Ingredients
1.25–1.5 lb wild sockeye salmon fillet, skin-on, pin bones removed
2 tbsp olive oil
3 tbsp unsalted butter, melted
3–4 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
1 lemon – zest and 1 tbsp juice, plus extra slices for garnish
1 tbsp fresh dill or parsley, chopped
(Optional) 1 tsp smoked paprika or garlic/onion powder blend for spice variation
Instructions
Oven-Baked Method
Preheat the oven to 375°F (190°C) and line a tray with foil or parchment for easy cleanup.
Pat the salmon dry with paper towels — moisture on the surface can cause steaming instead of browning.
Mix the sauce: Combine olive oil, melted butter, minced garlic, lemon zest, and juice in a bowl. Brush the mixture generously over the salmon fillet.
Season with salt, pepper, and optional paprika.
Bake for 10–12 minutes for medium‑rare (internal temp 120–125°F) or 14 minutes for well‑done.
Rest for 2–3 minutes before slicing; garnish with fresh dill and lemon slices.
Notes
Doneness guidance: Ultimate Sockeye Salmon
- For wild sockeye’s lean texture, many pros prefer 120–125°F for moist, flaky, medium-rare; USDA guidance is 145°F for safety, which yields firmer fish—choose based on preference and risk tolerance.
Time cues: A 1–1.5 lb fillet typically cooks in 10–12 minutes at 375–400°F in the oven; pan or grill is often 6–8 minutes total depending on thickness.
Moisture keys: Start with room-temp fish, pat dry, avoid overcooking, and rest briefly after heat for carryover cooking and juicier texture.
Flavor swaps: Try herbs (dill, parsley), spice rubs (paprika, garlic/onion powder), or add asparagus or veggies to the pan for a sheet-pan meal.
- Prep Time: 10 minutes
- Cook Time: 8–12 minutes (method-dependent)
- Category: Dinner, Seafood
- Method: Oven-Baked, Pan-Seared, or Grilled
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~330–380 (depends on fillet size and butter/oil)
- Sugar: ~0–1g
- Sodium: depends on salt used
- Fat: ~20–24g
- Saturated Fat: ~7–9g
- Unsaturated Fat: remainder
- Trans Fat: 0g
- Carbohydrates: ~1–3g
- Fiber: 0g
- Protein: ~30–34g
- Cholesterol: ~80–100mg