But you better hurry, sockeye season doesn’t last long! In June and July, there’s one protein I always gravitate towards: wild Sockeye Salmon. Maybe it’s the fact that it is only available for those two months out of the year that make it so special.
What is Sockeye Salmon?
Sockeye salmon, also known as red salmon or blueback salmon, is a species of salmon found in the Northern Pacific Ocean and rivers that flow into it. They are well-known for their bright red bodies and green heads when spawning, and they are one of the most flavorful of the salmon species, often described as the most “salmon-like” in terms of flavor. The meat is a vibrant red, and unlike other salmon varieties holds its color well even after cooking. In terms of nutrition, sockeye salmon is an excellent source of high-quality protein, vitamins, and minerals. However, it’s most notable for its content of healthy omega-3 fatty acids.
Ingredients Needed
Sockeye Salmon Filet – The star of the show. Brown Mustard – Adds a deep, tangy flavor to the honey glaze and balances the sweetness. Honey – Natural sweetener that caramelizes during baking, enhancing the flavors. Garlic – I always use freshly minced. Lemon Juice – Freshly squeezed. Smoked Paprika – This is optional, but I like the subtle smokiness. Salt – Always a must. Pepper
Easy Sockeye Salmon Recipe
I start by quickly mixing together the ingredients for the honey mustard sauce in a bowl. Then, I place a large piece of foil on a baking sheet and spray with cooking spray, then lay the salmon filet in the middle of the foil. Next, I brush on the honey mustard sauce. I wrap the foil around the salmon to seal it. If the foil is not big enough, I use a second piece on top and fold over to seal the packet. I bake the salmon in my oven, preheated to 350°F, for about 15 minutes. As the time can vary based on the thickness of the filet, I check the internal temperature with an instant read thermometer. If it has not reached 125°F, I bake it an additional 5 minutes uncovered. When the salmon is cooked, I like to broil it for a couple of minutes to caramelize the glaze.
Jason’s Tips
Serving Suggestions
This honey mustard Sockeye Salmon is very versatile, and can go with a variety of side dishes. Here are some of my favorite sides. Starchy sides: Mashed Potatoes or Sweet Potatoes, Israeli Couscous, Bubble and Squeak, Sweet Potato Fries, Grits, Rice Casserole or Saffron Rice. Vegetable sides: Roasted Asparagus or Broccoli, Grilled Zucchini, Creamed Spinach, Green Beans Almondine or Squash Casserole. Salads: Caesar Salad, Tabbouleh, Greek Salad or Spanish Pipirrana. Need more ideas? Check out our roundup of the best Sides for Salmon! Whenever June rolls around, and through late-July, I always grab a slab or two of Sockeye Salmon. If you’ve never tried this salmon variety before, you’re in for a real treat! Make sure to save or pin this recipe so you always know where to find it. And don’t forget to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Baked Sockeye Salmon, on our Gypsy Plate… enjoy!
Try these other great salmon recipes!Baked Salmon with Mango SalsaMaple Pecan SalmonFinnish Salmon SoupSmoked Salmon FlatbreadSalmon PattiesFirecracker SalmonSalmon Rice BowlsSalmon PastaMarry Me Salmon
