Name: Baked Sockeye Salmon
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
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; 3/4 tsp smoked paprika; 3/4 tsp salt; 1/4 tsp pepper

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This easy Baked Sockeye Salmon recipe is perfect for a quick and easy dinner, or company meal!

It’s brushed with a honey mustard glaze that perfectly compliments the natural flavor of the fish, then baked in foil to keep the flesh moist, and for easy cleanup.

But you better hurry, sockeye season doesn’t last long!

This easy Baked Sockeye Salmon recipe is so easy and full of flavor, perfect for quick dinners but totally company worthy!

In June and July, there’s one protein we 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 considered 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.

Why You’ll LOVE this Baked Sockeye Salmon

Quick and Easy: It only takes around 20 minutes in the oven, making it a perfect choice for a fast weeknight meal.
Flavorful Glaze: The honey mustard glaze caramelizes as the salmon bakes, providing a savory, sweet, and tangy taste that’s irresistible.
Nutritious: Sockeye salmon is packed with Omega-3 fatty acids and high-quality protein.
Versatile: This recipe is easy to adapt. Feel free to add your favorite herbs and spices to the glaze or garnish.
Minimal Clean-up: By wrapping the salmon in foil before baking, you’re saving yourself from a big cleaning job afterward.
Perfect for Entertaining: The presentation of the glazed salmon straight from the oven is sure to impress your guests, making it ideal for dinner parties.
Leftovers are Great: If you have any leftovers, they make fantastic additions to salads, pastas, or can be enjoyed on their own the next day.
Works for Different Diets: This recipe is gluten-free, dairy-free, and can be made paleo or keto-friendly by adjusting the type of mustard and honey used.

Ingredients

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 – Infuses the salmon with a robust and aromatic flavor.
Lemon Juice – Brightens the dish and complements the richness of the salmon.
Smoked Paprika – Provides a subtle smokiness, adding complexity to the overall taste.
Salt – Always a must.
Pepper

Easy Sockeye Salmon Recipe

This baked Sockeye Salmon is about as easy as it gets.

Start by quickly mixing together the ingredients for the honey mustard sauce in a bowl.

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.

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 in an oven preheated to 350°F 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 cooked, broil for a couple of minutes to caramelize the glaze.

Recipe Tips and Notes

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: It is not necessary to remove the skin of the salmon for this recipe. The meat easily separates from it after cooking.
Checking Doneness: Salmon is done when it flakes easily with a fork. The FDA recommends cooking salmon to an internal temperature of 145 degrees F.
Resting Time: After removing the salmon from the oven, let it rest for a few minutes to let the juices redistribute.
Adjust to Taste: Feel free to adjust the quantities of mustard and honey in the glaze to suit your taste. If you prefer a sweeter glaze, add more honey. If you like it tangier, add more mustard.
Avoid Overcooking: Salmon, especially sockeye, can easily become dry if overcooked. Keep an eye on your fillet towards the end of the cooking time.

What to Serve with Sockeye Salmon

This honey mustard Sockeye Salmon is very versatile, and can go with a variety of side dishes. Here are some of our favorite sides.

Starchy sides: Mashed Potatoes or Sweet Potatoes, Israeli Couscous, Steak Fries, 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, Wedge Salad, Greek Salad or Spanish Pipirrana.

Leftovers and Storage

Leftover Sockeye Salmon can be refrigerated in an airtight container for up to 3 days.

To freeze, let cool completely, then place in a freezer safe zip top bag. Squeeze out as much air as possible before sealing to avoid freezer burn.

Thaw overnight in the fridge, then reheat in the microwave.

Whenever June rolls around, and through late-July, grab a slab or two of Sockeye Salmon. If you’ve never tried this salmon variety before, you’re in for a real treat!