Kiele Brae's Sockeye Salmon & Sweet Onions

Kiele Brae's Sockeye Salmon & Sweet Onions

As an homage to her family's time spent in Hawaii, this recipe calls for Maui Sweet onion. Out of all wild salmon, Kiele says she likes sockeye salmon the most because, “it makes me strong!”

Kiele Brae's Sockeye Salmon & Sweet Onions | Sitka Salmon Shares

Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Serves: 4


  • 1 pound sockeye salmon
  • 3 tablespoons white wine
  • 1 clove garlic, minced
  • 1/2 Maui Sweet onion, thinly sliced
  • 1/2 lemon, thinly sliced
  • 4 tablespoons homemade red pepper aioli



Preheat oven to 400 °F. Lay thawed sockeye fillet on non-stick, tinfoil-covered baking sheet, and drizzle with white wine.


Caramelize garlic and Maui Sweet onion over low-medium heat until golden brown.


Place caramelized mixture on top of fish, followed by thin lemon slices. Bake 10-12 minutes.


Remove lemons, drizzle fish with homemade red pepper aioli, and broil until lightly browned (about 5 more minutes).

Cooking Tip: Try this with grilled salmon too! Grill fish on medium heat for 8-10 minutes,
glaze, then grill for another 4-6 minutes depending on size and doneness preference—easy!

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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