Serves 4

Ingredients:

1 ½ lb center cut wild salmon filet

½ sweet yellow onion, thinly sliced

Marinade:

2T toasted sesame oil

2T olive or grapeseed oil

1T raw honey

½ orange, juiced (zest optional if you like a punchier orange flavor)

2T soy sauce or gluten-free tamari

2 cloves garlic, minced or pressed

½ tsp kosher salt

Instructions:

•Preheat the oven to 325F.

•In a small bowl, whisk together all marinade ingredients.

•Gently pat the fish dry with a paper towel.

•In a glass baking dish, arrange onion in a thin layer, then lay the fish on top of the onion, skin side down. Cover generously with marinade and allow to sit 25 minutes.

•Use a spoon to redistribute marinade and onions over fish again just before placing in the oven to bake until desired doneness is reached, about 20 minutes for medium. Keep in mind that the more you cook fish, the fishier it becomes! I love it best when the center of the fish is still slightly translucent.

•Remove fish from the oven and place on serving plate. Allow to rest 10 minutes.

•Meanwhile, return onions and remaining marinade to the oven and crank heat to 400. Allow liquid to reduce by half until sticky. Spoon caramelized onions and glaze over salmon just before serving.