Irish Stout Baked Salmon
This baked salmon recipe uses Irish stout to infuse the fish with rich, roasted undertones, resulting in a juicy interior and caramelized edges. The fish is marinated and then baked until gently browned and crispy with a flavorful, slightly sticky glaze. Its appearance features a golden, honey-colored crust with a tender, flaky interior.
Equipment
- Baking dish or sheet
- Basting brush
Ingredients
- 4 fillets salmon fillets skin-on preferred
- 1 cup Irish stout or dark beer
- 2 tablespoons honey for glaze
- 2 cloves garlic minced
- 1 large onion thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme chopped
- to taste Salt and pepper for seasoning
Instructions
- Begin by whisking together Irish stout, honey, minced garlic, chopped thyme, salt, and pepper in a small bowl to create a flavorful marinade.
- Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Cover and refrigerate for 15–20 minutes to let the flavors soak in.
- Preheat your oven to 400°F (200°C). Remove the salmon from the marinade and place it skin-side down on a baking dish lined with parchment paper or lightly greased.
- Heat olive oil in a skillet over medium heat and sauté the sliced onion until it becomes soft and caramelized, about 8–10 minutes. Spread the caramelized onions evenly over the salmon fillets for added sweetness and flavor.
- Baste the salmon with some of the remaining marinade using a basting brush to enhance flavor and moisture.
- Bake the salmon in the preheated oven for 15–20 minutes, or until the fish is opaque and flakes easily with a fork. During the last 5 minutes, brush on the honey glaze to achieve a sticky, golden crust.
- Remove from the oven and let rest for a few minutes. The caramelized edges should be crisp, and the fish tender and flaky inside.
- Serve the Irish stout baked salmon hot, garnished with extra thyme if desired, alongside your favorite side dishes.
