Sockeye Salmon Recipe
A foolproof recipe for tender, flaky sockeye salmon baked in the oven with a delightful lemon garlic butter sauce. Ready in just 20 minutes, it’s a flavorful, quick, and easy dish perfect for any occasion.
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Servings: 8
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.