2 medium onions, sliced 1/2 inch thick 4 tablespoons extra-virgin olive oil, divided Zest of 2 lemons 1 ½ teaspoons cracked pepper 1 teaspoon kosher salt, divided 4 (5 ounce) skin-on salmon fillets 6 large radishes, cut into wedges, plus more thinly sliced for garnish 1 teaspoon Old Bay seasoning ½ teaspoon sugar Fresh cilantro & flaky sea salt for garnish
STEP-1
Preheat oven to 325 degrees F. Heat a large cast-iron skillet over high heat. Add onions and cook, pressing down occasionally, until completely charred on one side, 10 to 15 minutes.
STEP-2
Turn and cook, pressing down occasionally, until charred on the second side, 8 to 10 minutes more. Transfer to a large bowl and cover tightly. Let steam for 15 minutes.
STEP-3
Meanwhile, mix 2 tablespoons oil, lemon zest, pepper and 1/2 teaspoon salt in a small bowl. Add 1 tablespoon oil to a medium ovenproof nonstick or cast-iron skillet and add salmon, skin-side down. Spread the lemon zest mixture on the salmon. Bake until just cooked through, 14 to 16 minutes.
STEP-4
Bring a small saucepan of water to a boil. Add radish wedges and cook until just tender, 5 to 6 minutes. Drain and pat dry. Dry the pan and add the remaining 1 tablespoon oil and Old Bay. Heat over medium heat until sizzling, about 1 minute. Remove from heat and stir in the radish wedges. Cover and keep warm.
STEP-5
Combine the onions, the remaining 1/2 teaspoon salt and sugar in a food processor; puree until smooth. Serve the salmon with the onion puree and radishes. Garnish with sliced radishes, cilantro and flaky salt, if desired.