Baked Sockeye Salmon

4.83 from 35 votes

With our easy Sockeye Salmon recipe, you'll enjoy perfect flakiness and juicy salmon alongside tender roasted asparagus cooked in the same pan!

Prep Time10

Cook Time12

Total Time25

Course: Dinner

Cuisine: American

Keyword: baked sockeye salmon, how to cook sockeye salmon, sockeye salmon recipe

Servings:

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 freshly ground black pepper
lemon slices for garnish

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.

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.