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Side of baked sockeye salmon on foil topped with lemon slices, garlic butter and fresh dill
Chef Emma

Baked Sockeye Salmon with Lemon Garlic Butter

Wild sockeye salmon brushed with melted butter, garlic, lemon and dill, topped with lemon slices and baked at 375°F until just flaky.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb sockeye salmon 680 g, side or 4 fillets, skin on, about 3/4 inch thick
  • 3 tbsp unsalted butter 42 g, melted
  • 2 cloves garlic finely grated
  • 1 lemon 1 tsp zest, 1 tbsp juice, plus slices
  • 1 tbsp fresh dill chopped, plus sprigs (or 1 tsp dried)
  • 1 tsp Diamond Crystal kosher salt or 1/2 tsp table salt
  • 1/4 tsp black pepper

Equipment

  • Rimmed baking sheet
  • Foil or parchment
  • Instant-read thermometer

Method
 

  1. Heat the oven to 375°F (190°C) and line a rimmed baking sheet with foil.
  2. Pat the salmon dry, remove any pin bones, and place it skin side down on the sheet.
  3. Stir the melted butter with the garlic, lemon zest, lemon juice and chopped dill.
  4. Season the salmon with salt and pepper, brush with the lemon garlic butter, and top with lemon slices and dill sprigs.
  5. Bake 10 to 14 minutes, until just opaque and 145°F (63°C) in the thickest part; start checking at 9 minutes.
  6. Spoon the pan juices over the salmon and serve with lemon.

Notes

Sockeye is lean and cooks fast; check early. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Calories are an estimate per serving from USDA FoodData Central values for wild sockeye salmon plus the butter.