Baked Sockeye Salmon is the kind of dish that always impresses—whether you’re hosting a dinner party or need a vibrant, healthy weeknight meal. Succulent, buttery fillets are topped with fresh lemon, garlic, and dill, letting that dazzling red fish shine with every bite. It’s quick to make, looks beautiful on the table, and couldn’t be easier to love!
Why You’ll Love This Recipe
- Ridiculously Simple Prep: There’s almost no hands-on work here—just a quick butter-garlic drizzle and you’re on your way to salmon perfection.
- Restaurant-Quality Results: Each bite is melt-in-your-mouth tender, thanks to sockeye’s natural richness and the clever lemon-bed technique.
- Healthy Meets Flavor: Baked Sockeye Salmon is packed with omega-3s, nutrients, and vibrant, fresh flavors you actually crave.
- Perfect for Entertaining: The jewel-toned fillets and fresh garnish make a seriously stunning (and stress-free) table centerpiece.
Ingredients You’ll Need
At the heart of Baked Sockeye Salmon are a handful of thoughtfully chosen ingredients that come together for maximum flavor, tenderness, and eye-catching color. Each one plays a starring role—don’t skip a thing!
- 2 pounds sockeye salmon, skin on: Fresh, wild-caught sockeye is famous for its deep red hue and robust flavor—look for firm fillets with a bright sheen.
- 3 tablespoons butter: Gently melted, it creates a luscious base that keeps the salmon moist and rich as it bakes.
- 1 tablespoon olive oil: Balances the butter with savory notes and prevents sticking while adding a hint of Mediterranean appeal.
- 1 large lemon, sliced: Half the slices go under the fish for irresistible aroma and moisture, while the rest add a burst of sunny finishing flavor.
- 4 cloves garlic, minced: Infuses the baked sockeye salmon with savory depth and irresistible aroma—don’t be shy here!
- 1/2 teaspoon salt: Brings out every natural flavor from sea to citrus.
- 1/2 teaspoon pepper: A gentle nudge of heat that keeps things lively without overpowering the salmon.
- 1 tablespoon fresh dill: Dill’s delicate, herby brightness is the finishing touch that ties everything together—always use fresh if possible!
Variations
The beauty of this baked sockeye salmon recipe is how versatile it can be! Don’t be afraid to put your own loving twist on it—whether you’re working with pantry basics or dialing it up for a special occasion.
- Herb Swap: Try fresh parsley, basil, or tarragon instead of dill for a different fragrant finish.
- Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of smoked paprika to the butter mixture for subtle heat and smokiness.
- Honey Drizzle: For a touch of sweetness, mix a teaspoon of honey into the garlic butter—especially delicious when paired with lemon!
- Citrus Mix-Up: Use a mix of lemon and orange slices to change up the bright, tangy undertones.
How to Make Baked Sockeye Salmon
Step 1: Prep the Oven and Tray
Start by bringing your salmon to room temperature—just 15–20 minutes on the counter helps it cook evenly. Meanwhile, preheat your oven to 190°C (380°F) and line a large baking tray with foil for easy cleanup. Lightly coat the foil with cooking spray, then lay half your lemon slices in a single layer as a fragrant, protective bed for the fish.
Step 2: Mix up the Garlic Butter
Melt your butter gently and whisk it together with the olive oil and minced garlic, blending until fragrant and well-combined. This golden elixir is about to make your sockeye salmon deeply delicious!
Step 3: Arrange & Season the Salmon
Place your salmon fillet skin-side down on top of the lemon slices. Pour the garlic butter and oil mixture evenly over the fish, using the back of a spoon to spread it right to the edges. Sprinkle with salt and pepper—these little details ensure every bite is properly seasoned.
Step 4: Bake to Perfection
Roll up the sides of your foil very slightly (this keeps all the gorgeous juices around the salmon) and pop the tray in the oven. Bake for 17 minutes, or until the salmon is just tender on top, opaque in the center, and flakes easily with a fork. For exactness, a thermometer should read 145°F at the thickest part.
Step 5: Garnish and Rest
As soon as it’s done, scatter the remaining lemon slices and fresh dill over the baked sockeye salmon. Lightly cover with foil and let the fish rest for 5 minutes before serving—the flavors mingle, and the texture becomes irresistible.
Pro Tips for Making Baked Sockeye Salmon
- Room Temperature Magic: Don’t skip bringing the salmon to room temp—cold fish leads to uneven baking and dry edges.
- Lemon Layer Secret: Setting the salmon on lemon slices infuses subtle citrus flavor, and also prevents that beautiful skin from sticking to the foil.
- Garlic Butter Everywhere: Make sure you pour and gently spread the garlic butter all over the salmon for even flavor in every single bite.
- Know When It’s Done: Baked sockeye salmon is perfectly cooked when just opaque and moist in the center. Overbaking leads to dryness—so keep an eye and check for internal temp!
How to Serve Baked Sockeye Salmon
Garnishes
Take your Baked Sockeye Salmon over the top with a final burst of color and flavor—fresh sprigs of dill and the reserved lemon slices look gorgeous and add that telltale bright, aromatic finish. If you want a little extra pop, a sprinkle of flaky sea salt or a handful of finely chopped fresh parsley won’t steer you wrong!
Side Dishes
This dish is a natural with herby rice pilaf, garlicky roasted vegetables, or even a vibrant green salad. On cozy nights, I love it with steamed new potatoes, but you could just as easily pair baked sockeye salmon with a zippy farro salad or some green beans for an easy, elegant meal.
Creative Ways to Present
To wow your guests, serve the whole fillet family-style right from the baking tray, layered with lemon and dill. For a bistro feel, plate slices atop a bed of arugula or couscous, or serve them on a platter surrounded by colorful veggies. Leftovers? Flake them onto hearty toast, stuff into wraps, or spoon atop grain bowls for a next-level lunch!
Make Ahead and Storage
Storing Leftovers
Cool any leftover baked sockeye salmon, then store it in an airtight container in the fridge where it will stay fresh for up to 3 days. It’s perfect for salads, sandwiches, or just stealing bites straight from the fridge.
Freezing
If you want to freeze leftovers, let the salmon cool completely first. Place portions in a freezer-safe container or tightly wrap in foil and freeze for up to 2 months; thaw overnight in the fridge before using again.
Reheating
Gently reheat baked sockeye salmon in the microwave for 30–40 seconds, or until just warmed through—be careful not to overdo it, as salmon can dry out quickly! For best results, cover it loosely so it stays moist.
FAQs
-
Can I use frozen sockeye salmon for this recipe?
Absolutely! Just make sure to fully thaw the salmon fillet in the refrigerator overnight, then pat it dry thoroughly before proceeding with the recipe. Baking from frozen isn’t recommended, as it can lead to uneven texture.
-
Is there a substitute for fresh dill?
If fresh dill isn’t in your fridge, try swapping in chopped fresh parsley, tarragon, or basil. You can use dried dill in a pinch—just remember to reduce the amount to one-third, as dried herbs are more potent!
-
How do I know when baked sockeye salmon is perfectly done?
The salmon should be opaque on top, flake easily with a fork, and have an internal temperature of 145°F at its thickest part. It’s better to slightly undercook and let it rest, as carryover heat will finish the cooking.
-
Can I prep the garlic butter mixture ahead of time?
Yes! Mix up the butter, oil, and garlic a few hours ahead and refrigerate. Just gently rewarm or bring to room temperature before pouring over your salmon when ready to bake.
Final Thoughts
If you’re looking for a dish that’s as easy as it is impressive, Baked Sockeye Salmon is your new go-to. It turns simple ingredients into something magical—and I can’t wait for you to enjoy it just as much as I do. Give it a try and let this recipe become a new favorite at your table!
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 simple and flavorful way to prepare this delicious fish. The salmon is baked with garlic butter, lemon, and fresh dill for a perfectly tender and tasty dish.
Ingredients
Main Ingredients:
- 2 pounds sockeye salmon, skin on
- 3 tablespoons butter, melted
- 1 tablespoon olive oil
Additional Ingredients:
- 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: Allow the salmon to come to room temperature.
- Preheat the Oven: Preheat the oven to 190C/380F. Line a large baking tray with tin foil and lightly coat it with cooking spray. Add half of the sliced lemon to the base.
- Prepare the Garlic Butter Mixture: Whisk together the melted butter, olive oil, and minced garlic.
- Assemble the Salmon: Transfer the salmon to the baking dish. Pour the garlic butter oil mixture over the fish and season with salt and pepper.
- Bake the Salmon: Roll the sides of the foil up slightly and bake the salmon for 17 minutes, or until tender on top. Check the internal temperature to ensure it reaches 145F.
- Rest and Serve: 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: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.4 g
- Protein: 23 g
- Cholesterol: 74 mg
