Grilled Salmon With Onion-Honey Compote Recipe

Name: Grilled Salmon With Onion-Honey Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 3 cups sliced red onions; 2 tablespoons red-wine vinegar; 1 cup dry red wine; 2 whole cloves; 1 bay leaf; 4 tablespoons honey; Salt and freshly ground pepper to taste; 3 tablespoons olive oil; 1 1/2 cups diced fresh ripe tomatoes, core removed, cut into 1/4-inch cubes; 1 tablespoon finely chopped garlic; 2 sprigs fresh thyme or 1/2 teaspoon dried; 1/4 teaspoon red pepper flakes to taste; 4 boneless salmon fillet steaks with skin, about 6 ounces each; 8 basil leaves, or parsley, for garnishing

Servings: persons

2 tablespoons butter
3 cups sliced red onions
2 tablespoons red-wine vinegar
1 cup dry red wine
2 whole cloves
1 bay leaf
4 tablespoons honey
Salt and freshly ground pepper to taste
3 tablespoons olive oil
1 1/2 cups diced fresh ripe tomatoes, core removed, cut into 1/4-inch cubes
1 tablespoon finely chopped garlic
2 sprigs fresh thyme or 1/2 teaspoon dried
1/4 teaspoon red pepper flakes to taste
4 boneless salmon fillet steaks with skin, about 6 ounces each
8 basil leaves, or parsley, for garnishing

1
Preheat broiler to high and make sure it is very clean.
2
In a saucepan heat 1 tablespoon of the butter, add the onions and cook briefly until wilted.
3
Add the vinegar, wine, cloves, bay leaf, honey and salt and pepper.
4
Bring to a boil and cook over medium high heat, stirring often until the liquid is mostly evaporated.
5
Add the remaining butter, blend well and keep warm.
6
In a small saucepan heat 1 tablespoon of the olive oil, the tomatoes, garlic, thyme, pepper flakes and salt and pepper.
7
Cook over high heat, tossing and shaking.
8
Blend well, cook for one minute.
9
Do not overcook.
10
Keep warm.
11
Sprinkle the salmon with salt and pepper, brush with the remaining olive oil on both sides.
12
Brush the broiler rack with oil.
13
Place the salmon fillets skin side up on the rack 4 to 5 inches from the heat, cook for 2 minutes or until lightly browned.
14
Turn on the skin side and cook for 3 minutes more for rare steaks.
15
If desired, cook a little longer.
16
Do not overcook.
17
To serve, warm the plates and remove the skin from the salmon if desired.
18
Place on the centers of the plates equal portions of the onion compote and place a fish fillet over each portion.
19
Divide the tomato sauce equally around them.
20
Garnish with basil leaves.
21
Serve hot with leaf spinach.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons butter, 3 cups sliced red onions, 2 tablespoons red-wine vinegar, 1 cup dry red wine, and more.

Yes, Grilled Salmon With Onion-Honey Compote falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Salmon With Onion-Honey Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions