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Preheat the oven to 200°C/fan 180°C.
Line a roasting dish and a flat tray with baking paper.
Add the onions to the roasting dish, drizzle over the ghee, add the miso paste and salt, and mix well.
Lay the onions flat-side down in the roasting dish.
Pat the skin dry and cut the salmon in half.
In a bowl, mix the cornflour, paprika, and salt.
Coat the cornflour mix over the skin until it is coated all over.
Lay the skin flat on the prepared baking tray.
Pop the onions in the oven on the middle shelf and the skin just below.
Leave in for 20 minutes while you prep the salsa, flipping the skin halfway through cooking.
Put the ghee, vinegar, sardines and their oil, capers, garlic, salt, parsley, and breadcrumbs into a food processor and whizz till well combined.
Take out the tray with the onions, move the onions over to the sides, and place the salmon in the centre.
Spread the salsa verde over the salmon until all the top is covered.
Bake in the oven for another 30–35 minutes.
After 20 minutes, take the crispy skin out and leave to cool.
As soon as the salmon is ready, serve it on a platter with the onions.
Crumble the crispy skin all over and it is ready to eat.