A quick and easy way to cook sockeye salmon in a cast iron pan with a mix of smoky spices. For a tasty dinner, this recipe for wild Alaskan salmon is simple to make and goes well with many different types of sides.
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You all know how much we love salmon at my house. We eat it at least once a week. Salmon is my 13 year olds favorite food and this is her recipe. My girls are getting to the age where they want to cook more and more, which I love. I told my daughter anytime she wants to cook salmon I am all for it. Especially when it is Copper River wild Sockeye salmon. There is no better salmon than wild Alaskan salmon. They sent me two beautiful fillets from a fish that was caught the day before it got to my house. Couldn’t be more fresh!
My daughter made up a spice blend and pan seared the salmon one night for dinner. Served with Israeli couscous with herbs and some kind of vegetable. I made the sides; I don’t remember what we had the first time she made it. This time a simple arugula salad.
Just look at that gorgeous wild Copper River Sockeye salmon!! Its just stunning and so delicious. Wild Alaskan salmon is the best salmon.
Sockeye salmon, also known as red salmon, is a delicious and healthy fish that is rich in omega-3 fatty acids and protein. Native to the northern Pacific Ocean, sockeye salmon get their name from their bright red coloring and are prized for their rich, fatty texture and robust flavor.
Cooking sockeye salmon may seem intimidating, but it’s actually quite simple with a few easy techniques. In this comprehensive guide, you’ll learn everything you need to know to cook sockeye salmon fillets, whole sides of salmon, and more with various quick and foolproof methods.
Oven Baked Sockeye Salmon
One of the easiest and most popular ways to cook sockeye salmon is to bake it in the oven. This hands-off cooking method yields flaky, tender salmon in under 30 minutes.
To bake sockeye salmon fillets to perfection:
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Preheat oven to 375°F
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Pat dry fresh or thawed sockeye salmon fillets and brush both sides with olive oil Season with salt, pepper, and any other spices you desire
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Place fillets skin-side down on a foil-lined baking sheet. Top with lemon slices or herbs.
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Bake for 8-12 minutes per 1-inch thickness of fish Salmon should flake easily and register 125°F internally when done.
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Broil for 1-2 minutes at the end for crispy skin.
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Let rest 5 minutes before serving.
Baking salmon in individual foil packets is another great option, as it locks in moisture and infuses flavor. Simply wrap seasoned fillets in foil packets with pats of butter, sliced lemons, and fresh herbs before baking.
Pan Searing Sockeye Salmon
Pan searing is a quick and easy stovetop method for cooking salmon with crisp, golden crust.
To pan sear sockeye salmon fillets perfectly:
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Pat fillets dry thoroughly. Brush both sides with oil and season.
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Heat a stainless steel or cast iron skillet over medium-high heat until very hot.
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Add just enough oil to coat the pan. Carefully lay fillets in the pan skin-side down. Press down gently with spatula.
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Cook for 4 minutes until golden brown. Carefully flip and cook 3 minutes on other side.
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Baste salmon with butter as it cooks for extra richness.
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Salmon is done when it registers 125°F internally and flakes easily.
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Let rest for 5 minutes before serving.
Be sure pan and oil are very hot before adding fish. This will help create a nice sear while keeping fish moist. Use a spatula to gently press fillets down, preventing curling.
Grilling Sockeye Salmon
During summer, grilling sockeye salmon is a fantastic option, adding delicious charred flavor. While fillets can be grilled, whole sides of salmon work great for feeding a crowd.
For grilling sockeye salmon fillets or whole sides:
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Oil the grill grates and preheat grill to medium-high heat.
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Brush fish all over with oil or melted butter and season as desired.
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For fillets, place skin-side down diagonally across grates. Grill 4 minutes per side.
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For whole salmon, place on oiled plank skin-side down. Grill 12-15 minutes per inch of thickness, turning halfway.
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Cook until salmon is opaque and flakes easily, registering 125°F internally.
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Let rest 5 minutes before serving.
Use a digital probe thermometer to accurately check doneness, as salmon continues cooking slightly off heat. Move to a cooler part of grill if flare-ups occur.
Poaching Sockeye Salmon
Poaching gently cooks delicate salmon in simmering liquid, keeping it tender and moist. It’s a healthy cooking method using little added fat.
To poach sockeye salmon perfectly:
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Pat fillets dry and season lightly with salt and pepper.
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In a shallow skillet, combine 4 cups water, 1 cup white wine, lemon slices, peppercorns, and any herbs or spices.
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Bring to a gentle simmer. Carefully add fillets skin-side down.
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Poach 8-12 minutes depending on thickness, until fish is opaque and flakes easily.
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Gently transfer salmon to plates. Spoon poaching liquid over the top.
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Serve salmon warm or chilled, garnished with chopped herbs.
Poaching liquid can be strained and reused once for more flavor. Aim to keep liquid just below a simmer, adjusting heat as needed.
How to Cook a Whole Sockeye Salmon
Cooking a whole side of sockeye salmon makes for an impressive entrée to feed a crowd at your next dinner party. Though it may look intimidating, roasting a whole salmon is easier than you think.
To roast a whole sockeye salmon in the oven:
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Thaw frozen salmon in fridge 1-2 days if using frozen. Pat outer skin dry.
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Preheat oven to 375°F. Line rimmed baking sheet with parchment paper.
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Rub salmon all over with olive oil and season generously with salt and pepper. Stuff cavity with lemon and herb slices.
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Place salmon skin-side down on prepared baking sheet.
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Roast for 12-15 minutes per inch of thickness, until salmon is opaque and flakes easily.
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Let rest 10 minutes before carefully transferring to a platter.
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Serve salmon whole at the table for a dramatic presentation.
Cooking time will vary greatly depending on salmon’s size and thickness. Use an instant-read thermometer to check for 125°F in thickest part.
Helpful Tips for Cooking Sockeye Salmon
Follow these tips for foolproof, delicious sockeye salmon every time:
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For moist, tender salmon, slightly undercook and allow carryover cooking during resting time.
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Use a digital food thermometer to check doneness, not appearance alone. 125°F is ideal for medium-rare.
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Add fresh herbs, citrus, butter or oils to boost flavor. Salmon takes well to most seasonings.
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Let salmon rest after cooking, about 5-10 minutes. This allows juices to redistribute.
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For crispy, flavorful skin, cook fillets skin-side down. Finish under broiler if desired.
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Handle fish gently, as delicate salmon can flake apart if overhandled. Use wide spatulas.
With these simple methods and helpful tips, you can master cooking moist, flaky, and delicious sockeye salmon for any occasion. Experiment with creative flavor combinations and sides for tasty, foolproof salmon dinners.
How to pan sear salmon:
- It’s best to get your pan hot before you start searing. I use a cast iron pan, but you could use any other type of pan. You want to cook salmon in a hot pan. I go with medium-high heat.
- Use an oil that can handle high heat. If you’d like, you can mix oil and butter or even Ghee. Sometimes I’ll use ghee instead of butter when I make this. When you put the salmon fillets in the pan, add the butter. This will make the fish taste rich.
- Start by cooking the salmon skin side up for two minutes, then flip it over. Flip with a thin spatula.
- Put lemon slices all over the pan to make it a little more sour.
What kind of salmon is best to eat?
- I believe that the best salmon to eat is wild Alaskan salmon. It is healthiest, sustainable, and tastes the best. I don’t like farmed salmon at all for a number of reasons, but depending on where you live, it may be the only fish you can find.
- Salmon that is raised on farms often has color added to it, and that’s not what I want to eat. I really like wild Sockeye, Coho, and King salmon from Alaska.
SOCKEYE SALMON Bake in 10 minutes – How to BAKE PERFECT SALMON
FAQ
How to make sockeye salmon not dry?
Should you rinse sockeye salmon before cooking?
What temperature do you cook sockeye salmon at?
How to cook sockeye salmon?
Cook the sockeye salmon: Transfer the wrapped salmon to the oven and roast it for 10 minutes, untouched. After 10 minutes, carefully open the foil covering to check for doneness. Insert a digital thermometer into the thickest part of the fish. Your fish is ready to serve if the thermometer reaches 125 degrees F.
What are the benefits of smoked salmon over raw salmon?
It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.
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 is sockeye salmon?
Sockeye salmon is a variety of salmon called red salmon, which is wild caught in and near Alaska and the Pacific Northwest. Sockeye is smaller than other varieties of salmon and the fillets are thinner. It has a robust, rich flavor that is bold and “salmon-forward.” It goes over well with salmon lovers, but its flavor can also please the fish-wary.