Dive into the rich, vibrant flavors of the Pacific Northwest with this sockeye salmon recipe. Perfect for a weeknight dinner or a special occasion, this dish is as nutritious as it is delicious. Let’s get cooking!
Why This Recipe Works
- The natural richness of sockeye salmon stands up to bold flavors, making it perfect for this recipe.
- Simple ingredients highlight the fish’s natural taste without overpowering it.
- Cooking at the right temperature ensures a moist, flaky texture every time.
- This recipe is versatile, allowing for various herbs and spices based on personal preference.
- It’s a quick cook, meaning dinner is on the table in no time.
Ingredients
- 1.5 lbs sockeye salmon fillet, skin-on
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1 tbsp fresh dill, chopped
- 1 lemon, sliced
Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef’s knife
- Measuring spoons
Instructions
Preheat and Prepare
Preheat your oven to 375°F and line a baking sheet with parchment paper. This ensures easy cleanup and prevents the salmon from sticking. While the oven heats, pat the salmon fillet dry with paper towels to ensure a crispy skin.
Season the Salmon
In a small bowl, mix together the olive oil, sea salt, black pepper, and minced garlic. Brush this mixture evenly over the top of the salmon fillet. Sprinkle the chopped dill over the top, then arrange the lemon slices on the salmon for a burst of citrus flavor.
Bake to Perfection
Place the salmon on the prepared baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork. The internal temperature should reach 145°F for perfect doneness.
Rest and Serve
Let the salmon rest for 5 minutes after baking. This allows the juices to redistribute, ensuring every bite is moist and flavorful. Serve with your favorite sides and enjoy!
Tips and Tricks
For an even crispier skin, you can start the salmon skin-side down in a hot skillet for 2-3 minutes before transferring it to the oven. If you’re not a fan of dill, try using thyme or rosemary for a different flavor profile. Always let your salmon come to room temperature for about 15 minutes before cooking to ensure even baking.
Recipe Variations
- Swap the dill for cilantro and add a sprinkle of chili powder for a Mexican twist.
- Use maple syrup and a touch of soy sauce for a sweet and savory glaze.
- Top with a mango salsa for a tropical flair.
- Replace the lemon with orange slices for a different citrus note.
- Add capers and olives for a Mediterranean version.
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely in the refrigerator overnight before cooking. This ensures even cooking and the best texture.
How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should be opaque and separate easily.
Can I grill the salmon instead of baking it?
Absolutely! Grilling adds a smoky flavor. Just make sure to oil the grill grates well and cook over medium heat for about the same amount of time.
Summary
This sockeye salmon recipe is a simple, flavorful way to enjoy one of the Pacific Northwest’s finest offerings. With minimal prep and cook time, it’s perfect for any night of the week.