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!”
- 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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Kiele Brae created this recipe when she was five-years-old. She is from Juneau, Alaska, where she plays in the forest and on the beach with her dogs, Choco and Bella. “I also really like to swim, run, and dance. Oh, and I like to catch fish!” Kiele’s family has spent a lot of time in Hawaii, where she was given her full name: Ka nahele a’o kahea Waika. This name translates as “in the forest wilderness, she is the one called Pure Stream Water.”