Succulent Sockeye Salmon Recipe

Name: Succulent Sockeye Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: filet large, sockeye salmon, wild, skin on or off; 1/4 cup red wine choice; lemon 1 med. or large, cut into wedges; fresh rosemary; 1/8 onion diced or sliced; dill; sea salt; pepper corn; butter; olive oil; honey; garlic powder

Servings: persons

filet large, sockeye salmon, wild, skin on or off
1/4 cup red wine choice
lemon 1 med. or large, cut into wedges
fresh rosemary
1/8 onion diced or sliced
dill
sea salt
pepper corn
butter
olive oil
honey
garlic powder

1
Preheat oven to 400 degrees
2
Drizzle olive oil onto non-stick foil, then sprinkle with garlic powder and ground peppercorn. Place salmon on top
3
Squeeze fresh lemon wedge over entire filet then drizzle the entire filet with red wine.
4
Slice butter, then scatter a quarter of each slice on the salmon
5
Sprinkle with rose marry, dill, garlic powder, salt and pepper (light salt)
6
Scatter diced onion & drizzle entire salmon with honey
7
Leave salmon on foil and place on cookie tray and into the oven
8
Bake uncovered for 7 minutes then lower temp to 350 and bake another 10 minutes or until salmon is easily flaked with a fork.
9
Lightly drizzle with more honey and serve

kcal

Calories

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: filet large, sockeye salmon, wild, skin on or off, 1/4 cup red wine choice, lemon 1 med. or large, cut into wedges, fresh rosemary, and more.

Yes, Succulent Sockeye Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Succulent Sockeye Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions