What temperature should I cook sockeye salmon to?

I prefer the salmon cooked to an internal temperature of 125℉, as measured by an instant-read thermometer or meat thermometer. Sockeye is very lean and tastes best at a lower temperature than Atlantic salmon.

Is it better to cook sockeye salmon in foil or not?

Sockeye salmon is a lean fish, so cooking it in foil at a lower temperature keeps the salmon moist and tender. It also makes clean-up a breeze! Pan-searing sockeye salmon as you would other types of salmon is also possible. But extra care should be shown to avoid over-cooking the fish.

How do you cook sockeye salmon?

Like Atlantic salmon, sockeye salmon or wild-caught salmon is versatile and can be cooked in many ways. Honey Lemon Butter Seared Sockeye is one of my personal favorites! Whether you pan-sear the salmon, bake it in foil or grill it outdoors, sockeye salmon brings a robust flavor to the party.

What goes with sockeye salmon?

Duchess Potato Casserole , Garlic Lemon Green Beans , Brussels Sprouts Gratin (Low-Carb and Gluten-Free!) or French Au Gratin Potatoes are some of my favorite veggies and potato sides with salmon.

Is sockeye salmon as good as regular Atlantic salmon?

Both sockeye and Atlantic salmon have their unique flavors. Sockeye salmon is known for its vibrant reddish color and robust, rich flavor due to its natural diet. Atlantic salmon is milder in taste and usually more widely available. Personal preference will dictate which is considered "better," but both are delicious options.

How to store leftover sockeye salmon?

Store leftover salmon in an airtight container for up to 2 days. Serve leftover sockeye salmon flaked cold over salads or in Old Fashioned Salmon Patties .

Butter Herb Sockeye Salmon in Foil

Ingredients

Units Scale

1.25 pound side of sockeye salmon

4 tablespoons butter, softened

2 tablespoons extra virgin olive oil

3 cloves garlic, grated

1 sprig fresh rosemary, roughly chopped

3 sprigs fresh thyme leaves

2 teaspoons coarse kosher salt

1/4 teaspoon ground black pepper

1 lemon, sliced thin

Horseradish Cream Sauce:

1/2 cup sour cream

2 tablespoons prepared horseradish

1 tablespoon Dijon mustard

1 teaspoon red wine vinegar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

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Instructions

To begin, preheat oven to 275℉. Prepare rimmed baking pan with a large piece of foil. Lay thin slices of lemon down the center of the foil.
Next, prepare your compound butter. Combine softened butter and olive oil with grated garlic, rosemary, thyme, salt and pepper. Mix well.
Dry salmon well on both sides, then season the skin side with salt and black pepper. Place salmon over the lemon slices on the foil covered pan. Spread the compound butter over the salmon. Use a second sheet of foil to form a pouch and roll the sides, creating an airtight packet. Move the baking sheet into the preheated oven and bake for 25 minutes, or until the fish reaches about 125℉. (Remove from oven and gently unroll the top layer of foil, then return the salmon to the oven and broil for 3-4 minutes.)
While the salmon is baking, prepare your horseradish cream sauce. Combine sour cream, horseradish, Dijon, red wine vinegar, salt and pepper in a small dish. Stir well to combine. Taste and adjust seasoning. Set aside.
When the salmon is finished baking, remove from the oven. Gently lift salmon from the sheet pan to your serving platter and garnish with sliced baked lemons. Serve with horseradish cream sauce and garnish with additional fresh herbs and lemon zest.

Notes

Sockeye salmon is a lean fish, so cooking it in foil at a low temperature keeps the salmon moist and tender, allowing the garlic and herbs to penetrate the fish.

Atlantic salmon is another good option for this recipe. Because a side of Atlantic salmon is usually thicker and larger than sockeye salmon, cook time will need to be increased to accommodate the fish. Test your salmon at 35 minutes for doneness, then adjust from there.

Prep Time: 10
Cook Time: 30
Category: lunch, dinner
Method: Oven
Cuisine: American