Barbecued Salmon With Sweet Onion

We were so happy with our Easter Pineapple Salmon that I thought I might revisit the recipe and try it out with some of my Barbecue Sauce and sliced sweet onion.

Unlike our Easter dinner, I wanted to try this version in the oven, as the original recipe called for, then finishing up under the broiler after the oven had been hot.

Worked a treat, and made for a fine dinner with those roasted sweet onion slices and potato salad on the side.

•1 lb salmon filet (I had the skin removed)
•1 sweet onion, peeled and sliced thick
Seasoned Salt

•1/4 cup of your fave Barbecue Sauce
•2 tbsp avocado or olive oil
•1 tbsp Sherry Peppers Sauce*
•1 tbsp water (if the barbecue sauce is thick)

•Sliced scallions

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Note: combining barbecue (or most any other) sauce with a bit of avocado or olive oil before grilling or baking is a cool new trick I picked up from somewhere or other, and it works really well with salmon and chicken – probably on most any protein that doesn’t have a lot of extra fat.

Whisk the barbecue sauce together with the oil and Sherry Peppers Sauce, adding water if it looks a bit too thick.

Heat your oven to 350º and line a large, rimmed cooking sheet with foil.

Apply cooking spray, then arrange the sweet onion slices in a single layer across the bottom of the pan.

Season lightly with the Seasoned Salt, then brush with a bit of the barbecue sauce mixture over the top.

Arrange the salmon filet on top of the onion slices, season light with more Seasoned Salt, then brush with the barbecue sauce mixture.

Pop into the hot oven and bake for 25 minutes, until the salmon is cooked through.

Set your oven to broil, place the baking pan about four inches below the heat, and cook for another two minutes, until the salmon is golden and mebbe a bit blackened in spots.

Remove from the broiler, sprinkle with scallions, and serve.

Note: I get our salmon from a local fishmonger and smokehouse, Captain Porky’s and think that this filet, coming in around $13+ cannot be beat for freshness and flavor. Their smoked salmon is also pretty darned terrific, and makes for a wicked tasty brunch casserole.

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