My easy Baked Sockeye Salmon recipe is perfect for a quick and easy dinner, or company meal. I brush it with a honey mustard glaze that compliments the natural flavor of the fish, then bake it in foil to keep the flesh moist.
But you better hurry, sockeye season doesn’t last long!
In June and July, there’s one protein I always gravitate towards: wild Sockeye Salmon. Maybe it’s the fact that it is only available for those two months out of the year that make it so special.
What is Sockeye Salmon?
Sockeye salmon, also known as red salmon or blueback salmon, is a species of salmon found in the Northern Pacific Ocean and rivers that flow into it.
They are well-known for their bright red bodies and green heads when spawning, and they are one of the most flavorful of the salmon species, often described as the most “salmon-like” in terms of flavor.
The meat is a vibrant red, and unlike other salmon varieties holds its color well even after cooking.
In terms of nutrition, sockeye salmon is an excellent source of high-quality protein, vitamins, and minerals. However, it’s most notable for its content of healthy omega-3 fatty acids.
Ingredients Needed
- Sockeye Salmon Filet – The star of the show.
- Brown Mustard – Adds a deep, tangy flavor to the honey glaze and balances the sweetness.
- Honey – Natural sweetener that caramelizes during baking, enhancing the flavors.
- Garlic – I always use freshly minced.
- Lemon Juice – Freshly squeezed.
- Smoked Paprika – This is optional, but I like the subtle smokiness.
- Salt – Always a must.
- Pepper
Easy Sockeye Salmon Recipe
I start by quickly mixing together the ingredients for the honey mustard sauce in a bowl.
Then, I place a large piece of foil on a baking sheet and spray with cooking spray, then lay the salmon filet in the middle of the foil.
Next, I brush on the honey mustard sauce.
I wrap the foil around the salmon to seal it. If the foil is not big enough, I use a second piece on top and fold over to seal the packet.
I bake the salmon in my oven, preheated to 350°F, for about 15 minutes. As the time can vary based on the thickness of the filet, I check the internal temperature with an instant read thermometer. If it has not reached 125°F, I bake it an additional 5 minutes uncovered. When the salmon is cooked, I like to broil it for a couple of minutes to caramelize the glaze.
Jason’s Tips
- Quality Matters: The key to a delicious salmon dish starts with the quality of the fish. Look for fresh sockeye salmon with a vibrant color and a fresh smell.
- Salmon Skin: I don’t remove the skin of the salmon for this recipe. The meat easily separates from it after cooking.
- Resting Time: After removing the salmon from the oven, I always let it rest for a few minutes to let the juices redistribute.
- Avoid Overcooking: Salmon, especially sockeye, can easily become dry if overcooked. Keep an eye on your fillet towards the end of the cooking time.
Serving Suggestions
This honey mustard Sockeye Salmon is very versatile, and can go with a variety of side dishes. Here are some of my favorite sides.
Starchy sides: Mashed Potatoes or Sweet Potatoes, Israeli Couscous, Bubble and Squeak, Sweet Potato Fries, Grits, Rice Casserole or Saffron Rice.
Vegetable sides: Roasted Asparagus or Broccoli, Grilled Zucchini, Creamed Spinach, Green Beans Almondine or Squash Casserole.
Salads: Caesar Salad, Tabbouleh, Greek Salad or Spanish Pipirrana.
Need more ideas? Check out our roundup of the best Sides for Salmon!
Whenever June rolls around, and through late-July, I always grab a slab or two of Sockeye Salmon. If you’ve never tried this salmon variety before, you’re in for a real treat!
Baked Sockeye Salmon, on our Gypsy Plate… enjoy!
Try these other great salmon recipes!
Baked Salmon with Mango Salsa
Maple Pecan Salmon
Finnish Salmon Soup
Smoked Salmon Flatbread
Salmon Patties
Firecracker Salmon
Salmon Rice Bowls
Salmon Pasta
Marry Me Salmon
Sockeye Salmon Recipe
My easy Baked Sockeye Salmon recipe is so easy and full of flavor, perfect for quick dinners but totally company worthy!
Ingredients
- 1 sockeye salmon filet (about 1.5 pounds)
- 4 Tbsp brown mustard
- 3 Tbsp honey
- 3 garlic cloves, finely chopped
- 1.5 Tbsp lemon juice
- ¾ tsp smoked paprika
- ¾ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 350°F.
- Mix together the ingredients for the honey mustard sauce (brown mustard, honey, garlic cloves, lemon juice, smoked paprika, salt, pepper) in a bowl.
- Place a large piece of foil on a baking sheet and spray with cooking spray. Lay the salmon filet in the middle of the foil, then brush on honey mustard sauce.
- Wrap the foil around the salmon to seal it. If the foil is not big enough, use a second piece on top and fold over to seal the packet.
- Bake the salmon preheated oven for 15 minutes. Check the internal temperature with an instant read thermometer. If it has not reached 145°F, bake an additional 5 minutes uncovered.
- When the salmon is almost completely cooked, broil for a couple of minutes to caramelize the glaze.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 329Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 104mgSodium 767mgCarbohydrates 15gFiber 1gSugar 13gProtein 46g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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