Sockeye Salmon Recipe

A top down shot of a glazed sockeye salmon fillet on foil with lemon slices.

5 from 2 votes

This Sockeye Salmon recipe includes a rich, flavorful glaze and bakes quicky and easily in the oven. It's an excellent choice for a healthy and absolutely delicious meal.

Prep Time15

Cook Time12

Resting Time3

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 284kcal

Author: Valerie Brunmeier

Ingredients

1 ½ pound sockeye salmon filet or 4 to 6 individual filets
¼ cup balsamic vinegar
¼ cup less sodium soy sauce or tamari for gluten free
1 tablespoon brown sugar
2 teaspoons grated ginger root or ginger paste
1 teaspoon minced garlic
1 teaspoon sesame oil
1 teaspoon smoked paprika
½ teaspoon crushed red pepper flakes or to taste
Salt and freshly ground black pepper to taste
¼ cup thinly sliced green onions or minced fresh parsley (or both!) for garnish

Instructions

Let the salmon rest at room temperature for 15 to 20 minutes before beginning. (Allowing it to come to room temperature will help it cook more evenly but don't leave it unrefrigerated for more than 30 minutes.)
In a small saucepan, whisk together the balsamic vinegar, soy sauce, brown sugar, ginger, garlic, sesame oil, smoked paprika, crushed red pepper flakes, salt, and pepper. Bring to a boil over MEDIUM heat. Reduce heat to LOW and continue cooking, bubbling around the edges, for about 6 to 8 minutes, stirring occasionally. Cook until the glaze is reduced by about ⅓ and slightly thickened (it will thicken quite a bit more after resting). Remove from the heat and divide it evenly between two small bowls, one for basting the raw fish and one for basting the cooked fish. Allow the glaze to rest while you preheat the oven.
Preheat oven to 400 degrees F and line a large rimmed baking sheet with heavy duty foil or parchment paper.
Place the salmon, skin side down, on the prepared baking sheet and pat the surface dry with paper towels. Brush the salmon generously with one of the bowls of thickened glaze (if there is any glaze remaining in the bowl you used, toss it).
Transfer the baking sheet to the oven and bake for 8 to 10 minutes or until the salmon registers about 120 degrees F and appears to be nearly cooked through (if salmon was very cold going into the oven this can take longer).
Remove from the oven and baste the salmon with the 2nd bowl of reserved glaze. Return it to the oven for an additional 2 to 4 minutes or until the salmon is cooked through and the sauce is lightly caramelized. USDA recommends an internal temperature of 145 degrees F but I think it’s best if it comes out of the oven at no more than 140 degrees F in the thickest portion. Then, let it rest a few minutes.
Garnish with the green onions or parsley and serve.

Notes

Storage

Promptly refrigerate leftover salmon in an airtight container for up to 3 to 4 days. Leftover salmon can be gently warmed in the microwave or serve it cold in a salad for a delicious lunch the next day!

Nutrition