Best Baked Wild Alaskan Sockeye Salmon Recipe (30 Min Meal)


January 10, 2022

This 30 minute one-pan wild Alaskan sockeye salmon recipe is perfect for quick weekday meals. Bursting with flavor and healthy seasonal ingredients, this wild sockeye salmon recipe will quickly become a new go-to recipe for your weekly dinner rotation.  

Quick And Easy Wild Alaskan Sockeye Salmon Recipe (30 Minute Meal)

You know a recipe is really good when it remains a favorite all the way through childhood and into adulthood — and this recipe is one of those special ones.

Growing up I would always ask my mom to make this wild Alaskan sockeye salmon recipe on my birthday, and today it is one of our favorites to make for a quick and easy weeknight meal, or when guests come for dinner. While we don’t eat a lot of salmon because I would rather choose less popular, wild-caught local options to support our local fish industry, sometimes wild sockeye salmon is just what you’re in the mood for!

What Is Wild Alaskan Sockeye Salmon?

Wild sockeye salmon is different from other salmons in that it is an oilier types of salmon with a deep red color that will be hard to miss if you see if placed next to a sustainably farmed salmon for instance. Sockeye salmon like all other salmons is high in healthy omega-3 fatty acids, and had a strong flavor that holds up well when cooking.

For these reasons, sockeye salmon is a great choice for higher heat cooking methods like grilling, and doesn’t need a lot of seasoning or marinating as sockeye salmon’s flavor is strong enough all on its own.

If you want more information on how to choose the best salmon, check out this Monterey Bay Aquarium Seafood Watch resource, which gives great insight into what the healthiest and most sustainable types of fish are to buy.

How To Bake Wild Alaskan Sockeye Salmon

Wild Alaskan sockeye salmon really is one of the easiest types of fish to cook (which makes it great for new cooks) and is best served with simple ingredients that show off the salmon’s natural flavor.

Step One:

To bake sockeye salmon, begin by preheating the oven to 425 degrees F and lay a piece of aluminum foil over a large baking sheet. Lightly coat the aluminum foil with olive oil and then place the salmon skin side down on the baking sheet.

Step Two:

Coat the salmon with a thin layer of olive oil and sprinkle with a little lemon juice, sea salt, and black pepper.

Step Three:

Depending on the thickness of your salmon, bake in the oven for ~15 minutes, or until the thickest part of your salmon has cooked through. The color of the salmon should turn to a more opaque pink and the salmon should easily flake when cut with a fork or knife.

Step Four:

Remember you can always cook your fish more so it is best to check your salmon to see if it is cooked sooner than later (because no one likes dry, overcooked salmon). If you have an internal cooking thermometer you can also check you sockeye salmon to see if the internal temperature is between 125-130 degrees F, which is a good indicator that your wild alaskan sockeye salmon recipe is baked.

Tips For Making The Best Wild Alaskan Sockeye Salmon Recipe

  • Sockeye salmon is incredibly moist and will cook quickly. You will know that your sockeye salmon is done when it begins to turn from bright red to slightly pink and when checked with a fork should flake easily.
  • You also can expect to see some of the fatty oils in the salmon come to the surface and appear white, which is another good indicator that your sockeye salmon is done.
  • Don’t skip the topping! The flavor combinations of the capers and red onion combined with the natural rich flavors of the sockeye salmon make for an incredibly flavorful wild alaskan sockeye salmon recipe.

Quick And Easy Wild Alaskan Sockeye Salmon Recipe (30 Minute Meal)

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One Pan Alaskan Sockeye Salmon Recipe

Wild Alaskan Sockeye Salmon Recipe With Capers And Red Onion

  • Author: Megan Faletra
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Baked
  • Diet: Gluten Free


This 30 minute one-pan wild Alaskan sockeye salmon recipe is perfect for quick weekday meals. Bursting with flavor and healthy seasonal ingredients, this wild sockeye salmon recipe will quickly become a new go-to recipe for your weekly dinner rotation.   


Units Scale
  • 1 pound wild caught sockeye salmon
  • 1 bunch of asparagus (ends removed)
  • 2 garlic cloves (chopped)
  • 1/4 cup olive oil
  • 1 lemon
  • 1/2 cup white basmati rice
  • Sea Salt
  • Black Pepper

Topping Ingredients

  • 1/3 cup capers
  • 1/2 red onion (chopped)
  • 1/4 cup olive oil


  • Preheat oven to 425 degrees F and bring 1 cup of water to boil in a small pot on the stove.
  • Once water is boiling add rice to the pot and reduce heat to a simmer.
  • Cook rice for ~30 minutes or until all the water has been absorbed and the rice is soft and fluffy.
  • Next, line a large baking sheet with tin foil and lightly coat the foil with olive oil before placing the salmon skin side down in the center of the baking sheet.
  • Place asparagus around the salmon and sprinkle chopped garlic over the asparagus.
  • Lightly drizzle asparagus and salmon with olive oil, rolling the asparagus over until each stem is lightly coated.
  • Next, squeeze the juice of one lemon over the salmon and asparagus, and lightly sprinkle with salt and pepper.
  • Place baking sheet in the oven and cook for ~12-15 minutes, flipping the asparagus halfway through using a metal spatula.
  • While the salmon and asparagus are cooking, mix together the topping by combining chopped red onion, capers, and olive oil in a small bowl.
  • Once asparagus is slightly softened and salmon is cooked through, remove from oven and plate over a bed of basmati white rice.
  • Top the salmon with the red onion and caper topping, and sprinkle with additional salt and pepper to taste.
  • Serve immediately and enjoy! This meal also pairs well with a dry riesling or sauvignon blanc.

Keywords: sockeye salmon recipe, alaskan sockeye salmon recipe

Megan Faletra, MS, MPH, RDN

Megan Faletra, MS, MPH, RDN

Megan is a maternal-child health dietitian and mom of two. With nearly a decade of experience working in maternal-child nutrition both domestically and abroad, Megan is passionate about supporting mothers and their little ones through pregnancy, postpartum, and beyond.

Megan especially loves helping to nourish families with simple, delicious recipes that both children and adults will enjoy. All of the recipes at MADRE are gluten free, and focused on celebrating food culture, seasonality, and supporting the nutritional needs of growing children, mothers, and families.

Megan holds a MS in Nutrition and MPH in Global Health from Tufts University, and received her dietetic license (RDN) from Brigham and Women's Hospital. She has advanced training in pediatric nutrition and baby led weaning, and is currently working towards becoming a certified lactation consultant.

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Mom of two girls under two, and registered dietitian specializing in prenatal, postpartum, and infant wellness. My passion for supporting moms and babies began more than a decade ago, but nothing made me more committed to helping moms and babies thrive than going through my own pregnancy and postpartum journey.

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