Baked Sockeye Salmon Recipe with Maple Garlic Butter
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Low Calorie
- Pescatarian
This is the best baked sockeye salmon recipe! One pan and 15 minutes. I can barely believe how easy this wild sockeye salmon recipe is. It has so much flavor and just a few simple ingredients. Truly the best way to enjoy sockeye salmon fillets!
The best way to cook sockeye salmon
If you’re a salmon lover looking for restaurant-quality seafood recipes, you’ve come to the right place. When it comes to easy salmon recipes, this baked sockeye salmon really takes the cake!
This easy recipe is perfect for a fancier weeknight meal, a dinner party, or even date night! Yes, it makes 4-6 servings, but the leftovers are great on a salad the next day!
I really like to make meals like this when I’m entertaining because it’s so simple, SO delicious, and there is minimal cleanup after. The last thing you want to do at a dinner party is be slaving away over the stove instead of enjoying time with your guests.
Did I mention that this healthy dinner is also a great option for meal prepping? Just portion it out after baking and you’ve got yourself lunch for days and dinner for busy weeknights! The leftovers really are great.
I like to flake the salmon and add it to a big salad with arugula, tomatoes, cucumber, avocado, pumpkin seeds, lemon juice, simple salt, and pepper. SO GOOD!! You could also make salmon tacos out of the leftovers. So many easy meals!
How to find the best salmon
As I recommend with all my seafood recipes, please consider choosing sustainably-sourced fish. Choosing sustainably-sourced salmon will ensure that future generations can also enjoy this wonderful seafood.
In addition to choosing sustainably-sourced fish, it is also preferable to choose wild-caught salmon as opposed to farmed salmon.
Wild salmon is always preferable to farmed salmon because it is higher in Omega-3 fatty acids and other nutrients, increasing its health benefits. Not to mention the questionable fish farming practices that can be involved with farm-raised salmon. Better to avoid all that and stick with wild fish.
When shopping in grocery stores, look for labels such as wild-caught or sustainably sourced. Subscription services like the Wild Alaskan Company also offer sustainably-sourced seafood delivered right to your door.
Different types of wild salmon
There are also different types of salmon to consider. This recipe specifically calls for sockeye salmon, also known as red salmon. But here is every variety of salmon you might want to know about:
- King salmon or chinook salmon, known for its rich flavor and vibrant color
- Coho salmon, known for its silver skin
- Pink salmon, one of the most common varieties
- Atlantic salmon, lighter in color and flavor
Salmon filets from the pacific northwest, such as wild Alaskan salmon, tend to have a deep red color and a more intense flavor. While most salmon varieties come from the Northern Pacific Ocean, only one comes from the Atlantic.
How to cook sockeye salmon
This recipe calls for oven baking the salmon, which is one of the easiest and healthiest cooking methods. Simply bake on a sheet pan for 8-10 minutes at 475 or until salmon is opaque and flaky. Wild salmon should be cooked to an internal temperature of 120 degrees F.
Alternatively, you could also cook your salmon in an air fryer. It takes about the same amount of time and is just as healthy. Just make sure you don’t dry it out!
How to make this sockeye salmon recipe
To make this quick dinner, you will need:
- 1 whole wild-caught salmon fillet
- 1/4 cup 56g grass-fed butter, ghee, avocado oil or olive oil
- 2.5 Tbsp maple syrup
- 8 large garlic cloves minced
- 1 1/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- 1 bunch asparagus
- Chopped flat-leaf parsley
First, remove salmon fillet from the refrigerator. You want it to sit at room temperature for about 15 minutes before cooking. You can use a paper towel to remove any excess moisture.
Meanwhile, preheat your oven to 475ºF and line a baking sheet with parchment paper (not tin foil!)
Next, place the salmon fillets in the center of the baking sheet and place asparagus around it. Then, melt the butter over low to medium heat in a small pot. (If you’re using oil, heat over medium-high heat until warm.)
Add the maple syrup, garlic, salt, pepper, and cayenne. Stir well for about 3-4 minutes and remove from heat.
Using a pastry brush, brush butter mixture over the top of the salmon (skin side) and the bottom side (flesh side). Then, brush butter over the asparagus. You’ll cook the salmon skin side down.
Drizzle any remaining butter mixture over the salmon or pour into a small bowl for serving.
Once the oven is preheated, place the baking sheet on the center rack and roast for 8-10 minutes or until salmon is opaque and flakes easily with a fork.
Garnish with chopped parsley and serve immediately. Store leftovers in an airtight container or portion out into meal prep containers with your favorite side dish for easy dinners all week!
Is baked sockeye salmon good for you?
This easy sockeye salmon recipe is such a great heart-healthy meal. This recipe is fairly low carb as is, but if you want to reduce carbs even more and make it keto-friendly, just replace the maple syrup with Lakanto maple flavored syrup!
It will have a slightly stronger maple flavor than the original recipe due to the stronger flavor of the Lakanto syrup. But I think the flavor works perfectly with the garlic and salmon.
Alternative ingredients for baked sockeye salmon
- You can also serve this salmon with lemon slices, lemon zest, or a squeeze of lemon for a bright citrus flavor
- Salmon goes with other fresh herbs such as thyme, oregano, tarragon, and fresh dill. Try an herb mixture for even more flavor!
- Red pepper flakes for an extra kick
- Season salmon with garlic powder if you don’t have fresh garlic on hand
You can also substitute salmon steak for filets if you prefer. Prepare as normal but cook until the thickest part reaches an internal temperature of 120 degrees. You can use an instant read thermometer to make sure!
Other great fish recipes to enjoy
- Honey garlic glazed salmon
- Baked swordfish with lemon garlic cream sauce
- Baja fish tacos with chipotle lime crema
- Salmon with teriyaki sauce
- Ginger glaze salmon
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Baked Sockeye Salmon Recipe with Maple Garlic Butter
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Low Calorie
- Pescatarian
Ingredients
- 1 whole wild-caught salmon fillet ~2 lbs/900g
- 1/4 cup 56g grass-fed butter, ghee, or avocado oil
- 2.5 Tbsp maple syrup see notes for keto
- 8 large cloves garlic minced
- 1 1/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- 1 bunch asparagus ~14oz/400g
- Chopped flat-leaf parsley for garnish
Instructions
- Remove salmon fillet from refrigerator. You want it to sit at room temperature for about 15 minutes before cooking.
- Preheat oven to 475ºF/250ºC.
- Line a baking sheet with parchment paper.
- Place salmon fillet in the center of the baking sheet and place asparagus around it.
- Melt butter over medium-low heat in a small pot. Add maple syrup, garlic, salt, pepper, and cayenne. Stir well and remove from heat.
- Using a pastry brush, brush butter mixture over both sides of the salmon (skin side and flesh side) and over the asparagus. The fish will be cooked skin side down. Drizzle any remaining butter mixture over the salmon.
- Once the oven is preheated, place the baking sheet on the center rack and roast for 8-10 minutes or until salmon is opaque and flakes easily with a fork. If you have a fillet smaller or larger than 2lbs then you will need to adjust the cooking time. The fillet I used for these pictures was 1.86lb and was done right at 8 minutes.
- Garnish with chopped parsley and serve immediately.
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Seriously impressed with how easy this was. And super yummy! Pretty sure I’m going to end up making this weekly.
A go-to weeknight recipe for our family! Love it.
Yay! So glad you love it!
Love this recipe! We use it quite often. I double the carrots and celery and add minced onion flakes to it and use Uncle Ben’s Wild Rice. After a couple hours check it to see if it needs a little bit more water added.
Hi, Hannah! So glad you love the recipe! I love those additions! YUM!!