1 side salmon (boned and skinned)
3 Spanish onions
6 oz. amaretto
½ stick butter
1 tablespoon sugar


Preheat oven to 350 degrees.
Peel and slice onions, lengthwise into strips.
Heat sauté pan, add 2 tablespoons oil and the onions.
Let cook for 2-3 minutes, then add butter.
Reduce the heat to medium, stirring occasionally.
When the onions begin to caramelize (turn brown) 12-15 minutes, add the sugar and the amaretto.
Stir well and allow to cook for 5-6 minutes.
Meanwhile take the salmon and cut it widthwise into 2 inch pieces.
One side should yield 8-10 pieces.
Lightly salt and pepper each side.
In a large roasting pan or casserole put ¾ of the onions with sauce.
Lie the salmon on top of the onions and then put the rest of the onions on top of the salmon.
Cover with aluminum foil and bake for 12-15 minutes.
Salmon cooks quickly so if you prefer it slightly pink in the middle cook less.
Keep in mind that all ovens are different and cooking times may vary.
Also, this recipe can be cut in half for fewer portions.
This dish is great with any kind of rice.