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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.
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 about 20 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 fillet.
- 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.
- Fresh 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 cook sockeye salmon to perfection. Whether you’re new to preparing sockeye salmon dishes or looking to refine your technique, these instructions will help you achieve a flavorful and very satisfying meal.
- Prep: Preheat the oven to 400˚F and 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, garlic, parsley, and thyme, and squeeze lemon juice over the fillets.
- Add Asparagus: Arrange the asparagus around the fillets. Toss around to coat with the oil, and season everything with salt and pepper.
- Roast the fish for 10 to 12 minutes or until cooked through.
- Remove and rest: Remove the baking sheet from the oven and let the fish rest for a few minutes.
- Serve: Garnish 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.
- 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.
- Use Different Vegetables: You can try this with other vegetables like broccoli, cauliflower, bell peppers, or cherry tomatoes.
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
- Oven Baked Salmon with Lemon Butter Sauce
- Salmon Patties
- Slow Cooker Salmon with Creamy Lemon Sauce
- Garlic Butter Baked Salmon
- Maple Teriyaki Salmon
ENJOY!
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Baked Sockeye Salmon
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
- ⅓ cup lemon juice
- 1 pound asparagus, woody ends trimmed off
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- lemon slices, for garnish
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
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.
Easy and delicious.