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.
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!
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.
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.
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.
- Roasted Honeynut Squash with Miso Maple Butter - the sweetest winter squash topped with a delicious miso butter dressing.
- Roasted Purple Potatoes - gorgeous purple potatoes roasted to perfection and topped with garlic and herbs.
- Mediterranean Grilled Vegetables - easy grilled tomatoes, zucchini, and peppers.
- Grilled Asparagus Recipe - a simple but delicious asparagus recipe with sumac.
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.
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- 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
- Preheat oven to 425 degrees F.
- 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.
- 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.
- Cinch together the sides of the foil to close the salmon into the foil packet.
- Bake for 10 minutes and then open the foil packet. Broil on high for 2 to 3 minutes, making sure it doesn’t burn.
- Remove the salmon from the oven and serve immediately. Top with optional fresh dill.
Amount Per Serving: Calories: 362Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 104mgSodium: 423mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 45g