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half side of salmon with lemon slices and fresh herbs

Best Butter Herb Baked Sockeye Salmon in Foil


  • Author: Christina
  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Units Scale

1.25 pound side of sockeye salmon

4 tablespoons buttersoftened

2 tablespoons extra virgin olive oil

3 cloves garlic, grated

1 sprig fresh rosemaryroughly chopped

3 sprigs fresh thyme leaves

2 teaspoons coarse kosher salt

1/4 teaspoon ground black pepper

1 lemonsliced 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


Instructions

  1. 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.
  2. Next, prepare your compound butter. Combine softened butter and olive oil with grated garlic, rosemary, thyme, salt and pepper. Mix well.
  3. 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.)
  4. 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. 
  5. 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

Keywords: Baked Sockeye Salmon, Sockeye Salmon, Sockeye Salmon in Foil, Salmon in Foil