Recipe: Tasty Sockeye salmon

Sockeye salmon. This species is a Pacific salmon that is primarily red in hue during spawning. Sockeye salmon (Oncorhynchus nerka) are also known as "reds" or "red salmon" because of the dark red-orange color of their flesh and because they turn a remarkable deep red all over as they swim upstream at the end of their lives to spawn. Lemon Herb Baked Sockeye Salmon Recipe.

This Baked Sockeye Salmon recipe is the one pan dinner idea you need this summer! Flavored with lemon and garlic, this easy recipe makes the perfect flaky and juicy sockeye salmon with tender asparagus roasted in the same pan. Also known as red salmon, sockeye is the second smallest of the five main Pacific salmon species after pink salmon. You can cook Sockeye salmon using 4 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sockeye salmon

1. It's 1 1/4 lb of Sockeye Salmon fillet.
2. You need 1 tbsp of lemon juice.
3. You need 2 tbsp of mayonnaise.
4. You need 1/2 tbsp of dill weed.

Frequently considered to be the best for flavor and texture, which is one of the reasons why it is often canned, sockeye is relatively low in fat with flesh carrying a fluorescent orange tinge. Fresh wild Sockeye Salmon has the firmest, reddest flesh of all wild Pacific salmon and is my personal favorite. It is a delicious, full-flavored fish which lends itself to a wide variety of cooking applications. In the Pacific Northwest we look forward to each new Sockeye Salmon season which starts in mid May with the opening of Copper River Salmon.

Sockeye salmon instructions

1. Set oven to 375° Whip mayo and lemon juice with fork to blend. Add dill weed...
2. Spread mayo mixure on salmon.
3. Bake in 375°F oven for 10 minutes..
4. Switch oven to broil and broil for 3 minutes. If fish flakes with a fork it is ready..
5. .

Chinook or King salmon are caught in the Pacific waters of Alaska, Washington, Oregon, and in smaller quantities in California. This type of salmon is deep red in color and most similar to wild-sockeye salmon in flavor. Sockeye salmon is mainly wild-caught in Alaska and sold in the United States either fresh, frozen, or canned. Sockeye, also known as "red salmon," is full of flavor, with an almost rich aftertaste. Sockeye is considered a firm-flesh salmon, due in part to their long migration patterns from lake or river to sea, and then back again to spawn.

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