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!
My Favorite Way to Cook Sockeye Salmon
If you are a salmon lover – I have a treat for you! This is a fast and healthy sheet pan salmon dinner that will wow your family! It’s my absolute favorite way to prepare salmon!
What’s better than a light and healthy dinner in the summer? Uh, nothing! So, if you’re on the lookout for a super simple dinner idea, I present to you lemon garlic roasted sockeye salmon with asparagus.
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 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.
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 acid, 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 there are even more health benefits! It has less fat and calories but more nutrients and less of a chance of contaminates!
What’s in this Sockeye Salmon Recipe?
The ingredients here are super simple but pack the flavor in. Grab yourself some sockeye and you’re set!
Here’s what you’ll need:
- sockeye salmon fillets, skin-on, patted dry with paper towels
- olive oil
- fresh chopped parsley and thyme
- salt and fresh ground black pepper
How to Bake Sockeye Salmon with Asparagus
- Prep: Preheat oven to 400˚F.
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.
Pour the 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 thermometer inserted into the salmon registers at 135˚F to 140˚F.
- Remove and rest: Remove the baking sheet from the oven and let it stand for a few minutes.
- Serve: Garnish with lemon slices and serve with the asparagus.
- Tips for the Best Baked Sockeye Salmon
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. Make sure the skin is down.
- To get a little browning on top, set your broiler to high in the last couple minutes of cooking and broil the salmon until browned on top.
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
Tools Used in this Recipe
Lemon Garlic Baked Sockeye Salmon with Asparagus
- 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
- 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 135˚F to 140˚F.
- Remove from oven and let stand for a few minutes.
- Garnish with lemon slices and serve with the asparagus.
- To get a little browning on top, set BROILER to HIGH in the last couple minutes of cooking and broil the salmon until browned on top.