Crusted Salmon Fillets with Onion Marmalade

Crusted Salmon Fillets with Onion Marmalade

Crusted Salmon Fillets with Onion Marmalade

Prep Time ~ 1hr 20 mins Cooking Time ~ 20-25 min
Approx Cost ~ £13 Difficulty ~ Easy
Freeze ~ No Serves ~ 8

Tip - The onion marmalade will keep in the fridge for 1 - 2 weeks and is also delicious with cold meats.


8 salmon fillets, with skin on

Salt and pepper

Onion Marmalade

1 tbsp olive oil

700g / 1 ½ lb onions, thinly sliced

1 tbsp balsamic vinegar

Crumb Topping

1 small bunch fresh basil, chopped

20 mild Peppadew peppers, from a jar, drained and thinly sliced

50g / 2oz Parmesan, grated

50g / 2oz fresh white breadcrumbs

Finely grated zest of 1 lemon


  • Preheat the oven to 220C / Fan 200C / Gas 7. Grease or line a baking sheet.
  • First make the onion marmalade. Heat the oil in a large frying pan or saucepan over a medium heat. Add the onions, stir well and season.
  • Cook slowly, covered, until the onions are very soft, stirring from time to time. This will take about 1 hour, during which time the onions will become darker, sticky and soft.
  • Add the vinegar, and bring to the boil to reduce any liquid. Set aside to become cold.
  • Sit the salmon fillets on to the prepared baking sheet and season well.
  • Spread the cold onion marmalade over the salmon fillets.
  • In a bowl mix together the basil, Peppadew peppers, Parmesan and breadcrumbs and lemon zest and press on top of the salmon.
  • Bake in a preheated oven for about 20 - 25 minutes or until the flesh is cooked and has turned opaque pink. Check by inserting the point of a knife into the fish. Allow to rest for about 10 minutes, covered with foil.
  • Serve the fish with baby new potatoes and a green salad.