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.
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Preheat the oven to 375 degrees Fahrenheit.
Rinse the salmon fillets under cool water and pat them dry with paper towels. Set the fillets aside at room temperature.
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.
Lay the fillets in the pan and season with minced garlic, salt and pepper. Cover the baking pan with a sheet of aluminum foil.
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.
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.