Baked Sockeye Salmon Recipe
User Reviews
5
Baked Sockeye Salmon Recipe
Description
The salmon fillet is first seasoned with a mixture of olive oil, fresh lemon zest, lemon juice, minced garlic, kosher salt, and black pepper. After patting dry, the fillet is placed skin side down on a foil sheet, and topped with thin lemon slices and garlic for infused flavor. The foil is then loosely sealed into a packet to trap steam during baking at 375°F.
Baking for about 10 minutes, depending on thickness, gently cooks the sockeye salmon ensuring a moist interior with a tender texture. The packet method protects the delicate fish from drying out. Doneness is ideally checked with an instant-read thermometer, aiming for 125°F in the thickest part to retain moisture without overcooking.
This recipe serves approximately four from one fillet and can be easily scaled by using additional packets. Fresh or fully thawed frozen sockeye salmon can be used. The baked salmon pairs well with light sides and is suitable for family meals or gatherings.
Leftover salmon can be stored in an airtight container for 2-3 days and reheated gently in a low-temperature oven. Alternatives include baking in parchment paper—adjusting cooking time—or roasting on a parchment-lined sheet without foil, though this may require longer cooking and can affect moisture retention. Thickness variation in fillets will alter cooking times and should be monitored for best results.
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 black pepper ground
- 2 cloves garlic minced
- 1 lemon sliced, small
- 1 tablespoon parsley fresh, 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
- This recipe makes one salmon fillet, serving about four people; use additional packets to scale the recipe.
- It works with fresh or fully thawed frozen sockeye salmon; cooking times may vary for thicker fillets like King or Coho salmon.
- For moist texture, baking in a foil packet is recommended, but parchment packets can be used with 2-3 minutes extra cooking time.
- Alternatively, bake the salmon uncovered on a parchment-lined pan at 350°F for 12-14 minutes until it reaches 125°F internal temperature.
- Monitoring internal temperature after 10 minutes helps prevent overcooking; watch for hot steam when opening foil packets.
- Store leftovers in an airtight container for 2-3 days and reheat in a low oven (275-300°F) for 3-4 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 29g | 58% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 78mg | 26% |
| Sodium | 354mg | 15% |
| Potassium | 745mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 17mg | 19% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
