30 minutes
A sweet-and-sour salmon dish with a delightful contrast of flavors, served with challah.
Fish Broth
cups
Garlic Clove, smashed and peeled
each
Bay Leaf
each
to taste
Red Onion, thinly sliced
each
Thyme, divided
bunch
Wild Salmon Fillets, center-cut, skin-on
0 oz
to taste
Golden Raisins
cups
Lemon, thinly sliced
each
cups
Light brown sugar
tablespoons
Challah, for serving
slices
1. Prepare Fish Broth
Simmer the fish broth with garlic cloves, bay leaf, and kosher salt for about 15 minutes to infuse the flavors.
2. Preheat Oven and Prepare Baking Dish
Preheat your oven to 350°F and arrange a layer of red onion and half the thyme in a 9x13-inch baking dish. Place the salmon fillets on top, season with salt and pepper, and add golden raisins, lemon slices, and the remaining thyme.
3. Make Sweet-and-Sour Broth
Combine the balsamic vinegar and light brown sugar with the simmering fish broth, stirring until the sugar dissolves.
4. Bake the Salmon
Pour the sweet-and-sour broth over the salmon and bake in the preheated oven for 8 to 10 minutes.
5. Serve
Serve the salmon warm with slices of challah.
Opt for high-quality, fresh salmon such as wild-caught Alaskan for its texture and flavor, or responsibly farmed alternatives.
Aim for a medium cook, about 125°F (52°C) at the thickest part, using an instant-read thermometer for precision.
Adjust the sauce's flavor after tasting, adding vinegar or citrus juice if too sweet, or honey/agave if too sour, to achieve a perfect balance.
Use a hot, lightly oiled pan, start skin-side down, and cook undisturbed for a few minutes for a crispy crust.
Pat salmon filets dry with paper towels before seasoning to ensure proper searing and a delicious crust.
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