This Baked Sockeye Salmon recipe is the one pan dinner idea you need this summer! Flavored with lemon and garlic, this easy recipe makes the perfect flaky and juicy sockeye salmon with tender asparagus roasted in the same pan. A fresh and healthy meal done in under 20 minutes!
Sockeye Salmon Recipe
Salmon fans, you’re in for a treat! I’m sharing a speedy and nutritious sockeye salmon dinner, cooked conveniently on a single sheet pan that’s bound to impress you. This method is hands down my top choice when it comes to cooking fish fillets.
Our irresistible one-pan baked Sockeye Salmon recipe is a perfectly flaky and succulent salmon delicately infused with the tang of lemon and the aromatic goodness of garlic. Add to that, crisp, tender asparagus spears, beautifully roasted alongside the salmon in the very same pan for convenience and flavor. This isn’t just food; it’s a taste of summer on your plate! The best part? This incredibly fresh and wholesome meal can be on your table in about 20 minutes. Cooking healthy has never been this simple or delicious!
What is Sockeye Salmon?
Sockeye salmon is a species of wild salmon found in the northern pacific ocean and the rivers that feed into it. They are in fresh water as juveniles but migrate to the ocean. You may also see them called red salmon or blueback salmon. When choosing raw salmon at the market, sockeye will have a deep red hue as opposed to the pink-orange of other varieties. To add, Sockeye is a bit more oily than other varieties and has a richer flavor, so it is really a treat for salmon lovers!
Is Wild Sockeye Salmon Good For You?
Absolutely! Salmon is full of omega-3 fatty acids, protein, and potassium. Salmon is known to aid in weight control, reduce the risk of heart disease and cancer, and improve brain and bone health! Wild sockeye is not typically farmed, so even more health benefits exist. It has less fat and calories but more nutrients and less of a chance of contamination.
What’s in this Sockeye Salmon Recipe?
The ingredients we’re working with are simple, yet they’ll deliver a fantastic taste to your salmon. Just snag some sockeye, and you’re good to go!
- sockeye salmon fillets: Skin-on fillets, patted dry with paper towels
- olive oil: for flavor and to prevent the fillets from sticking to the baking sheet.
- garlic
- fresh chopped parsley, thyme, salt, and freshly ground black pepper
- lemon: juiced
- asparagus
How to Bake Sockeye Salmon with Asparagus
- Prep: Preheat oven to 400˚F and brush a rimmed baking sheet with 1 tablespoon olive oil.
- Rub: Place the salmon fillets skin-side-down on the baking sheet and rub each fillet with the remaining olive oil.
Rub the salmon fillets evenly with garlic, parsley, and thyme, and squeeze lemon juice over the fillets. - Add Asparagus: Arrange the asparagus around the fillets in a single layer. Toss around to coat with the olive oil.
- Season: Season the salmon and the asparagus with salt and fresh ground black pepper.
- Roast: Roast for 10 to 11 minutes, or until an instant read meat thermometer inserted into the salmon registers at 140˚F to 145˚F.
- Remove and rest: Remove the baking sheet from the oven and let the fish rest for a few minutes.
- Serve: Garnish with lemon slices and serve with the asparagus.
Tips for the Best Sockeye Salmon
To make sure your sockeye and asparagus both turn out exactly how you want – follow these simple tips:
- Don’t forget to pat your salmon dry with a paper towel before you rub them with the herbs and garlic.
- Salmon does not need heavy seasoning or sauces. It is perfect with just a simple rub of fresh herbs and lemon juice.
- Do not cook your salmon skin side up.
- To get a slight browning on top, set your broiler to high in the last couple minutes of cooking and broil the salmon until browned on top.
Frequently Asked Questions
Absolutely. When a recipe calls for fresh herbs, and you only have dried herbs on hand, you want to use 1/3 of that amount in dried herbs. So if a recipe calls for 2 tablespoons of fresh parsley, you can substitute with 2 teaspoons of dried parsley.
During the summer months, typically from May to September, fresh sockeye salmon is readily available at supermarkets and, if you’re lucky enough, at local fish markets in the Pacific Northwest and Alaska. However, you might be able to get your hands on frozen sockeye salmon at your local grocer all year round.
Sure! Here, you can follow my recipe for how to prepare pan-seared salmon.
How to Store and Reheat Leftovers
- You can store baked sockeye salmon in an airtight container in your fridge for about 1 to 2 days.
- You could also freeze it. To freeze your leftovers, remove the skin and place it in a freezer safe zip top bag for about 2 months. When you’re ready to reheat it, allow it to defrost first in the fridge overnight.
- Reheat your sockeye salmon slowly and gently so that you don’t dry it out. You can do this stove top in a skillet. You can also use your leftovers cold in a salad.
Looking for more salmon recipes? Try these:
- Oven Baked Salmon with Lemon Butter Sauce
- Salmon Patties
- Slow Cooker Salmon with Creamy Lemon Sauce
- Garlic Butter Baked Salmon
ENJOY!
Lemon Garlic Baked Sockeye Salmon with Asparagus
Ingredients
- 4 (5 to 6 ounces, each) sockeye salmon fillets skin-on, patted dry with paper towels
- 2 tablespoons olive oil divided
- 2 tablespoons minced garlic
- 2 tablespoons fresh chopped parsley
- 1 teaspoon fresh chopped thyme leaves
- ⅓ cup lemon juice
- 1 pound asparagus woody ends trimmed off
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- lemon slices for garnish
Instructions
- Preheat oven to 400˚F.
- Brush a rimmed baking sheet with 1 tablespoon olive oil.
- Place the salmon fillets skin-side-down on the baking sheet and brush each fillet with the remaining olive oil.
- Rub the salmon fillets with garlic, parsley, and thyme. Pour the lemon juice over the fillets.
- Arrange the asparagus around the salmon fillets in a single layer. Toss around so to coat with the olive oil.
- Season the salmon and the asparagus with salt and fresh ground black pepper.
- Roast for 10 to 12 minutes or until an instant-read thermometer inserted into the salmon registers at 140˚F to 145˚F.
- Remove from oven and let stand for a few minutes.
- Garnish with lemon slices and serve with the asparagus.
Notes
- To get a slight browning on top, set your BROILER to HIGH in the last couple minutes of cooking and broil the salmon until browned on top.
- Pat the sockeye salmon dry with a paper towel before you add the herbs and garlic to it.
- Cook the fillets skin side down.
- Store leftover fish in an airtight container in your fridge for up to 2 days.
- You don’t have to include the asparagus if you don’t want to. Also, you can use other vegetables in its place, like broccoli or cauliflower florets, sliced bell peppers, cherry tomatoes, etc.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
