Preheat oven to 350° F

Place a length of aluminum foil shiny side up onto a sheet pan. Brush the foil with olive oil.

Arrange a single layer of thinly sliced onions and place over the onions a large filet of salmon, seasoned with both sea salt and freshly cracked black peppercorns on both sides. 

Place the sheet pan on the middle rack of a preheated oven and bake for 45 minutes. While the salmon is cooking, sauté the onions and garlic in a skillet using a little olive oil. When the onions have softened, transfer the onions and garlic to a small bowl and set aside. 

When the salmon is finished cooking, remove the salmon from the oven and cool it until it is safe enough to handle. Flake a pound and a half (1 1/2 ) of the salmon into a large mixing bowl and add the following: sautéed onions and garlic, melted butter or ghee, mayo, parsley, one whole egg, panko breadcrumbs, sea salt or Kosher salt, and freshly cracked black peppercorns to taste. Mix thoroughly.

Using a scale, measure out 3.5-ounce salmon meatballs and arrange them on a sheet pan lined with parchment paper. Place the salmon meatballs on the middle rack of a preheated oven and bake 25 (twenty-five minutes). 

Remove the salmon meatballs from the oven and allow them to rest for ten (10) minutes. 

Serve with the Holiday Seafood Spaghetti.