How to Bake Sockeye Salmon at High Heat
Let’s do this quickly
Would you like to delight your family with a platter of delicious baked wild salmon in less time than it takes you to read these directions and get out the ingredients? Doesn’t quite sound possible, but we’ll make the directions short, the ingredients few and the oven hot!
Getting ready
In your refrigerator overnight, you’ve defrosted that wild sockeye salmon filet, so it’s all set to go tonight, right?!
Preheat oven to 500° F. Line your baking pan or tray completely with aluminum foil or parchment paper.
Preparing your wild salmon filet
Pat your salmon dry, or wrap paper towels around it while mixing these ingredients for a marinade:
- 1 ½ T. brown sugar
- 3 T. soy sauce (low sodium if desired)
Add any or all of the following, depending on your taste preferences:
- Sliced onions
- Sliced garlic
- Sliced ginger
If you want still more kick in your sauce, add any of these ingredients:
- Sriracha sauce
- Chili seasoning
- Jalapeños
Lightly score the wild salmon filet (make small parallel slices about a 1/2 inch apart on the top to allow juices to penetrate).
Stir your sauce ingredients together and spoon evenly over the filet. Cut a cube of butter into slices and dot the top of your sauced salmon with a half dozen or so of those patties. This moderates and integrates your flavors, and adds more interest to the resulting juices.
Bake the wild salmon
Place in preheated 500° F oven on the middle shelf. While your wild salmon filet bakes for five or six minutes, fix a salad or veggies to accompany this amazingly aromatic meal. You’ll probably also want a slice of your favorite bread to sop up that tantalizing sauce.
Time’s up. Fish on!
