Lemon Garlic Sockeye Salmon Recipe - Easy Oven Baked Salmon! (2024)

FAQs

What temperature do you cook sockeye salmon at? ›

As a general rule, when cooking sockeye in the oven, set the temp to 375° and give it 10 minutes for every inch of thickness. The Salmon Sisters also encourage sautéing wild sockeye fillets in butter, or cooking whole sides of salmon on the grill to feed a crowd.

For a moister, tenderer fish, go with 350°F. For a quicker cook and a bit of crispiness on the outside, 400°F could be better.

Baked salmon is best when cooked at 425°F in the oven.

Even thicker fillets don't take long. We recommend baking the salmon uncovered. Simply rub the fillets with a little oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven.

Slow-roasting is the most foolproof method. Cooking salmon with gentle heat, either in a low oven (225°F to 250°F) or in the slow cooker, results in succulent fillets each and every time.

With the preparation our of the way, let's explore the different ways to cook sockeye: Baked: My preferred cooking method. Preheat your oven to 375°F and line a baking sheet with parchment paper or foil. Place the fish skin-side down and bake for 8-10 minutes.

To check the color of the salmon, you can use a fork to gently pull apart the flesh in the thickest part of the fillet or steak. The flesh should be opaque, flaky, and moist. If it is still translucent, it needs more time to cook. If it is dry or appears white, it may be overcooked.

It is a good idea to let salmon sit out for 15 to 20 minutes before cooking so that it can warm to room temperature. Do not let it sit out for too long. You want it to reach room temperature right before cooking.

The foil locks in moisture and ensures that your beautiful piece of salmon turns out flakey, moist, and tender every single time. You don't need to have ever cooked a piece of fish in your life to make this recipe with success. Foil acts as a flavor incubator.

Do you bake fish covered or uncovered? Breaded and coated fish usually is cooked without being covered, but fillets and whole fish are covered for tender results.

The white stuff that oozes out of salmon is called albumin, a type of protein in the fish (other foods with albumin include eggs, beef and milk). You can't see albumin when the fish is raw—it only appears when the salmon is exposed to heat. As salmon cooks, the albumin turns from its liquid state into a semi-solid one.

Should you rinse sockeye salmon before cooking? ›

The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry.

Texture: Fresh salmon has a firm texture, and the flesh should spring back when pressed. If the texture is mushy or slimy, the salmon is bad.

At 400°F (C), a piece of salmon takes about 10-15 minutes to bake, or until the temperature reaches 135 degrees at its thickest, most internal part. At 425°F (215°C), you'll want to aim for four to six minutes per half-inch of thickness for the most tender, buttery fillets possible.

Salmon Temperature – 125°F

Salmon – like all fish – has almost no collagen, which means it will start to lose moisture more quickly than beef. While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet, many chefs find that it's best enjoyed when cooked to medium – 125°F.

For those seeking the best wild salmon experience, aiming for an internal temperature of 125 degrees F strikes the perfect balance between moist, flaky texture and rich flavor. This temperature ensures that your wild salmon is cooked just right — neither too raw nor overdone.