If you’re craving a fresh, vibrant meal that’s both effortless and impressive, you’re about to fall in love with this Baked Sockeye Salmon. With juicy, flaky fish, bold citrus, and aromatic herbs all in one beautiful pan, this recipe will win a permanent spot on your weeknight (and special occasion) menu.
Why You’ll Love This Recipe
- Incredible Simplicity: Just a handful of fresh ingredients transforms into a stunning centerpiece with minimal effort.
- Vibrant, Clean Flavors: The lemon, dill, and garlic highlight the natural richness of sockeye salmon without overpowering it.
- Quick & Fuss-Free: From start to finish, you’ll have beautifully Baked Sockeye Salmon on the table in under 30 minutes—prep included!
- Everyday Healthy: Each serving is packed with lean protein, healthy fats, and brilliant color—perfect for any occasion, no guilt required.
Ingredients You’ll Need
You’ll be amazed by how a short ingredient list delivers such bold results! Each element here has a special role, from amplifying the salmon’s flavor to creating the juicy, aromatic pan sauce that makes everyone reach for seconds.
- Sockeye Salmon (2 pounds, skin on): Sockeye is prized for its vibrant color, robust flavor, and rich, tender flakes—perfect for oven baking.
- Butter (3 tablespoons): Butter brings a decadent silkiness to the sauce and keeps the salmon moist as it bakes.
- Olive Oil (1 tablespoon): A splash of olive oil lends Mediterranean notes and prevents sticking, while balancing the butter’s richness.
- Lemon (1 large, sliced): Arranging fresh lemon under and over the fish infuses every bite with bright, zesty notes and makes for a gorgeous presentation.
- Garlic (4 cloves, minced): Garlic adds depth and that irresistible aromatic kick—don’t hold back!
- Salt & Pepper (½ teaspoon each): Simple but essential, they enhance all the natural flavors in the dish.
- Fresh Dill (1 tablespoon): Nothing beats the taste (or the pop of green color) of fresh dill as a garnish—feel free to use extra!
Variations
One of the best things about Baked Sockeye Salmon? It’s endlessly adaptable! Don’t hesitate to get creative and swap in your favorite herbs, spices, or even vegetables—this recipe truly welcomes your personal touch.
- Herb Swap: Try fresh parsley, chives, or tarragon in place of dill for a twist on the classic flavor profile.
- Spicy Kick: Add a sprinkle of red pepper flakes or a dash of smoked paprika right over the salmon before baking for subtle heat.
- Citrus Medley: Use orange or lime slices along with lemon to vary the citrus notes and add extra color.
- Veggie Boost: Scatter cherry tomatoes, thin-sliced red onions, or asparagus around the salmon so they roast and soak in all that lemony-garlicky goodness.
How to Make Baked Sockeye Salmon
Step 1: Prepare the Salmon and Your Pan
Let your salmon rest at room temperature while you prep the oven and pan—this helps ensure it bakes up evenly. Preheat your oven to 190°C (380°F), then line a large baking tray with foil, lightly coat with cooking spray, and arrange half your lemon slices on the tray to form a citrusy bed for the salmon to rest on.
Step 2: Make the Garlic Butter Mixture
In a small bowl, whisk together the melted butter, olive oil, and minced garlic until combined. This luscious mixture will infuse your Baked Sockeye Salmon with richness and an amazing aroma as it cooks.
Step 3: Assemble and Season
Carefully transfer the salmon (skin side down) onto the bed of lemons. Pour the garlic butter mixture evenly over the top, making sure to cover every inch. Generously season with salt and freshly cracked pepper to highlight the natural flavors.
Step 4: Bake and Rest
Roll up the sides of your foil slightly to keep the juices in and slide the tray into the oven. Bake for about 17 minutes, or until the salmon flakes easily with a fork (or registers 145°F internally). Once done, remove from the oven, tuck the remaining lemon slices on top, sprinkle with fresh dill, and cover loosely with foil—let it rest for 5 minutes before serving. This magic moment locks in all the juiciness!
Pro Tips for Making Baked Sockeye Salmon
- Room Temp Magic: Letting the salmon sit out (covered) for 15–20 minutes before baking ensures even cooking and juicier results—don’t skip this!
- Check for Doneness: The best way to avoid dry salmon is to check for gentle flaking with a fork or use a thermometer for 145°F in the thickest part.
- Foil for Easy Cleanup: Lining your pan not only keeps cleaning quick but also helps hold in the buttery lemon juices for effortless serving.
- Don’t Overcrowd: If baking several fillets, give each piece a little breathing room so every bite comes out perfectly moist—not steamed.
How to Serve Baked Sockeye Salmon
Garnishes
For a finishing flourish, sprinkle your Baked Sockeye Salmon with extra dill, a squeeze of fresh lemon juice, or even a dusting of lemon zest. Some finely sliced green onions or a light drizzle of good olive oil can add another burst of flavor and a pop of color.
Side Dishes
This salmon absolutely shines next to simple steamed asparagus, a crisp green salad, or fluffy rice pilaf. If you want something a little heartier, try buttery mashed potatoes, roasted baby potatoes, or even a tangy quinoa tabbouleh.
Creative Ways to Present
Impress guests by serving the salmon fillet family-style right on its lemon-lined baking tray, or slice it into individual portions and place over a swoosh of herbed yogurt sauce. Leftovers are magical flaked into salads, tucked into wraps, or served atop toast for brunch.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooled Baked Sockeye Salmon in a sealed container in the fridge for up to 3 days. It stays moist and flavorful, making it perfect for quick lunches or light dinners later in the week.
Freezing
Freeze leftover salmon in an airtight container or heavy-duty freezer bag for up to 2 months. For best results, thaw overnight in the refrigerator before enjoying again in salads, grain bowls, or pasta dishes.
Reheating
To reheat, microwave portions gently for 30–40 seconds or until just warmed through, or warm in a 300°F oven, covered loosely with foil, for 10–12 minutes. Be sure not to overcook—low and gentle is key for keeping the salmon tender!
FAQs
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Can I use frozen salmon for Baked Sockeye Salmon?
Absolutely! Just make sure to thaw the salmon completely and pat it dry before baking. This helps the seasonings stick, and your Baked Sockeye Salmon will cook evenly with a perfect texture.
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Do I have to use fresh dill?
Fresh dill adds a beautiful, bright flavor, but you can use dried dill in a pinch—just use about one-third the amount since dried herbs are more concentrated. Alternatively, try fresh parsley or chives as a substitute!
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How do I know when the salmon is done?
Your Baked Sockeye Salmon is ready when the flesh flakes easily with a fork and the internal temperature reaches 145°F at the thickest part. It should still look juicy and slightly translucent in the center when you take it out—the residual heat will finish cooking during rest.
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Can I make this Baked Sockeye Salmon ahead of time?
Yes! You can prep the garlic butter, lemon slices, and even season the salmon up to a few hours in advance. Just pop it into the oven right before guests arrive for the freshest flavor and texture.
Final Thoughts
I can’t wait for you to enjoy this Baked Sockeye Salmon as much as I do! Every bite is the perfect balance of freshness, flavor, and comforting simplicity. Treat yourself (and everyone around your table) to this vibrant dish—you’ll want to make it again and again!
Print
Baked Sockeye Salmon Recipe
- Prep Time: 2 minutes
- Cook Time: 17 minutes
- Total Time: 19 minutes
- Yield: 8 servings 1x
- Category: Baking
- Method: Baking
Description
This Baked Sockeye Salmon recipe is a flavorful and easy way to prepare this delicious fish. The salmon is baked with a garlic butter sauce, fresh lemon, and dill, resulting in a moist and tender dish that is perfect for any occasion.
Ingredients
Ingredients:
- 2 pounds sockeye salmon, skin on
- 3 tablespoons butter, melted
- 1 tablespoon olive oil
- 1 large lemon, sliced
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh dill
Instructions
- Bring the salmon to room temperature. Preheat the oven to 190C/380F. Line a large baking tray with tin foil and lightly coat it with cooking spray. Add half the sliced lemon to the base.
- Whisk together the melted butter, olive oil, and minced garlic.
- Transfer the salmon to the baking dish. Pour the garlic butter oil mixture over the fish and season with salt and pepper.
- Roll the sides of the foil up slightly and bake the salmon for 17 minutes, or until tender on top (you can also check the internal temperature and make sure it is 145F).
- Remove the sockeye salmon from the oven, top it with the remaining lemon slice and fresh dill, and cover with foil. Let the fish rest for 5 minutes before serving.
Notes
- TO STORE: Keep the leftover baked salmon in an airtight container in the fridge for up to 3 days.
- TO FREEZE: Once cool, the leftovers can be placed in an airtight container and frozen for up to 2 months.
- TO REHEAT: Reheat it in the microwave for 30 to 40 seconds or until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 221 kcal
- Sugar: 0.6 g
- Sodium: 230 mg
- Fat: 13 g
- Saturated Fat: 4.4 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.4 g
- Protein: 23 g
- Cholesterol: 70 mg
