This Southern staple really packs a punch when it comes to imparting flavor. It’s also incredibly versatile. While many people stick to simply spreading onion jam on crackers and sandwiches or slathering it on meat, one of my favorite dishes to make with the condiment is salmon.
What Is Onion Jam?
Well, it’s in the name. Onion jam is simply a savory-sweet jam made with humble onions as the primary ingredient—plus a little vinegar, sugar, salt, butter, and thyme for flavor to tie it together. The key is cooking the onions low and slow in butter which results in a silky, spreadable end product that will last for weeks in the fridge.
To really take your onion jam to the next level in the flavor department, cook the onions until caramelized before adding additional ingredients. You can even create a smoky onion jam by grilling them in halves or quarters before sautéing.
Caitlin Bensel; Food Stylist: Torie Cox
Why Put Onion Jam On Salmon?
Growing up, salmon was a weeknight mainstay in my family. Just as with any dish my dad would make, he was always playing with new flavors and ways to cook the fish. One night he tried coating it with onion jam and ever since it has been the family-favorite method. He’d start by pan searing the salmon, then adding the jam on top and finishing it under the broiler to caramelize and crisp the top a bit.
I tend to follow my dad’s method, but you can also simply sub onion jam for any oven-baked salmon recipe that calls for a glaze or rub. (The jam acts the same way.) Simply spread a rub a spoonful of onion jam on each piece salmon and as the fish cooks in the oven, the jam will slowly caramelize, creating a nice “crust” on top while locking in flavor and moisture.
For your next weeknight dinner all you need to take a ho-hum piece of salmon from okay to great is a jar of onion jam. Whether you make it from scratch ahead of time or opt for a store-bought version, this one-ingredient upgrade is sure to add lots of flavor. Onion jam easily rivals any delicious honey-soy glaze, herby-lemon pan sauce, or bourbon glaze and means you don’t have to dirty up any extra dishes. (Bacon-and-Sweet Onion Jam can be used in the same manner.)
Victor Protasio; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Lydia Pursell
Other Ways To Use Onion Jam
- Grilled Cheese: Put on your chef hat and get fancy with your grilled cheese sandwich. Just as you might upgrade the classic with tomato, bacon, various cheeses, hot honey, pesto, or Worcestershire sauce—try a dollop of onion jam on each slice of bread.
- Charcuterie Board: Pair onion jam with a variety of cheeses and let your guests choose which combination they prefer.
- Savory Biscuits: Swap your jelly for onion jam. Add a slice of country ham for a sweet and salty balance. For an easy appetizer, bake mini biscuits and pre-assemble with the two toppings for a bite-sized snack.
- Marinating: Thin the jam with a bit of water or a mild vinegar (like apple cider or white wine vinegar), then use it to coat veggies for grilling or roasting.
- Pork Tenderloin: The condiment is also delicious paired with pork tenderloin, or really any meat, for that matter. Simply spread the onion jam like a glaze over the protein. As it cooks, the jam will caramelize, adding a subtle sweetness while holding in the moisture to keep the meat tender.
- Flatbreads: In place of tomato sauce, pesto, or olive oil, use onion jam as your base. Top with your favorite cheese and toppings. Goat cheese with prosciutto and arugula is my pairing of choice.
