Baked Sockeye Salmon Recipe
Prep: 5 minutes | Cook: 15 minutes | Total: 20 minutes
Servings: 4
This Baked Sockeye Salmon Recipe packs hearty, bright seafood flavors onto your dinner table every night of the week. An alternative to my Grilled Sockeye Salmon recipe, this easy dish is full of healthy fats, omega-3 fatty acids, and protein—ready in just 15 minutes.
Ingredients
- 1 fillet sockeye salmon (~ 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 ground black pepper
- 2 cloves garlic (minced)
- 1 small lemon lemon (sliced)
- 1 tablespoon fresh parsley 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 a whole fillet of salmon and serves a family of 4 easily. You can multiply the recipe as needed if preferred. Though we recommend baking each fillet in their own foil packets.
- This recipe will work with fresh or frozen salmon. If you use frozen salmon fillets make sure to thaw them fully before baking them.
- You can cook Sockeye salmon in a parchment packet instead (following the recipe as written). However, we recommend extending the cooking time by 2-3 minutes.
- Leftovers can be stored in an airtight container after they come to room temperature for 2-3 days. You can reheat them in a low heat oven (275-300 degrees F.) for 3-4 minutes or until heated.