This simple, low-calorie Herb Crusted Salmon is topped with caramelized onions and a perfect (seed spice) AIP reintro meal! It’s also Paleo & Whole30 friendly.
This Herb Crusted Salmon with Caramelized Onions is super easy to make, mild in flavor and low in calories. It’s also a perfect way to test some seed spices if you’ve been on the elimination phase of the AIP diet! The non-compliant AIP spices are ground mustard seed, cumin & celery seed. You will first create a paste with the dried herbs, salt, red wine vinegar & olive oil to then brush on the salmon fillets. While the fillets marinate, chop an onion into bite-sized pieces and caramelize on the stove before pan cooking the salmon. The outcome is pure delight on a plate! I like to top with juice from a lemon wedge and serve with a cooked green side like bok choy (pictured here), broccoli or asparagus.
If you’re reintroducing seed spices for the first time since the elimination phase of AIP, make sure you try each of these individually first to test any reaction. The recommended way to do this is by simply dabbing your finger into the spice and waiting to see if symptoms occur.
This recipe was inspired by Sabrina Romeo’s version that uses nightshade spices. Also delicious!
Ingredients
Salmon + Herb Marinade
- Salmon fillets
- Ground mustard seed
- Cumin
- Dill
- Red wine vinegar
- Garlic powder
- Celery seed
- Salt
- Olive oil
Caramelized Onions
- Onion
- Olive oil
Lemon Wedges
- Fresh lemon juice from wedge
See recipe card for quantities.
Instructions
- Defrost, debone and pat dry salmon fillets.
- Combine the herbs, salt, vinegar & olive oil in a small ramekin then brush onto the salmon. Let marinate on counter for 30 minutes.
- While the salmon marinates, dice an onion into bite-sized pieces and slice the lemon into wedges. Heat 1 tablespoon oil in a medium pan on med-high heat. Add the onions and cook, undisturbed, for 3 minutes. Stir. Repeat that process until nicely caramelized (~10min). Remove to a small ramekin to top on salmon later.
- Turn heat down slightly and place the salmon fillets skin-side down in the pan. Cook for 5-6 min, or until ~100F. Carefully flip and let cook on the herb-crusted side for ~2 min. Salmon is done when it reads 125F.
- Remove from the pan and top with onions and juice from a lemon wedge. Enjoy!
Hint: If you don’t have a meat thermometer, you can tell the salmon is finished when it easily flakes.
Storage
Store any leftover salmon in an airtight container in the fridge and enjoy within 1 day.
Tips & Tricks
- Gently press down on the fillet to make sure the marinade touches the heat of the pan if the salmon piece is uneven.
- Be careful not to overcook the fillet on the herb side otherwise it may burn. If you find the salmon is still undercooked after 2 minutes, flip back to the skin side to finish.
Recipe
Herb Crusted Salmon w/ Caramelized Onions
Ingredients
Salmon + Herb Marinade
- 2 6-8 oz salmon fillets
- 1 teaspoon ground mustard seed
- 1 teaspoon cumin
- 1 teaspoon dill
- 1 teaspoon red wine vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon celery seed
- ¼ teaspoon salt
- 2 teaspoon olive oil
Caramelized Onions
- ½ cup diced onion
- 1 tablespoon olive oil
Lemon Wedges
- Fresh lemon juice from wedge
Instructions
- Defrost, debone and pat dry salmon fillets.
- Combine the herbs, salt, vinegar & olive oil in a small ramekin then brush onto the salmon. Let marinate on counter for 30 minutes.
- While the salmon marinates, dice an onion into bite-sized pieces and slice the lemon into wedges. Heat 1 tablespoon oil in a medium pan on med-high heat. Add the onions and cook, undisturbed, for 3 minutes. Stir. Repeat that process until nicely caramelized (~10min). Remove to a small ramekin to top on salmon later.
- Turn heat down slightly and place the salmon fillets skin-side down in the pan. Cook for 5-6 min, or until ~100F. Carefully flip and let cook on the herb-crusted side for ~2 min. Salmon is done when it reads 125F.
- Remove from the pan and top with onions and juice from a lemon wedge. Enjoy!
Notes
- If you don’t have a meat thermometer, you can tell the salmon is finished when it easily flakes.
- Gently press down on the fillet to make sure the marinade touches the heat of the pan if the salmon piece is uneven.
- Be careful not to overcook the fillet on the herb side otherwise it may burn. If you find the salmon is still undercooked after 2 minutes, flip back to the skin side to finish.
