Sockeye salmon recipe
Baked sockeye salmon is a quick, flavorful way to enjoy this rich, omega-3-packed fish. This recipe pairs it with a tangy lemon garlic butter sauce for a dish that feels both light and indulgent.
Perfectly tender and flaky, this dish comes together in just under 20 minutes. Whether for a weeknight dinner or an elegant gathering, it’s bound to impress without the fuss.
Key Ingredients for Perfect Baked Sockeye Salmon
- Sockeye Salmon (2 pounds) – The star of the dish, known for its vibrant red color and rich flavor. Skin-on is ideal for moisture retention.
- Garlic (4 cloves, minced) – Infuses the butter with a savory depth that complements the salmon.
- Butter (3 tablespoons, melted) – Adds richness and ensures a tender, moist texture.
- Lemon (1 large, sliced) – The bright acidity cuts through the richness of the salmon and butter.
- Olive Oil (1 tablespoon) – Balances the butter for a light, even coating.
- Fresh Dill (1 tablespoon, chopped) – Provides a burst of freshness with a subtle herbal note.
- Salt and Pepper (to taste) – Essential for seasoning and enhancing the natural flavors.
How to Make Baked Sockeye Salmon – Quick and Easy Steps!
- Preheat the oven to 190°C (380°F). Line a baking tray with foil and arrange lemon slices to form a fragrant base.
- Mix melted butter, olive oil, and garlic until smooth. This ensures the flavors are evenly distributed over the salmon.
- Lay the salmon on the prepared tray, drizzle generously with the garlic butter mixture, and season with salt and pepper.
- Bake for 17 minutes or until the internal temperature reaches 145°F (63°C), ensuring perfectly cooked, flaky salmon.
- Garnish with fresh dill and additional lemon slices before resting under foil for five minutes to allow flavors to meld.
Pro Tips for Perfect Salmon Every Time
For maximum flavor, let the salmon rest at room temperature before cooking. Avoid overbaking by checking for flakiness or using a thermometer to ensure it doesn’t dry out. Experiment with herbs like parsley or thyme for a personalized touch.
Storing and Reheating Leftovers
To store, place the salmon in an airtight container and refrigerate for up to three days. For longer storage, freeze for up to two months. When reheating, gently warm in the microwave for 30–40 seconds to preserve moisture and texture.
This baked sockeye salmon is as versatile as it is delicious, making it a go-to recipe for countless occasions. Enjoy it paired with fresh greens, rice, or roasted vegetables for a complete and satisfying meal.
Sockeye Salmon Recipe
Ingredients
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 3 tablespoons butter melted
- 1 tablespoon fresh dill chopped
- 1/2 teaspoon pepper
- 2 pounds sockeye salmon skin on
- 1 large lemon sliced
Instructions
- Allow the salmon to come to room temperature while preheating your oven to 190°C (380°F). Prepare a large baking tray by lining it with aluminum foil and lightly spraying it with cooking spray. Arrange half the lemon slices on the tray as a base.
- Combine the melted butter, olive oil, and minced garlic in a bowl, whisking until evenly blended.
- Place the sockeye salmon onto the prepared baking tray. Drizzle the garlic butter mixture over the fish, ensuring it is coated well. Season generously with salt and pepper.
- Fold the edges of the foil upward slightly to create a barrier. Bake the salmon for approximately 17 minutes, or until it is tender on top. Alternatively, check for an internal temperature of 145°F (63°C).
- Remove the salmon from the oven, garnish with the remaining lemon slices and fresh dill. Cover with foil and allow the fish to rest for 5 minutes before serving.
Notes
- To Store: Transfer leftover baked salmon to an airtight container and refrigerate for up to 3 days.
- To Freeze: Once cooled, store the salmon in an airtight container and freeze for up to 2 months.
- To Reheat: Warm in the microwave for 30 to 40 seconds or until heated through.