Baked Sockeye Salmon

4.86 from 34 votes
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This Sockeye Salmon recipe is flavored with lemon and garlic, and it’s an easy recipe that makes flaky and juicy sockeye salmon with tender asparagus, all roasted together in the same pan. A fresh and wholesome meal done in around 20 minutes!

We are huge seafood fans, and this recipe is a favorite because it’s so simple and delicious. When we’re not having salmon, we often switch things up with my baked tilapia or a roasted branzino.

roasted sockeye salmon fillets with asparagus


 

I’m sharing a speedy and nutritious sockeye salmon recipe cooked on a single sheet pan. These perfectly flaky and succulent salmon fillets are infused with the tang of lemon juice and the goodness of garlic. If you’re wondering how to cook sockeye salmon, this method is both simple and effective and also really delicious!

To that, I add tender asparagus spears beautifully roasted alongside the fish in the very same pan for convenience and flavor. If I don’t have asparagus on hand, we love pairing this dish with air fryer roasted broccoli and Mediterranean rice on the side. What’s more, this fresh and wholesome meal can be on your table in about 20 minutes!

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 freshwater as babies but migrate to the ocean. This type of salmon has a deep red hue instead of the pink-orange of other varieties. Sockeye is also more oily than other varieties and has a richer flavor, making it a more flavorful treat for salmon lovers.

Why You’ll Love This Sockeye Salmon Recipe

  • Nutritious: Sockeye salmon is packed with omega-3 fatty acids, protein, and potassium, making this dish delicious and wholesome.
  • Versatile Options: You can easily customize sockeye salmon recipes by substituting different herbs and spices or adding your favorite vegetables.
  • One-Pan Wonder: This baked sockeye is a complete meal cooked on a single sheet pan, and it’s all done in under 30 minutes!

Recipe Ingredients

In this sockeye salmon recipe, we’ll be using fresh ingredients to create a tasty and nutritious meal. Here’s a look at the essentials you’ll need for this dish, along with a few helpful notes.

  • Sockeye salmon fillets: Pat them dry so that the seasonings can adhere. You can also substitute the sockeye with any other type of salmon filet.
  • Olive oil: Helps in cooking the salmon and asparagus evenly. Avocado oil or melted butter can also be used.
  • Minced garlic: I almost always use fresh garlic, but garlic powder or garlic paste will work here.
  • Freshly chopped parsley & fresh thyme: These help to add a fresh, herby flavor to the dish. Dried parsley and dried thyme are okay to use, as are fresh cilantro and rosemary.
  • Lemon juice: Adds brightness and acidity. Lime juice or white wine vinegar are good alternatives for a different flavor profile.
  • Asparagus: This is a great vegetable that complements the salmon, but you can also use green beans or broccoli.
  • Salt and black pepper: Enhances the natural flavors of the ingredients. Kosher salt is okay to use.
  • Lemon slices: Used for garnish.

How to Cook Sockeye Salmon

Below are all the steps to bake salmon to tender, flaky perfection. Whether you’re new to preparing sockeye salmon dishes or looking for a different technique, these instructions will help you make a flavorful and very satisfying meal.

  1. Prep: Preheat the oven to 400˚F and brush a rimmed baking sheet with 1 tablespoon olive oil.
  2. Rub: Place the salmon fillets skin-side-down on the baking sheet and rub each fillet with the remaining olive oil, garlic, parsley, and thyme, and squeeze lemon juice over the fillets.
  3. Add Asparagus: Arrange the asparagus around the fillets. Toss around to coat with the oil, and season everything with salt and pepper.
  4. Roast the fish for 10 to 12 minutes or until cooked through.
  5. Remove and rest: Remove the baking sheet from the oven and let the fish rest for a few minutes.
  6. Serve: Garnish the baked sockeye with lemon slices and serve with the asparagus.

Recipe Tips

For the best baked salmon recipe in the world, check out these handy tips! They’ll help you nail this delicious salmon dish every time.

  • Dry the fish: Pat the salmon fillets dry with paper towels to help the herbs and garlic adhere better.
  • Salmon options: If you can’t find sockeye, make this recipe with regular salmon.
  • Skin-side down: Position the fish fillets skin-side-down on the baking sheet to prevent sticking.
  • Broil for a crisp top: Set your broiler to high during the last few minutes of cooking for a slightly browning finish on the salmon, similar to honey mustard salmon.
  • Use different vegetables: You can try this with other vegetables, such as broccoli, cauliflower, bell peppers, or cherry tomatoes.
  • Try salmon in foil: Prepare the sockeye salmon in the style of salmon en papillote for an easy twist that keeps the fish juicy and flavorful.
Roasted sockeye salmon fillets topped with lemon slices and asparagus spears on either side

What To Serve With This Recipe

Sockeye salmon fillets are incredibly versatile, making them perfect for pairing with a variety of sides. When I cook salmon, I love to serve it with a creamy garlic dill yogurt sauce for a tangy kick or mango salsa for a fresh twist. A crisp salad is always a great idea—my avocado lime ranch salad adds vibrant flavors to the meal.

For veggies, sockeye salmon pairs beautifully with my buttery roasted parsnips or this air fryer corn on the cob.

Storing and Reheating Leftovers

Leftovers can be stored in an airtight container in the fridge for up to 2 days or frozen for up to 2 months. Thaw in the refrigerator overnight.

Reheat the salmon slowly and gently in a skillet to avoid drying it out. You can also use cooled salmon leftovers in a chopped salmon salad.

More Quick Salmon Recipes

ENJOY!

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4.86 from 34 votes

Baked Sockeye Salmon

With our easy Sockeye Salmon recipe, you'll enjoy perfect flakiness and juicy salmon alongside tender roasted asparagus cooked in the same pan!
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 25 minutes
Servings: 4

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
  • cup lemon juice
  • 1 pound asparagus, woody ends trimmed off
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • lemon slices, for garnish
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Instructions 

  • Preheat the 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 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

  • Pat the sockeye salmon fillets dry with a paper towel before adding the herbs and garlic.
  • Cook the fillets skin side down.
  • To get a slight browning on top, set your broiler to HIGH in the last couple minutes of cooking and broil the salmon until slightly browned on top.
  • 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

Calories: 296kcal | Carbohydrates: 7g | Protein: 31g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 648mg | Potassium: 975mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1085IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 4mg

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.

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49 Comments

  1. Linda says:

    This recipe is very quick and tasty and only one pan to prepare. It’s presentation is pretty also.

    1. Katerina Petrovska says:

      Thank YOU! I am very glad you enjoyed it! ๐Ÿ™‚

  2. Cheryl Firestone says:

    First time making sockeye salmon. This kept it very moist and flavorful.

  3. Tish Bergen says:

    I’ve had this before am looking forward to this! Wish me luck! Thanks!
    Tish <3

    1. Katerina Petrovska says:

      I hope you enjoy it! Thank YOU! ๐Ÿ™‚

  4. Mildred says:

    Very easy and tasty meal.

  5. Judi Land says:

    Perfect easy and delicious recipe. I actually did not have any of the fresh herbs so I used the dried herbs and I only had broccoli but it was still wonderful. I am going to make this again following the recipe with fresh herbs and asparagus. I also added extra garlic because I love it and itโ€™s so good for you. I wanted to eat the entire piece of salmon but then I wouldnโ€™t have had anything to look forward to the next day so I was able to save a little bit of salmon and broccoli to have today. I love this recipe. Itโ€™s quick, easy, and delicious . I canโ€™t wait to make it again.

    1. Judi Land says:

      An addendum to my comment. I never really liked sockeye salmon before because the few times I made it, I thought Iโ€™ll never make it again. I definitely like it now with this recipe. It was the only wild caught fish at the grocery store so I bought it and then found the recipe and when I got home. I am so glad I did!

      1. Katerina Petrovska says:

        That’s great to hear! I’m very glad you enjoyed it! Thank YOU! ๐Ÿ™‚

    2. Katerina Petrovska says:

      That’s wonderful! I’m very happy you enjoyed it! Thank YOU! ๐Ÿ™‚

  6. Gladys Gonzalez says:

    Just wondering if bake at ยฐ400 or just preheat oven at this temp? What temp did you bake salmon at?

    1. Katerina Petrovska says:

      You don’t want to turn off the oven – keep it at 400หšF while the salmon is cooking. Turn off the oven when the salmon is cooked through.

  7. Alea says:

    Hi! Thank you for sharing! May I use dried herbs instead of fresh?

    1. Katerina Petrovska says:

      Hi!
      Sure! 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 fresh parsley, you can substitute with 2 teaspoons of dried parsley.

    2. Sara says:

      This was delicious, and my first time cooking sockeye no less. The asparagus came out perfectly as well. Thanks! Will be making this again, definitely.

      My only disappointment was that when my sated self went to enter my macros for the day โ€ฆ oops. The nutritional info given is way off. Couldnโ€™t figure what it was measuring. 3 grams protein? 96 calories?

  8. Marilyn says:

    If you love lemon, you will love this recipe! I used 1/4 cup instead of 1/3 cup lemon juice, and it was still quite zingy! The recipe is easy to construct and quite tasty.

    1. Katerina Petrovska says:

      I’m glad you enjoyed it! Thank YOU! ๐Ÿ™‚

  9. Luz Rivera says:

    Just so good. Everyone in the family loved it. Thanks. ๐Ÿ’œโค๐Ÿ’š

    1. Katerina Petrovska says:

      That’s great! I’m very glad you and your family enjoyed it! Thank YOU! ๐Ÿ™‚

  10. Donna Alagna says:

    This was tonightโ€™s dinner. I had to convince my husband ( who hates salmon) to try it! He lived it! Now wants to put it in our seafood dinner rotation! Winner, winner salmon dinner!!!โค๏ธThank you so much!!

    1. Katerina Petrovska says:

      That’s great!! I am very glad you enjoyed it! Thank YOU!! ๐Ÿ™‚