A perfectly baked fillet of sockeye salmon is a tender, flaky masterpiece, a bold protein you can enjoy in a wide variety of healthy, easy meals. With its robust flavor profile, sockeye salmon is one of the most flavorful varieties of wild salmon, making it a good match for intense spice blends, or simply seasoned with salt and pepper.
Baked sockeye salmon is an especially convenient protein to have for meal prep, as you can bake several fillets a few days ahead of time to flake into salads, pastas, sandwiches — any of your favorite go-to meals throughout the week.
Simple Tips for Perfectly Baked Sockeye Salmon
Pat the sockeye salmon fillet dry to remove excess moisture.
Leave skin on while baking for extra juicy fillets.
An instant-read thermometer ensures perfect doneness.
How to Bake Sockeye Salmon
Gather your materials and ingredients: Your fillet(s), tea towel or paper towels, olive oil, salt and pepper, lemon, baking sheet or dish
Preheat your oven to 375F.
Meanwhile, pat sockeye salmon fillet dry with a tea towel or paper towel, then season with salt and pepper and place skin-side down on rimmed baking sheet or baking dish. Optional: line the baking sheet/dish with aluminum foil first.
Drizzle with olive oil, coating both the top and bottom so the fillet doesn’t stick. Then, top with lemon slices. Transfer to oven and set timer for 8 to 10 minutes, depending on thickness of fillets.
Sockeye salmon is medium-rare when it has reached an internal temperature of 120F on an instant-read thermometer at its thickest part, or when it flakes easily with a fork. Add a couple more minutes of cook time until salmon has reached desired doneness.
Enjoy as fillets, or flake into any of these easy recipes.
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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.