Baked Sockeye Salmon Recipe

This baked sockeye salmon is tender, flaky, and full of bold flavor thanks to a simple garlic-herb olive oil marinade. Baking the fish on top of fresh lemon slices keeps it incredibly moist while infusing a bright citrus flavor into every bite. It’s an easy, elegant salmon recipe that works for weeknight dinners, meal prep, or impressing guests—no complicated steps required. I’ve shared plenty of foolproof salmon recipes like my Air Fryer Salmon and Salmon with Cream Cheese, and this sockeye version is just as simple, reliable, and restaurant-quality.

Why I Love This Sockeye Salmon Recipe

Salmon has always been my go-to seafood, but funny enough, I hadn’t cooked sockeye salmon until recently. My grocery store was out of Atlantic salmon one day, so I grabbed sockeye and figured I’d experiment with a new recipe.

I wanted something easy—ingredients I always have at home—but with the deep, rich flavor you’d expect from a high-end seafood restaurant. After just a couple of tries playing around with a seasoned olive oil blend, I created this baked sockeye salmon recipe, and I’ve been hooked ever since. This recipe is truly restaurant-quality yet approachable and straightforward to make for anyone—even if you've never cooked salmon before!

Sockeye salmon naturally has a deeper, more vibrant flavor than typical Atlantic salmon, and this recipe highlights that richness without overpowering it. The garlic, thyme, oregano, and cayenne add warmth and depth, while the lemon slices underneath gently steam the fish so it stays juicy and never dries out. It’s quick (ready in under 25 minutes), hands-off, and consistently delicious—everything you'd want in a go-to salmon dinner.

Ingredients You’ll Need

• 2 lb sockeye salmon, skin-on (whole fillet or cut into 3–4 portions)
• ⅓ cup olive oil
• 3 garlic cloves, minced
• ¼ teaspoon dried thyme
• ¼ teaspoon dried oregano
• ¼ teaspoon onion powder
• ¼ teaspoon cayenne pepper
• 1½ teaspoon salt (plus a pinch more to finish, if needed)
• ¾ teaspoon black pepper
• 1 lemon, sliced into rings
• 2 tablespoon fresh parsley, chopped

How To Make Baked Sockeye Salmon

Step 1 – Preheat the Oven

Preheat oven to 400°F (205°C). Line a baking sheet with parchment or lightly grease a baking dish.

Step 2 – Layer the Lemons

Arrange sliced lemon rings in a single layer in the center of the baking sheet.
This creates a natural “bed” that infuses flavor and prevents sticking.

Step 3 – Prep the Salmon

Lay the salmon flesh-side up directly on top of the lemon slices.

Step 4 – Mix the Seasoned Oil

In a small bowl, whisk olive oil with garlic, thyme, oregano, onion powder, cayenne, salt, and pepper.

Step 5 – Season the Salmon

Pour the seasoned oil over the salmon, spreading evenly with a brush or spoon.

Step 6 – Bake

Bake uncovered at 400°F for 15–20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.

Step 7 – Garnish & Serve

Top with freshly chopped parsley. Add an extra pinch of salt if needed.
Serve warm with veggies, rice, salads, or potatoes.

Expert Tips for The Best Baked Sockeye Salmon

• Don’t overbake sockeye—it cooks faster than other salmon. Sockeye salmon is leaner and firmer than Atlantic or farmed salmon, which means it cooks more quickly. If you bake it as long as you’d bake Atlantic salmon, it will dry out. Start checking for doneness at 12–13 minutes, especially for thinner fillets, and remove it as soon as it reaches your preferred internal temperature.
• Use lemon slices as a heat barrier. Placing the salmon on top of fresh lemon slices protects the fish from direct heat and gentle prevents overbrowning on the bottom. As it cooks, the lemon releases steam, which keeps the sockeye moist while infusing a clean citrus aroma without making the fish taste too lemony.
• Let the seasoned oil sit on the fish for deeper flavor. If you have even 10 extra minutes, brush on the garlic–herb olive oil mixture and let the fish rest before baking. Sockeye absorbs flavors quickly, and this short marinating period gives the seasoning time to penetrate.
• Aim for medium to medium-rare doneness. Sockeye salmon is at its best when it stays juicy in the center. Pull the fillet from the oven at 140°F, and let it rest for 3–5 minutes. Carryover cooking will bring it to the USDA-recommended 145°F without drying it out. If you prefer restaurant-style medium-rare salmon, pull it at 125–130°F.
• Check multiple parts of the fillet. Sockeye fillets are often thinner at the tail end. Test doneness in the thickest area to avoid overcooking the rest.
• Finish with fresh herbs for balance. Parsley adds freshness, but dill, chives, cilantro, or basil also pair beautifully with the rich flavor of sockeye salmon. A squeeze of fresh lemon just before serving brightens everything.
• Use high-quality olive oil. Since the marinade is simple, a good extra-virgin olive oil makes the seasoning taste more vibrant and helps the salmon brown slightly as it bakes.
• Let the salmon rest before slicing. Just 3–5 minutes allows the juices to settle so the fish stays moist when you portion it.
• Serve immediately for the best texture. Sockeye salmon dries quickly as it cools, so plate and serve as soon as it’s done. If you’re cooking multiple dishes, make salmon the last thing you bake.
• Great for meal prep. Cooked sockeye salmon keeps well for up to 3 days in the refrigerator. Enjoy it cold on salads, flake it into rice bowls, or gently reheat it in a low oven (275°F) for 8–10 minutes so it doesn’t dry out.

Easy Flavor Variations To Try

• Honey Garlic Salmon – Add a tablespoon of honey to the oil mixture to give it a touch of sweetness to balance out the savory flavors.
• Cajun Salmon – Swap the spices for Cajun seasoning for a kick. My Cajun two step is a delicious option.
• Lemon-Dill – Use fresh dill instead of parsley and add lemon zest.
• Butter-Baked Salmon – Swap half the olive oil for melted butter for a richer flavor.
• Mediterranean Style – Add cherry tomatoes, olives, and artichokes to the baking dish.

Sockeye Salmon FAQs

How do I know when sockeye salmon is done?

Sockeye salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F in the thickest part. Unlike Atlantic salmon, sockeye is leaner, so the center should still look slightly glossy and moist—even when fully cooked. If it looks dry or chalky, it’s been in the oven too long.

Do I need to remove the skin before baking?

No. Leaving the skin on helps keep the salmon juicy while it cooks and prevents the bottom from drying out. It also acts as a natural barrier between the fish and the baking pan. Once the salmon is done, the skin will peel away cleanly and effortlessly.

Can I bake sockeye salmon from frozen?

Yes, you can bake sockeye salmon straight from frozen. Simply increase the baking time to 22–26 minutes at 400°F. For the best flavor, season it halfway through cooking once the top layer has thawed—this allows the garlic, herbs, and oil to cling properly to the surface.

What sides pair well with baked sockeye salmon?

Sockeye’s rich, bold flavor pairs well with simple, fresh sides. Some great options include garlic fries, roasted vegetables, quinoa, mashed potatoes, ditalini pasta, Caesar salad, sautéed spinach, or sauteed green beans. For a lighter meal, serve it with roasted asparagus or a fresh herb salad.

Can I grill this salmon instead of baking it?

Absolutely. Sockeye salmon grills beautifully. Heat your grill to medium and cook the salmon for 6–8 minutes, or until it flakes easily with a fork. You can grill it skin-side down the entire time—it helps keep the salmon from sticking and overcooking. Brush with the seasoned oil before grilling, and add a squeeze of lemon before serving.

My Final Thoughts

This sockeye salmon recipe is flavorful, moist, and incredibly easy—an everyday recipe that feels restaurant-worthy. The garlic-herb oil and lemon slices elevate the natural richness of the baked salmon, making it a standout main dish for any occasion! 

Salmon Recipes To Try Next

• Salmon bites
• Marry me salmon
• Miso salmon
• Salmon casserole
• Salmon stew