Skip to Content

Baked Sockeye Salmon in Foil

Sharing is caring!

This delicious baked sockeye salmon recipe is made in foil is a simple and succulent dish. It's easy to make and you'll love the flavor!

This is the best way to cook sockeye salmon because it locks in the flavor and moisture in a way that sautéeing or grilling can't.

Baked sockeye salmon in foil, topped with lemon slices.

Why You'll Love Baked Sockeye Salmon

This sockeye salmon recipe will be your new go-to way to cook fish.

Sockeye salmon tends to be thinner than other types of salmon (it's wild-caught so it's leaner) and it's easy to overcook. This recipe locks in the flavor and moisture while baking and results in a richly flavorful and tender fish.

You'll top the salmon with oil, garlic, herbs, and lemon - simple but fantastic flavors that pair beautifully with fish. Optionally, you can finish the dish with some fresh dill which adds another lovely kick of flavor!

Sockeye salmon, lemon slices, lemon juice, garlic, spices, and olive oil.

Ingredients You'll Need

Sockeye Salmon - You'll need 1 ½ pounds of sockeye salmon for this recipe. This will be enough to serve 4 people.

Seasonings - You'll combine 3 tablespoons olive oil, 1 tablespoon lemon juice, 2 cloves of minced garlic, a teaspoon of dried parsley flakes, ½ teaspoon sea salt, ½ teaspoon black pepper, and ¼ quarter teaspoon red pepper flakes for the sauce.

Toppings - You'll top the salmon with several slices of fresh lemon and some optional chopped fresh dill.

Olive oil and spices in a bowl with a gold spoon.
Salmon covered in foil on a baking sheet.

All About Sockeye Salmon

What's the difference between salmon and sockeye salmon? Farmed salmon (like Atlantic salmon) is characterized by thick, buttery, light pink fillets. Sockeye salmon is wild-caught, thinner and firmer in texture, and packs a much more flavorful punch.

Is sockeye salmon the best? Sockeye salmon has the brightest color and flavor of all the salmon types. It's known for being lean, firm, and richly flavorful.

What does sockeye salmon taste like? Sockeye salmon has a firm, rich texture and is known for tasting the most like the most salmony salmon. It has a less fatty taste than farm-raised salmon and is both bolder in flavor and color than other types of salmon.

Where to find sockeye salmon? Sockeye salmon are all wild-caught off the west coast of the US (primarily in Alaska). You can often purchase sockeye salmon at Whole Foods and other grocery stores that stock wild-caught fish. You can also order it online through places like Fulton Fish Market.

How do you cook sockeye salmon without drying it out? Baking sockeye salmon in foil (with the skin on) is the best way to cook it without drying it out. Sockeye salmon is thinner than other salmon types, making it easy to overcook. You can remove the skin after baking, but leaving it on while you cook it helps keep it moist.

Baked sockeye salmon in foil on a baking sheet.

What to Serve with Sockeye Salmon

Sockeye salmon pairs well with vegetable side dishes, grains, and pasta. Here are some of our favorite sides for sockeye salmon.

A fork flaking a piece of roasted sockeye salmon.

Tips for Making this Recipe

Cooking Tips - Make sure to use a large enough sheet of foil that you can completely seal up the salmon. Cooking it in the foil that's fully enclosed is the secret to moist salmon!

Recommended Tools - I highly recommend cooking the salmon on a rimmed baking sheet. That way if any oil or juices escape from the foil they won't spill into the oven.

Storing Tips - You can store the cooked salmon in the refrigerator for up to 3 days.

If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.

Yield: 4 servings

Baked Sockeye Salmon in Foil

Baked sockeye salmon in foil, topped with lemon slices.

This delicious, tender salmon recipe is incredibly simple to make and will be your new go-to way to cook sockeye salmon!

Prep Time 8 minutes
Cook Time 13 minutes
Total Time 21 minutes


  • 1 ½ pounds sockeye salmon
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon dried parsley flakes
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • ½ lemon, thinly sliced
  • optional - 1 tablespoon fresh dill for serving


  1. Preheat oven to 425 degrees F. 
  2. Place the salmon in a large sheet of aluminum foil on a rimmed baking sheet. Pat the salmon dry with a sheet of paper towel.
  3. Combine the olive oil, lemon juice, minced garlic, parsley flakes, sea salt, black pepper, and red pepper flakes in a small bowl. Drizzle this over the salmon, trying to cover all parts of the salmon equally. Place the lemon slices on top of the salmon.
  4. Cinch together the sides of the foil to close the salmon into the foil packet. 
  5. Bake for 10 minutes and then open the foil packet. Broil on high for 2 to 3 minutes, making sure it doesn’t burn. 
  6. Remove the salmon from the oven and serve immediately. Top with optional fresh dill.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 362Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 104mgSodium: 423mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 45g


Saturday 22nd of April 2023

Delicious way to make salmon!


Tuesday 28th of March 2023

I made the Salmon recipe just as written. It made me realize that I am not a fan of sockeye salmon, I much prefer the regular fatty salmon. My husband however likes sockeye and he thought it was a great dish, very tasty and the best way to cook sockeye. So thanks for the recipe, I would give it 4 stars although it should really get 5 🤭

Kathryn Rowe

Tuesday 14th of March 2023

Hi! I only have enough wild salmon for 2 people. Does this affect the cooking time?


Wednesday 15th of March 2023

It might - it depends on the thickness of the salmon. If you have an instant-read thermometer, check it at 8 minutes to see if it has reached a temp of 130 to 135 F and then broil it for a minute or two. Salmon is done when it reaches an internal temperature of 145 degrees F.


Saturday 25th of February 2023

Agree with Irene. Salmon had not heated through. Added another 5 mins. so skin would separate cleanly. Very tasty but I will make less sauce next time


Monday 6th of February 2023

Told the family salmon was for dinner and it was met with groans. I'd already bought it so it was happening. I found this recipe in my search for a new option to present one of their least favorite meals, praying after putting in the effort to make it I wouldn't be subject to negative commentary. Pretty easy to make. Simple ingredients. Result - the family really liked it! Ate it all! My husband was the least excited but ended up saying he'd like to have it again sometime. #win


Monday 6th of February 2023

So glad to hear they liked it! It's lovely to hear stories like this - wishing you and your fam all the best!

Skip to Recipe