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

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Prep Time 15

Cook Time 10

Total Time 25

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

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