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Roasted Salmon with Red Onion and Apple Puree Crust with Ginger-Cider Reduction


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Rate this recipe 4.6/5 (5 Votes)


  • Red Onion and Apple Puree:
  • 6 3-ounce salmon filets
  • 2 tablespoons light cooking oil
  • Salt and pepper, to taste
  • 8 ounces butter
  • 1 medium red onion, peeled and quartered
  • 9 medium apples, quartered and cored (not peeled)
  • 2 lemons, juiced and zested
  • 1 teaspoon fresh ginger, finely chopped
  • 1 teaspoon cardamom
  • 1 tablespoon brown sugar
  • 2 ounces apple brandy
  • 1 tablespoon honey
  • Ginger-Cider Reduction:
  • 1/4 cup cider vinegar
  • 1 cup apple cider
  • 2 cups chicken stock
  • 1 tablespoon fresh ginger, julienned
  • 2 teaspoons chopped thyme
  • 3 ounces whole butter


Servings 6
Adapted from


Step 1

Red Onion and Apple Puree:
Preheat oven to 350°F. Cut up butter, place in roasting pan and melt; add ingredients except brandy and honey to roasting pan. Roast at 350°F for about 2 hours, turning about every 20 minutes, until apples and onions are well-browned. Add the apple brandy and honey. Puree in food processor or blender until smooth. Cool and refrigerate until ready to use. Remaining puree can be frozen for later use. Makes 6 cups.

Ginger-Cider Reduction:
In non-aluminum saucepan, combine vinegar and cider, reduce to 1/3 cup over medium heat. Add stock and ginger. Reduce to 1 cup. Add thyme. Just before serving, whisk in butter.

Lightly oil baking sheet (this recipe is usually roasted on a cedar plank). Season salmon filets with salt and pepper, to taste. Evenly spread 2 tablespoons of Red Onion-Apple Puree on each filet. Bake at 400°F for about 8 minutes, until filets are cooked. Serve with Ginger-Cider Reduction.

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