Sergio’s Seasoning Recipe: Crispy Skin Salmon & Caramelized Onion Ditalini

In this recipe inspired @itsyagirl_ebb, her sentiment of "uncomplicated indulgence" is exactly right. Crispy-skin salmon seasoned with Sergio’s Seasoning, set over a bowl of caramelized onion ditalini built with Bowtie Seasoning, finished with golden toasted breadcrumbs. Sergio’s gives the salmon its savory, perfectly seasoned backbone. Bowtie’s lemon pepper character runs through both the cream sauce and the breadcrumbs, layering flavor at every step. The result is a restaurant-worthy dinner that comes together in under an hour.

Serves 2–3

Here’s what you’ll need:

Ingredients

For the Salmon

• 2 skin-on salmon fillets
• 1–1½ tsp Sergio’s Seasoning
• 1 tbsp olive oil
• 1 tbsp butter
• 1 garlic clove, smashed
• 1 sprig fresh thyme or rosemary
• Lemon wedges, for serving

For the Caramelized Onion Ditalini

• 8 oz ditalini pasta
• 1 large yellow onion, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 2 garlic cloves, minced
• ½ cup chicken or vegetable broth
• ½ cup heavy cream
• ½ cup freshly grated Parmesan
• 1–1½ tsp Bowtie Seasoning
• Sergio’s Seasoning, to taste
• ½ cup reserved pasta water
• 1 tbsp fresh parsley, chopped

For the Toasted Breadcrumbs

• ½ cup panko breadcrumbs
• 1 tbsp butter
• ¼ tsp Bowtie Seasoning
• 1 tbsp Parmesan, finely grated
• 1 tbsp fresh parsley, chopped

Directions

1. Caramelize the onions: Heat the butter and olive oil in a large skillet over medium-low heat. Add the sliced onions and cook for 20–25 minutes, stirring occasionally, until deeply golden and caramelized. Add the garlic during the final 1–2 minutes.
2. Cook the pasta: Bring a large pot of salted water to a boil. Cook the ditalini until just shy of al dente. Reserve ½ cup of pasta water, then drain.
3. Make the creamy onion sauce: Add the broth to the caramelized onions and scrape up any browned bits from the bottom of the pan. Stir in the heavy cream, Parmesan, Bowtie Seasoning, and Sergio's Seasoning to taste. Add the cooked ditalini and toss until creamy. Add pasta water a little at a time until the sauce reaches your desired consistency. Finish with fresh parsley.
4. Make the crispy breadcrumbs: Melt the butter in a small skillet over medium heat. Add the panko and Bowtie Seasoning and toast for 3–5 minutes, stirring frequently, until golden and crisp. Remove from the heat and stir in the Parmesan and parsley. Set aside.
5. Get the salmon skin crispy: Pat the salmon very dry, especially the skin. Season both sides with Sergio’s Seasoning. Heat the olive oil in a skillet over medium-high heat. Place the salmon skin-side down and immediately press gently with a spatula for about 30 seconds to keep the skin flat. Cook without moving for 4–6 minutes, until the skin is deeply golden and crisp. Flip the salmon, add the butter, smashed garlic, and fresh thyme or rosemary, and cook for another 2–4 minutes depending on thickness, basting continuously with the melted butter.
6. Plate and finish: Spoon the caramelized onion ditalini onto each plate. Set the crispy-skin salmon on top and sprinkle the toasted breadcrumbs generously over the pasta. Finish with fresh parsley and a squeeze of lemon.
7. Enjoy!