Sockeye Salmon Recipe | Easy and Flavorful Dinner Idea

Sockeye Salmon Recipe That’s Juicy, Flavorful, and Simple

One of the most memorable seafood meals I’ve had was a freshly grilled Sockeye Salmon Recipe during a summer trip to Alaska. The fish had this deep red color and a bold flavor that farmed salmon just couldn’t match. My first attempt at cooking sockeye at home, though, I overcooked it, ending up with a dry fillet. Since then, I’ve learned that with sockeye, less is more: minimal seasoning, high heat, and a watchful eye bring out its natural richness.

This recipe is for anyone who wants a healthy, elegant seafood dish perfect for weeknight dinners, entertaining guests, or special occasions.

Difficulty: Easy

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 280

Ingredients Method Video Notes

Ingredients

  

• 4 sockeye salmon fillets about 6 oz each, skin-on preferred
• 2 TBSP olive oil or melted butter for a richer flavor
• 1 lemon half sliced, half juiced
• 2 garlic cloves minced
• 1 tsp sea salt
• ½ tsp black pepper
• Fresh dill or parsley for garnish

Method

 

1. Preheat the oven. Set to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the salmon. Pat the fillets dry. Rub with olive oil, garlic, lemon juice, salt, and pepper. Layer lemon slices on top.
3. Bake. Place salmon skin-side down and bake 12–15 minutes, until just cooked through. (Thicker fillets may need 1–2 minutes more.)
4. Rest. Let the salmon sit for 2 minutes before serving.
5. Garnish & serve. Sprinkle with fresh herbs and an extra squeeze of lemon.

Video

Notes

Lesson learned: Sockeye cooks faster than farmed salmon, and overcooking dries it out quickly.

Skin-on tip: Cooking with the skin protects the fish from drying and adds flavor.

Lemon balance: A little citrus enhances the flavor, but too much can overpower a sockeye's natural richness.

Herbs matter: Dill is traditional, but parsley or tarragon adds freshness too.

Tips & Tricks

• Crispy skin: Pan-seal skin-side down for 2–3 minutes before finishing in the oven.
• Grill option: Cook over medium-high heat, 4–5 minutes per side, for a smoky flavor.
• Marinade idea: Mix soy sauce, honey, and garlic for an Asian-inspired twist.
• Storage: Leftovers will keep for 2 days in the fridge. Best eaten cold or with salads.
• Doingness check: Salmon is ready when it flakes easily with a fork.

Serving Suggestions

• Healthy dinner: Pair with roasted vegetables and quinoa.
• Summer meal: Serve with grilled corn and a crisp salad.
• Comfort meal: Add mashed potatoes, garlic, and green beans.
• Light lunch: Flake leftovers over a spinach salad with vinaigrette.
• Wine Pairing: A chilled Pinot Noir or Sauvignon Blanc works beautifully.

Nutrition (per serving, 1 fillet)

• Calories: ~280
• Protein: 32 g
• Carbs: 2 g
• Fat: 16 g
• Fiber: 0 g