- Oily fish
- Salmon fillet
Candied salmon may sound like an anomaly, but it results in a sweet and sour melt-in-the-mouth dish.
111 people made this
- 50g butter
- 1 clove garlic, minced
- 4 (170g) salmon fillets
- 3 large onions, thinly sliced
- 225ml white vinegar
- 220g dark brown soft sugar
MethodPrep:30min ›Cook:20min ›Ready in:50min
- Preheat the oven to 180 C / Gas 4. Line a baking tray with aluminium foil, and grease the foil with oil.
- Combine the onions, vinegar and dark brown soft sugar in a saucepan over medium heat. Cook, stirring occasionally until the sauce begins to caramelise, about 15 minutes.
- Melt butter with garlic in a small frying pan over medium heat. Lay salmon fillets on the prepared baking tray, and brush with garlic butter. Pour the onion mixture over the fillets.
- Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily. Cooking time may vary with the thickness of your fillets.
Reviews & ratingsAverage global rating:(117)
Reviews in English (95)
This was good. I likes the sweet tang to it, but I will try brown sugar instead of white next time. My husband doesn't like salmon, and was really disappointed when I told him that was for supper(I buy salmon for me and the girls-NOT for him) but since I'm out of groceries and this was all I had, I looked here for a really good salmon recipe. This one worked, he ate the fish, and said it was really good, "where did you get that recipe?". Here's a tip: Let the salmon sit in the sauce for at least 10 minutes before you serve it- it soaks it up and makes it moist- the fillets I took out and plated right as soon as it came out of the oven were kinda dry, but the ones that I was putting away after supper were super moist and flavorful.Thanks for making my husbands salmon dinner a pleasant experience!!-21 Aug 2007
We did not enjoy this salmon at all. I consider myself an above average cook so I believe this was the recipe, not a result of something I did wrong. I boiled the onions in the vinegar/brown sugar...waiting for the "sauce" to reduce...it doesn't. So after about 45 minutes or so, I just spooned some of the liquid over the salmon along with the onions. The sauce which pooled around the bottom of the salmon burned onto my pan creating a lot of smoke; we couldn't taste the garlic butter at all (just added calories IMHO - you could omit this and I'm surprised nobody else mentioned it); and in the end, the onions were very chewy/sticky...not a nice meal in the least. We will not be making this again.-12 Oct 2006
shame on me for rating a recipe i changed, but i had to share -- made this w/ chicken breasts and it was abfab -- kids and picky hubby were happy -- look forward to trying it w/ fish ;-)-25 May 2005