Baked Sockeye Salmon Recipe (With or Without Foil) (2024)

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Ingredients You’ll Need

You’ll need two sets of simple ingredients to make this salmon sockeye recipe: the fish and its seasoning.

For the fish:

• Wild Alaskan Sockeye Salmon (Fresh or Frozen): Using high-quality fish is essential to give this recipe its rich, buttery flavor. We used fresh salmon, which is in season from May through July. I also prefer using a whole salmon filet with the skin on it for easy cooking and a beautiful presentation. However, you can also use pre-cut fillets for a perfectly portioned spread. If you use frozen sockeye salmon fillets, thoroughly thaw them before roasting them.

Seasoning:

The best seasoning for sockeye salmon includes a basic mixture of zesty, robust ingredients and fresh herbs. Because this mixture packs so much flavor, you don’t need much to give your fish an incomparably bold taste.

• Olive oil: Olive oil ensures that this oven-baked sockeye salmon recipe develops a crisp exterior and succulent, tender flesh while cooking. However, avocado oil will also work as a substitute.
• Lemon: You’ll need fresh lemon juice, zest, and slices to give this dish bright flavors and an immaculate presentation.
• Seasonings: Only kosher salt and freshly ground black pepper are necessary to season this baked salmon recipe. You can also sprinkle it with a pinch of red pepper flakes if you prefer.
• Fresh garlic cloves: Finely minced garlic is the best but you can use garlic powder in a pinch.
• Fresh herbs: Fresh dill and parsley are two signature herbs for red salmon recipes, lending them citrusy notes and grassy undertones. You can add one, the other, or both herbs for an elaborate flavor profile.

Expert Tips

This wild Alaskan salmon recipe is an easy way for both beginner and master chefs to prepare seafood without a hitch. These simple tips will ensure your fillet always comes out moist and flavorful.

• Good quality fish: The best way to cook sockeye salmon is by starting with good-quality fish fillets. If you buy fresh fish, cooking it within the first 24-48 hours is ideal for maximum flavor. If you prefer using packaged, pre-cut frozen fillets, thaw them fully before roasting. The best way to thaw frozen fish is by placing it in the fridge overnight.
• The temperature of your oven: We tested this recipe at various temperatures, including 375, 400, and 425 degrees F. However, we found that a gentle, low-temperature oven—ideally, 375 degrees F. for 10 minutes (until it is medium-rare) —produced the most tender, moist salmon.
• The thickness of the fish: Sockeye salmon tends to be thinner than Atlantic salmon, which will affect your ideal cooking time. Therefore, if you’re working with a thicker fillet, I recommend increasing its time in the oven by a few minutes and vice versa.
• Check doneness: Your sockeye salmon temperature should reach 120-125 degrees F. before removing the fish from the oven. Keep in mind that it will continue to cook after you take it out of the oven because of the residual heat. If you do not have a thermometer to check doneness, you can also tell by looking at its texture and color. Fully cooked salmon should have a flaky texture and an opaque pink color before removing it from the oven. Finally, you can do the fork test. If it flakes easily it should be ready to enjoy.
• Slightly undercook it: When baking sockeye salmon in the oven, it’s important to slightly undercook your fish and let it rest for a few minutes before serving. The fillets will continue to cook even while resting, giving them time to reabsorb their juices and keep them from becoming dry. In short, undercooking the fish will provide you with a moist sockeye salmon recipe no one can resist.
• Use the skin as a barrier to avoid overcooking: For best results, I highly recommend keeping the skin on your salmon fillet while baking (even if you are not a fan of eating the skin.) It comes off easily after the roasting process and acts as a protective fatty barrier on the fillets’ bottoms, keeping the fish from overcooking.
• Aluminum foil vs. parchment paper: I prefer to make baked sockeye salmon in foil due to its ability to trap steam and maintain heat, resulting in moist, succulent fish. However, if you prefer parchment paper, simply increase the cooking time by two minutes to ensure thorough roasting.
• Presentation: If you want your salmon to pop, add colorful and flavorful additions to your garnish ingredients, such as lemon slices and fresh herbs. You can also ensure a beautiful presentation by serving your fillet on a center plate, drizzled with your chosen sauce.

What is a sockeye salmon fillet?

Sockeye salmon—also referred to as red salmon—is a type of salmon that comes from the Pacific Ocean and has brilliant red meat, a firm texture, and a rich, fresh flavor. A fillet refers to a specific cut from the fish’s backbone, which has no bones and often still has the skin attached.

What is the difference between sockeye salmon and Atlantic salmon?

Though there are many different salmon varieties, Pacific sockeye salmon tends to have a deep red color, while Atlantic salmon is often lighter pink or orange. Furthermore, sockeye varieties are firmer, with a richer flavor profile than other, milder Alaskan types.

Where is sockeye salmon from, and when is it in season?

Sockeye salmon, also called Red Salmon or Blueback Salmon, originate from the Northern Pacific Ocean and the rivers that discharge to it—including the coasts of North America, Eastern Russia, and the Northern Hokkaido Island in Japan—and are in season from May through July.

Where to buy sockeye salmon?

When sockeye salmon is in season, you can likely purchase it at most bigger grocery stores, like Costco and Sam’s Club, or you can often find it in the frozen section of your local grocery store. However, you can also buy it online if unavailable in your area.

How to season sockeye salmon?

There are dozens of ways to season this sockeye salmon fillet recipe. If you prefer a simple, zesty version, you can whisk together an easy sockeye salmon marinade with olive oil, lemon juice, salt, and pepper. You can also create a mixture of soy sauce, garlic, ginger, and maple syrup for a more complex, Asian-inspired variation.

How long to cook sockeye salmon in the oven?

During our recipe testing, we found out that it is best to cook salmon at 375 degrees for 10-12 minutes or until it is medium-rare. Keep in mind that even after you take it out of the oven it will continue cooking with the help of the residual heat.

How to know when sockeye salmon is done?

When sockeye salmon is done, the temp. of its thickest portion should reach 125 degrees F. You can also check the doneness by looking for a flaky texture and the signature sockeye salmon cooked color: when its deep red color turns to opaque pink.

Sockeye Salmon Recipe

Yields: 4 servings

This Baked Sockeye Salmon recipe is my foolproof method for cooking this delicious Wild Alaskan fish in the oven. It is a perfectly moist and flaky salmon recipe that is great for a healthy weeknight meal.

Nutrition

Calories: 275kcal | Carbohydrates: 3g | Protein: 29g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 354mg | Potassium: 745mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 17mg | Calcium: 29mg | Iron: 1mg