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How to Bake Sockeye Salmon

by
author image Serena Styles
Serena Styles is a Colorado-based writer who specializes in health, fitness and food. Speaking three languages and working on a fourth, Styles is pursuing a Bachelor's in Linguistics and preparing to travel the world. When Styles isn't writing, she can be found hiking, cooking or working as a certified nutritionist.
How to Bake Sockeye Salmon
Two fresh cuts of sockeye salmon on a cutting board. Photo Credit tab1962/iStock/Getty Images

Sockeye, or red, salmon is a species found in the northern Pacific Ocean and the rivers that discharge into it. They grow up to 2 feet 8 inches long, and they have deep red meat. Sockeye salmon is slightly oily with a mild flavor that sits on the palette for seconds after taking a bite. Baked sockeye salmon goes well with light seasonings and has a soft, juicy texture. You will need about 20 minutes to bake sockeye salmon.

Step 1

Preheat the oven to 375 degrees Fahrenheit.

Step 2

Rinse the salmon fillets under cool water and pat them dry with paper towels. Set the fillets aside at room temperature.

Step 3

Distribute a thin layer of olive oil over the interior of a baking pan with a paper towel. You can also grease the pan with a thin layer of cooking spray.

Step 4

Lay the fillets in the pan and season with minced garlic, salt and pepper. Cover the baking pan with a sheet of aluminum foil.

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Step 5

Place the salmon fillets into the oven and bake for 16 minutes or until the flesh flakes easily with a fork. Remove the baking pan from the oven and leave at room temperature for five minutes.

Step 6

Uncover the pan and check the salmon’s internal temperature with a meat thermometer. If it does not register at least 145 degrees Fahrenheit, bake uncovered in five-minute increments until it does. Serve while hot.

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References

  • "Salmon: A Cookbook"; Diane Morgan, et al.; 2005
  • "Fish Without a Doubt: The Cook's Essential Companion"; Rick Moonen and Roy Finamore; 2008
  • "Fish: The Complete Guide to Buying and Cooking"; Mark Bittman; 1999
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