Baked Sockeye Salmon Recipe
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.
Servings: 4 servings
Ingredients
- 1 sockeye salmon fillet* ~ 1 1/4 to 1 1/2 pounds with skin on
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic minced
- 1 small lemon sliced
- 1 tablespoon fresh parsley or dill
Instructions
- Preheat the oven to 375 degrees F.
- Whisk together the olive oil, lemon zest, lemon juice, salt, and pepper in a small bowl.
- Pat dry the salmon fillet on both sides using a few sheets of paper towel. Brush both sides of the salmon with the olive oil-lemon mixture.
- Line a baking sheet with a large sheet of aluminum foil that is 4 inches longer than your salmon fillet. Place the salmon skin side down in the middle leaving 2 inches on both sides.
- Distribute the garlic slices and lemon slices on top of the fillets.
- Bring the excess foil on both long sides of the fish towards the middle and cinch loosely. Fold the end pieces of the aluminum foil onto the fish and seal it loosely.
- Transfer it to the preheated oven and Bake for 10 minutes without opening the packet of salmon. When cooking time is complete, you can carefully open the foil packet and check doneness. If you have an instant read thermometer, insert it into the thickest part of the fish, if it registers 125 degrees F, it is ready to be served.
- Remove from the oven, carefully open the foil. Sprinkle it with chopped parsley and/or dill.
- If preferred, cut into slices, garnish with lemon slices and chopped fresh herbs, and serve.
Notes
- Yields: This recipe make a whole fillet of salmon and serves a family of 4 easily. You can multiply the recipe as need if preferred. Though we recommend baking each fillet in their own foil packets.
- Fresh or Frozen Sockeye Salmon: This recipe will work with fresh or frozen salmon. If you use frozen salmon fillets make sure to thaw them fully before baking them. You can use this recipe to roast King or Coho Salmon, but keep in mind that they tend to be thicker so the cooking time might be different.
- Not a fan of using aluminum foil? You can cook Sockeye salmon in a parchment packet instead (following the recipe as written.) However, we recommend extending the cooking time by 2-3 minutes.
- Can I roast sockeye salmon fillet on a sheet pan without covering it in foil? I prefer to roast sockeye salmon in foil to ensure a moist, succulent texture. However, you can make this recipe without aluminum foil by preheating the oven to 350 degrees F. and placing the fillet on a sheet pan lined with parchment paper. Then, brush both sides of the fish with the olive oil mixture and sprinkle it with salt, pepper, and minced garlic. Bake the salmon in the oven for 12-14 minutes or until its internal temperature reaches 125 degrees F.
- A note about the cook time: Please keep in mind that there is a direct correlation between the thickness of your fillet and the cook time. We find that baking it in a milder heat (375 degrees) will cook it gently. For best results, we recommend checking doneness after the 10-minute mark. However, be careful as you open the foil packet as it is packed with hot steam.
- Storage: Leftovers can be stored in an airtight container after they come to room temperature for 2-3 days. You can reheat them in a low heat oven (275-300 degrees F.) for 3-4 minutes or until heated.
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
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