sockeye salmon

Wild Smoked Sockeye Salmon, topped with a buttery Arugula, Spinach, and Walnut Pesto and cooked perfectly in the smoker.

Smoked Sockeye Salmon with Arugula, Spinach, and Walnut Pesto

lb sockeye salmon (with the skin)

kosher salt

cracked pepper

Arugula, Spinach, and Walnut Pesto

Prepare smoker to ~235F according to manufacturer's instructions. I used mesquite chips to smoke.

Lay the fish on a fish mat, skin side down. Schmear the pesto over top. I used roughly half the recipe of pesto for this dish.

Put the fish in the smoker. Use the internal temperature probe in the thickest part of the salmon. Cooking times will vary depending on how often you open the door to the smoker or how fast the wood burns, but cook to 145F internal temperature. For me, this was about 30 minutes.

Remove from the smoker and serve immediately. Yields: 4-6 servings.

Irresistible spicy sockeye salmon poke bowls are a breeze to make! Healthy protein infused with Japanese inspired flavors for a delicious gourmet meal. Customize with your favorite toppings!

Spicy Salmon Poke Bowls

salmon

soy sauce (low sodium, or tamari)

rice wine vinegar (or apple cider vinegar)

sriracha (or chili paste)

sesame oil

cucumbers (thinly sliced)

rice wine vinegar (Kikkoman)

water

honey

salt

red chili flakes (dried)

sriracha

plain greek yogurt (or light mayonnaise)

In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha, and sesame oil. Cover and refrigerate.

Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat.

Once boiling turn off the heat, add cucumber slices and stir.

Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.

In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.

To serve, add any additional desired ingredients to the bowl (like rice or salad) for the base. Top with ½ cup salmon poke, pickled cucumbers, and other toppings. Drizzle with sriracha sauce.

Garlic butter baked salmon in no time at all! Start with a simple lemon garlic butter sauce that’s super fancy but also really easy to make then we just pour this on top of a filet of salmon and bake it off in the oven wrapped in foil. The salmon is flakey and tender this way, and the garlic butter flavor is out of this world!

Garlic Butter Baked Salmon in Foil

¼ pound sockeye or coho salmon (preferably wild-caught)

EACH: lemon juice AND cold butter, cubed

garlic,

EACH: Italian seasoning, red pepper flakes, AND black pepper

parsley,

PREP: Position a rack in the center of...

PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)

SAUCE: In a saucepan over medium heat, combine...

SAUCE: In a saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, add the Italian seasoning, red pepper flakes, salt and pepper. Then, remove sauce from stove.

BAKE: Place the salmon filet in a piece...

BAKE: Place the salmon filet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the garlic butter sauce. Cover with foil so that all sides are properly closed so the sauce does not leak. Bake the salmon for 12-14 minutes or until mostly firm to the touch. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping an eye on it so the fish does not burn. Remove from oven, top with parsley. Serve immediately.

Salmon with Blueberry Pan Sauce

Tbsp olive oil

shallots

Heat 1 tablespoon oil in large skillet over medium heat and sautÃ© shallots until softened, about 5 minutes. Add garlic, salt, thyme, and cloves. Stir about 30 seconds.

Add blueberries, water, vinegar, and lemon juice. Stir to blend. Mash berries to your desired texture and cook 3 to 4 minutes, stirring frequently, until sauce thickens.

Brush salmon on both sides with oil; sprinkle with salt and pepper.

Brush grill pan or rack on the BBQ with oil and heat to medium high.

Grill salmon until just opaque in center, 4 to 5 minutes per side.

Spoon sauce over salmon. Serve immediately.

Delicious sockeye cooked until moist and flakey in the oven!

Baked Sockeye Salmon

extra virgin olive oil

lemon (thinly sliced)

black pepper (freshly ground)

parsley (or dill (chopped))

Preheat oven to 375°F. Line a baking sheet with parchment paper or foil.

Place the sockeye on a work surface. Rub the fish with olive oil on all sides. Then sprinkle salt and pepper on top.

Put the salmon skin-side down on the prepared baking sheet and place 4 lemon slices on top.

Bake for 8-10 minutes or until medium-rare. Check doneness by inserting a knife tip into the thickest section and twisting - the flesh should appear slightly translucent. You can also insert an instant-read thermometer and look for an internal temperature of 130°F (see note).

Remove from the oven. Remove the skin using a fish spatula if desired.

Sprinkle fresh herbs on top before serving.

This delicious, tender salmon recipe is incredibly simple to make and will be your new go-to way to cook sockeye salmon!

Baked Sockeye Salmon in Foil

olive oil

lemon juice

garlic cloves,

parsley flakes

sea salt

black pepper

red pepper flakes

lemon, thinly sliced

dill

Preheat oven to 425 degrees F. 

Place the salmon in a large sheet of...

Place the salmon in a large sheet of aluminum foil on a rimmed baking sheet. Pat the salmon dry with a sheet of paper towel.

Combine the olive oil, lemon juice, minced garlic,...

Combine the olive oil, lemon juice, minced garlic, parsley flakes, sea salt, black pepper, and red pepper flakes in a small bowl. Drizzle this over the salmon, trying to cover all parts of the salmon equally. Place the lemon slices on top of the salmon.

Cinch together the sides of the foil to...

Cinch together the sides of the foil to close the salmon into the foil packet. 

Bake for 10 minutes and then open the...

Bake for 10 minutes and then open the foil packet. Broil on high for 2 to 3 minutes, making sure it doesn’t burn. 

Remove the salmon from the oven and serve...

Remove the salmon from the oven and serve immediately. Top with optional fresh dill.

https://mediavine-res.cloudinary.com/video/upload/ib30hqbtmbbclvwp6vzz.mp4

This delicious baked sockeye salmon recipe is made in foil is a simple and succulent dish. It's easy to make and you'll love the flavor!

Perfectly grilled salmon meets a street food favorite in this veggie-packed nutrition powerhouse of a meal.

Grilled Salmon with Elote-Style Veggies

salmon ¼

avocado oil

(or 2 large) ears of corn, husks removed

zucchini, end removed and cut lengthwise into ‘planks’

chili powder

cumin

cotija cheese, crumbled (may substitute feta

+ zest of 1 medium lime

fresh cilantro, chopped

Salt and Pepper,

Optional for Serving: Sliced avocados and lime wedges

Preheat the grill to medium-high heat (375-400℉)

Brush the salmon fillets with 1 teaspoon oil and sprinkle with salt and pepper. Set aside.

Brush the corn and sliced zucchini with the remaining 1 tablespoon oil then sprinkle with salt, pepper, cumin and chili powder.

When the grill is hot, place the corn and zucchini over the hottest part of the grill and cook for 5-6 minutes or until zucchini is grilled marked and the corn is lightly charred. Rotate the corn and flip the zucchini, cooking another 5-6 minutes or until corn is tender.

Add the salmon fillets to the grill skin-side down and cook for 10-12 minutes or until flesh is no longer opaque and it flakes easily with a fork.

When vegetables are tender and lightly charred, remove them to a plate (they may be done before the salmon is done depending on where they are on the grill).

Cut corn kernels from the cob and dice grilled zucchini into ¼-inch cubes. Place in a bowl, toss with lime juice and zest, cotija cheese, and fresh cilantro. Taste and adjust seasonings as needed (salt, pepper, chili powder).

Serve vegetables over salmon with lime wedges.

Going to make this....looks out of this world. Thank you.

Hot salmon melts are easy, cheesy and delicious PLUS fast and nutritious! These make an easy lunch or dinner in just 10 minutes with simple pantry and fridge ingredients.

Best Salmon Melt Recipe - Easy, Cheesy and Delicious

salmon ((170 g, 6 ounces, 3/4 cup))

mayonnaise

tbsp green onion, finely sliced (or finely diced red onion)

tbsp dill pickles, finely diced

salt and pepper

whole wheat bread

cheddar cheese (4 oz)

Preheat your oven to broil. Combine the canned salmon, mayonnaise, onion, pickles and celery in a bowl and mix together well. Season to taste with salt and pepper and stir again.

Toast the bread until lightly browned in your toaster or under the broiler.

Place the toasted bread on a foil or parchment lined baking sheet and top each slice with half the salmon mixture. Sprinkle a half cup of cheddar cheese over each and place under the broiler until bubbly and just starting to brown on top, about  3-4 minutes.

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Top 8 sockeye salmon recipes from across the web

The most viewed sockeye salmon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Sockeye Salmon with Arugula,...

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Garlic Butter Baked Salmon in Foil

Salmon with Blueberry Pan Sauce

Baked Sockeye Salmon

Baked Sockeye Salmon in Foil

Grilled Salmon with Elote-Style Veg...

Best Salmon Melt Recipe - Easy, Che...

The most viewed sockeye salmon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine