Oven roasted salmon fillets with figs, caramelized onions, and red wine are one of our most popular dishes. Learn how to roast salmon and make this memorable meal.
Caramelize Onions
The way to caramelized onions is easy: low heat and time. Once the oil is warm, add in the onions and season with salt. You will then cover and cook over medium-low until the onions are soft. There’s no need to stir often, just occasionally. What you’re looking for are onions that are golden.
How to Roast Salmon
The key to getting a crisp exterior to salmon is all about high heat. You will want to preheat the oven to 450F at least 20 minutes before cooking to ensure the oven is at the right temperature. Before you make the oven roasted salmon fillets, season them with salt and pepper. Then place them on a lightly oiled heavy baking sheet. Roast the salmon until it flakes. Now you know how to roast salmon and oven roasted salmon fillets can be on the menu any night.
Finish Oven Roasted Salmon Fillets with Fig Sauce
Once the onions have caramelized, you will add in the figs, wine, broth, vinegar, and fresh rosemary to make the fig sauce. For the sauce, we prefer a mix of Orchard Choice or Sun-Maid Mission and Golden Figs, but you could use all Mission Figs for a jammy, earthy flavor, or Golden Figs that bring a bit of tanginess and delicate sweetness. Cook the sauce until thickened.
Serve the fillets over the fig sauce.
Oven Roasted Salmon Fillets with Figs, Caramelized Onions and Red Wine
Ingredients
- 2 tablespoon olive oil
- 1 pound yellow onions halved and thinly sliced to measure 4 cups
- Salt
- 1 cup Orchard Choice or Sun-Maid California Figs stemmed and halved (6 oz.)
- 1/2 cup red or white wine
- 1/2 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped fresh rosemary or 1 tsp dried rosemary
- Freshly ground black pepper
- 1 to 1 1/3 pounds salmon filet skinned and cut into 4 portions
- Chopped parsley
Instructions
- Swirl olive oil in bottom of medium nonstick skillet. Add onions and sprinkle 1/2 teaspoon of salt. Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes. Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
- Stir in figs, wine, broth, vinegar and fresh rosemary. Increase heat to high and simmer until sauce thickens, about 5 minutes. Add salt and pepper to taste. Keep warm.
- Preheat oven to 450 degrees. Sprinkle salmon with salt and pepper to taste. Place on lightly oiled heavy baking sheet. Roast for 7 to 10 minutes or until fish flakes. Sprinkle salmon with parsley. Serve over fig sauce.
