Baked Sockeye Salmon Recipe with Maple Garlic Butter
Gluten-Free
Dairy-Free
Paleo
Low Carb
Keto
Low Calorie
Pescatarian
This easy baked sockeye salmon recipe is the perfect way to cook a whole salmon fillet quickly and with very little effort. It's tender, flavorful, and perfect every time!
Prep Time: 5 minutesmins
Cook Time: 10 minutesmins
Total Time: 15 minutesmins
Servings: 4-6 servings
Ingredients
1whole wild-caught salmon fillet~2 lbs/900g
1/4cup56g grass-fed butter, ghee, or avocado oil
2.5Tbspmaple syrupsee notes for keto
8large cloves garlicminced
1 1/4tspsea salt
1/2tspfreshly ground black pepper
1/8tspcayenne pepper
1bunch 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.