Sockeye salmon, with its deep red flesh and rich, fatty flavor, is one of the most popular and delicious types of salmon. When cooked properly, sockeye salmon is moist, flaky and bursting with flavor. However, due to its leanness, it can easily be overcooked and dry if cooked just a few minutes too long. So how long should you cook sockeye salmon to achieve perfect doneness?
Oven Baking Method
One of the most common and easiest cooking methods for sockeye salmon is oven baking. When baking sockeye fillets in the oven, the general rule of thumb is to bake at 375°F for 10 minutes per inch of thickness.
For example for a 1-inch thick salmon fillet, bake for 10 minutes. For a 1 1⁄2-inch thick fillet bake for 15 minutes.
Here are some more oven baking guidelines for sockeye salmon
- Preheat oven to 375°F
- Line a baking sheet with parchment paper or foil
- Brush salmon fillet lightly with oil on both sides and season as desired
- Place fillet skin-side down on prepared baking sheet
- Bake for 10 minutes per inch of thickness
- Check for doneness at the minimum cook time by inserting a knife to check opacity and flakiness
- Salmon should reach an internal temperature of 125°F for medium-rare doneness
The oven baking method is ideal for achieving a lightly browned exterior while keeping the interior moist and tender. Be sure not to overbake, as the salmon will continue cooking slightly once removed from the oven.
Pan Searing
A quick and easy way to cook sockeye salmon fillets is to sear them in a pan on the stove.
To pan sear:
- Pat salmon fillet dry and brush both sides with oil
- Season fillet as desired
- Heat oil in a skillet over medium-high heat
- Place fillet in skillet skin-side up and cook for 4 minutes
- Flip fillet and cook for another 3-4 minutes
- Salmon is done when it flakes easily and reaches 125°F internal temperature
Pan searing gives you more control to monitor doneness closely. Cook times will vary based on thickness. Thinner fillets may take only 2-3 minutes per side.
Grilling
During summer, grilling sockeye salmon is a fantastic option. The hot grill sears the exterior while leaving the interior tender and juicy.
For grilling sockeye salmon:
- Oil grill grates and preheat grill to medium-high heat
- Brush fillets with oil and season as desired
- Place fillets skin-side up on hot grill
- Grill for 4 minutes per 1-inch thickness
- Flip and grill for another 4 minutes, until salmon reaches 125°F internal temperature
Grilling thin fillets or salmon steaks may take as little as 2-3 minutes per side. Monitor closely to prevent overcooking.
Poaching
Poaching is a gentle moist-heat cooking method perfect for delicate salmon.
To poach sockeye salmon:
- Place fish in a shallow poaching pan and add garlic, herbs, wine or broth
- Heat poaching liquid to a bare simmer
- Cook salmon fillets for 7-10 minutes, until opaque and flaky
- Thicker fillets may need up to 15 minutes
Poaching produces incredibly moist, silky salmon fillets infused with flavor from the poaching liquid.
Sous Vide
The sous vide cooking method is ideal for cooking salmon perfectly edge-to-edge without drying it out.
To sous vide sockeye salmon:
- Season fillets as desired and seal in a sous vide bag
- Cook at 115°F for 30-45 minutes for medium-rare doneness
- Quickly sear fillets after cooking to crisp the exterior
Sous vide salmon turns out moist, velvety and melt-in-your-mouth tender every time.
Doneness Tests
Checking for doneness is crucial when cooking salmon to prevent overcooking. Here are a few ways to test if your sockeye salmon is cooked properly:
- Use an instant-read thermometer – Salmon is perfectly cooked at an internal temp of 125°F
- Flake test – Use a fork to gently flake the salmon. It should separate into moist, opaque flakes when done.
- Opaque color – Salmon changes from translucent to opaque as it cooks. The center should be barely opaque when cooked to medium-rare.
Cook Times for Common Cuts
- Salmon fillets, 3⁄4 to 1-inch thick – Bake at 375°F for 8-10 minutes
- Salmon fillets, 11⁄2 inches thick – Bake at 375°F for 15 minutes
- Salmon steaks, 1-inch thick – Pan sear for 4 minutes per side
- Whole salmon side, 2-3 lbs – Grill over medium heat for 25-30 minutes
These cook times are based on the most common sockeye salmon cuts. Always rely on doneness tests like thermometer readings rather than cook times alone.
Salmon Cooking Mistakes to Avoid
It can be disheartening when salmon turns out dry and overcooked. Here are some common mistakes to avoid:
- Overbaking – Sockeye salmon overbakes quickly. Closely monitor oven-baked fillets and don’t cook longer than 10 minutes per inch.
- High heat – Excessive heat from grilling or searing dries out the salmon. Use medium-high heat only.
- Not testing for doneness – Without periodically checking doneness, it’s easy to overcook salmon. Always use a thermometer or do a flake test.
- Not allowing it to rest – Salmon continues to cook after removed from heat. Let it rest for 5 minutes before serving.
Tips for Moist, Flavorful Sockeye Salmon
- Always thaw frozen salmon in the fridge overnight rather than microwaving
- Brine salmon for 30 minutes before cooking for additional moisture
- Cook to no more than medium or 125°F internal temperature
- Add fresh herbs, citrus, spices, or glazes for flavor
- Serve salmon with a drizzle of olive oil, lemon, or sauce
Properly cooked sockeye salmon is one of the most delicious types of fish you can enjoy. Mastering the ideal cooking times and methods allows you to serve incredibly moist, tender and flavorful salmon every time. Follow these tips for sockeye salmon cooked to perfection.
WILD CAUGHT SALMON IS THE HOME COOK’S SECRET WEAPON:
a friend to all flavors, tender but sturdy, ready in minutes. You can cook salmon in a pan for one person or a whole fish on the grill for a big group. These steps, videos, and tips will help you get good at cooking salmon. Bristol Bay is home to the world’s largest population of wild, sustainable sockeye salmon. The fishermen who made this guide are from Bristol Bay. We got together with some of our favorite fish friends to show you how to quickly, easily, and wild cook salmon.
How to Cook Salmon
Learn how to cook salmon with these 5 foolproof techniques, plus helpful tips from salmon experts.
- Preheat oven to 375 F.
- Line a baking dish with foil. Cover both sides of the salmon with cooking oil and season as you like.
- Put salmon in a baking dish with the skin side down. Bake for 10 to 15 minutes, or until done.
- Remove from oven and serve immediately.
- How to Roast Salmon: Author and chef Maya Wilson’s book “Alaska from Scratch” makes it easy to roast or bake salmon.
- HOW TO SLOW ROAST SALMON: Barton Seaver, a chef who has won awards, shows you a simple way to bake salmon. The secret is low and slow.
- HOW TO BAKE SALMON AT HIGH HEAT: This easy method from cookbook author and chef Kim Sunée makes salmon quick and tasty.
- Here’s how to make a salmon brunch spread. This plate of snacks is great for parties, a date, or Sunday brunch with friends.
- Coat salmon on both sides with cooking oil.
- Put the pan over medium-high heat and add enough cooking oil to cover the bottom.
- Put the salmon in the pan skin-side up and cook for about 4 minutes, until it turns brown.
- The salmon should be cooked for another three minutes or until it’s done.
- Adam Ragusea, a YouTube chef, shows you how to pan-sear wild Alaskan sockeye salmon in a simple way. Pan seared salmon is quick, healthy, and delicious! .
- Season salmon on both sides with salt and pepper.
- A straight-sided pan should be filled one-third of the way to the top with poaching liquid. Over medium-high heat, bring the pan to a simmer.
- Carefully place the salmon in the pan. Cover the salmon, turn down the heat, and let it cook slowly for 7 to 9 minutes.
- HOW TO POACH SALMON Alaskans know how to cook salmon. Susie Jenkins-Brito and Apay’uq Moore, both from Bristol Bay, talk about how to catch salmon.
- COOK SALMON IN PARCHMENT PAPER: Alaskan chef Kaylah Thomas shares a tasty recipe for cooking salmon in parchment paper in the oven.
- Preheat grill to very hot.
- Dry the salmon off and coat both sides with oil. Season salmon with your favorite herbs and spices, or just salt and pepper.
- Place salmon, skin-side down. Cook for 5-6 minutes, and flip. Cook 2-7 more minutes or until done.
- Click on the link to learn how to grill salmon quickly and easily. The steps come from Chef Kevin Benner, who used to work at Aqua by El Gaucho.
- Fill half of the pot with water until the steamer basket fits snugly on top of it. Bring water to a boil.
- Put salmon in a steamer basket that has been lined with parchment paper. Add your favorite herbs and spices to the salmon after you salt and pepper it.
- Put the lid on top of the pot of boiling water and cover it. Steam salmon for 7-10 minutes or until done.
- HOW TO STEAM SALMON: Chef and restaurant owner Tom Douglas shows us how easy and tasty it can be to steam salmon.
- SEARED SALMON WITH GINGER AND SIZZLING SESAME OIL: Chef Kim Sunée steams sockeye salmon for a quick, healthy dish that really rocks.
SOCKEYE SALMON Bake in 10 minutes – How to BAKE PERFECT SALMON
FAQ
What temperature to cook sockeye salmon at?
How long should you cook salmon for?
How do you not overcook sockeye salmon?
How long does it take to cook sockeye salmon?
Cooking sockeye salmon is a cinch with these foolproof instructions. In just fifteen minutes, you’ll have a filling and flavorful spread that will astound foodies and families alike. Whisk the oil mixture: In a small bowl, whisk the olive oil, lemon zest, lemon juice, salt, and pepper until thoroughly mixed.
What are the benefits of eating cooked salmon for dinner daily?
The daily consumption of salmon can provide proteins of high biological value, healthy fats, phosphorus, potassium, iodine, selenium, and vitamins of groups B, E, and D.
Can you cook sockeye salmon in the oven?
Slightly undercook it: When baking sockeye salmon in the oven, it’s important to slightly undercook your fish and let it rest for a few minutes before serving. The fillets will continue to cook even while resting, giving them time to reabsorb their juices and keep them from becoming dry.
How long to cook sockeye fillet?
After 5 minutes have passed, start checkiung doneness every minute using an instant-read thermometer. Sous Vide: This cooking method produces perfectly moist sockeye. After vaccum sealing the fillet, place in a 120°F (49°C) water bath to cook for about 45 minutes or one hour for thick fillets.
What temperature should sockeye salmon be cooked at?
Keep in mind that salmon cooks so quickly. According to the folks over at America’s Test Kitchen, the ideal internal temperature for perfectly grilled sockeye salmon is 120-125 degrees F. Marinade: Because this wild Alaskan salmon recipe packs so many robust, natural flavors, there’s no need to marinate your fish beforehand.
How do you cook sockeye salmon on a grill?
Fill a bowl with oil, and dip a wad of paper towel inside. Use this oiled towel to coat the grates generously. Grill the salmon: Place the sockeye salmon on the grill, skin side down. Cook the fish uncovered for three minutes or until it releases easily from the grates when lifted with a spatula.