Baked Sockeye Salmon
Delicious sockeye cooked until moist and flakey in the oven!
Servings: 4 people
Calories: 281kcal
Ingredients
- 1 ½ pounds sockeye salmon fillets skin-on or skin-off
- 1 tablespoon extra virgin olive oil
- 1 lemon thinly sliced
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper freshly ground
- 1 tablespoon fresh herbs (parsley, dill or other) chopped
Instructions
- Optional: Remove the sockeye from the refrigerator 30 to 60 minutes ahead of time. While not required, this step will take the chill off and promote even cooking for moister fish.
- Preheat oven to 375°F, placing the oven rack in the upper middle position. Line a baking sheet with parchment paper or foil and set aside.
- Place the sockeye on a work surface. Pat dry with paper towels to remove any excess moisture. Run your fingers along the surface to check for bones and use fish tweezers to grasp any and pull vertically to remove.
- Rub all sides with the olive oil. Then rub with salt and pepper. Put the salmon skin-side down on the prepared baking sheet. Place 4 or more lemon slices on top.
- Bake for 8 to 10 minutes per inch of thickness. Start checking doneness after 7 minutes by inserting an instant-read thermometer into the center of the thickest section. Rare is 120°F / 49°C, while medium-rare is 125°F / 52°C (recommended) and medium is 130°F / 54°C. If you don't have a thermometer, slide a knife tip into the thickest section and twist slightly to expose the flesh, which should be slightly translucent when done.
- Remove from the oven. Use a fish spatula to strip off the skin if desired. Then sprinkle fresh herbs on top.
- Use the spatula to transfer the fillet to a serving dish. Serve warm.
Notes
- Note that the internal temperature of the salmon will rise an additional 5°F out of the oven.
- During baking the fish may exude a white substance called albumin. This natural protein akin to egg white is harmless and flavorless. If you find it unappetizing, sprinkling fresh herbs on top will help to cover it up.
- Grilled sockeye: Preheat the grill to 375-400°F and thoroughly oil the grates. Prepare the fish as above and place it skin-side up for 4 minutes with the lid open. Flip and cook for 4-5 minutes more with the lid closed until done.
- Make Ahead: Unfortunately sockeye does not reheat well due to its lean texture. If you must make it ahead, it's best to undercook it slightly and reheat for 5-7 minutes over low-medium heat in a skillet. Do not use the microwave.
Nutrition
Serving: 4oz | Calories: 281kcal | Carbohydrates: 3g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 512mg | Potassium: 871mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 2mg | Net Carbs: 2g