Oven Roasted Whole Sockeye Salmon Recipes

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BAKED WHOLE SALMON



Baked Whole Salmon image

We don't get much fresh seafood around here. So when I see some whole salmon in the grocery store, I snap it up and make this elegant entree.

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 14 servings.

Number Of Ingredients 19

3/4 cup white wine or chicken broth
3/4 cup chopped celery leaves
1 small onion, finely chopped
2 lemon slices
8 fresh basil leaves
2 teaspoons dried tarragon
1 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1 whole salmon (about 10 pounds)
1-1/2 teaspoons salt
WINE SAUCE:
2 green onions, chopped
1/2 cup butter
6 tablespoons all-purpose flour
2-1/3 cups water
2-1/3 cups white wine or chicken broth
2 egg yolks, lightly beaten
1/2 cup heavy whipping cream
Salt and pepper to taste

Steps:

  • In a saucepan over medium heat, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Remove head and tail from salmon if desired. Place a double thickness of heavy-duty foil on a baking sheet (longer than the length of the fish). Grease foil. Place salmon on foil; sprinkle the cavity with salt. Pour herb sauce over fish. Fold foil over fish and seal tightly. , Bake at 375° for 60-75 minutes or until fish flakes easily with a fork., Place salmon on a serving platter and keep warm. Strain cooking juices, reserving 1/3 cup. In a large saucepan, saute green onions in butter until tender. Stir in flour until blended. Gradually stir in the water, wine and reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat. Stir a small amount of hot liquid into egg yolks; return all to the pan, stirring constantly. Add the cream, salt and pepper. Cook and stir until mixture reaches 160°. Serve with the salmon.

Nutrition Facts : Calories 741 calories, Fat 46g fat (13g saturated fat), Cholesterol 251mg cholesterol, Sodium 523mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 66g protein.

ALASKA SOCKEYE SALMON WITH HERBS AND GARLIC



Alaska Sockeye Salmon with Herbs and Garlic image

Provided by Food Network

Categories     main-dish

Time 28m

Yield 4 to 6

Number Of Ingredients 8

1½ pounds Alaska Sockeye Salmon
Cooking spray
1½ teaspoons kosher salt
½ teaspoon freshly-ground black pepper
½ cup white wine
2 Tablespoons melted butter or extra-virgin olive oil
2 Tablespoons finely minced fresh garlic
2 Tablespoons chopped fresh herbs

Steps:

  • Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper. In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center - it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
  • Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.

BAKED SALMON IN FOIL



Baked Salmon in Foil image

A delicious recipe for salmon in foil - I bought a really large piece of wild salmon and made this when we had guests. Very little prep and the fish came out wonderfully.

Provided by barbara

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 40m

Yield 6

Number Of Ingredients 12

½ cup olive oil
2 ½ tablespoons fresh lemon juice, or more to taste
5 cloves cloves garlic, minced or pressed through a garlic press
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
salt and freshly ground black pepper to taste
aluminum foil
1 teaspoon olive oil
1 (3 pound) salmon fillet
¼ cup chopped fresh parsley
1 lemon, sliced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine 1/2 cup olive oil, lemon juice, garlic, brown sugar, oregano, thyme, salt, and pepper in a bowl.
  • Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges.
  • Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. If your salmon fillet is very thick, it can take longer. Garnish with fresh parsley and lemon slices.

Nutrition Facts : Calories 429.1 calories, Carbohydrate 6.1 g, Cholesterol 96.2 mg, Fat 26.4 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 4.5 g, Sodium 130.9 mg, Sugar 2.4 g

BONNIE'S ROASTED SOCKEYE SALMON



BONNIE'S ROASTED SOCKEYE SALMON image

Oven roasted Sockeye Salmon is a dish your family and friends will request often. It is definitely company-worthy. Don't skip this cooking technique, because roasting the fish in a cast iron skillet is what makes this fish moist, flaky, and cooked to perfection every time. If you haven't tried this method, you haven't had good salmon!

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Fish

Number Of Ingredients 4

- 1 to 1 1/2 pounds fresh sockeye salmon fillet, about 2 inches thick with skin on the bottom.
- enough bacon grease to coat the bottom of the hot cast iron skillet
- oil to brush on the fish. i used olive oil
- kosher salt and coarse black pepper to taste

Steps:

  • Select a cast iron skillet a little larger than the fish. Preheat the oven and the skillet to 450 degrees. Remove the skillet from the oven and lightly coat the bottom of the skillet with bacon grease. Close oven door.
  • Moving quickly, brush the top and bottom of the fish with olive oil and season top with kosher salt and coarse ground black pepper.
  • Place the skin side down in the hot skillet and put it back in the hot oven. Don't cover. Roast 15 to 18 minutes until a thermometer probe says it is 125 degrees, then it is done. Take it out of the oven (it is still cooking in the skillet!) Serve immediately. The fish should be flaky and moist. I like to serve it with my Potato Loaf and green beans.

BAKED SOCKEYE SALMON IN FOIL



Baked Sockeye Salmon in Foil image

This delicious, tender salmon recipe is incredibly simple to make and will be your new go-to way to cook sockeye salmon!

Provided by This Healthy Table

Categories     Main Dishes

Time 21m

Number Of Ingredients 10

1 1/2 pounds sockeye salmon
3 tablespoons olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon dried parsley flakes
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1/2 lemon, thinly sliced
optional - 1 tablespoon fresh dill for serving

Steps:

  • Preheat oven to 425 degrees F.
  • Place the salmon in a large sheet of aluminum foil on a rimmed baking sheet. Pat the salmon dry with a sheet of paper towel.
  • Combine the olive oil, lemon juice, minced garlic, parsley flakes, sea salt, black pepper, and red pepper flakes in a small bowl. Drizzle this over the salmon, trying to cover all parts of the salmon equally. Place the lemon slices on top of the salmon.
  • Cinch together the sides of the foil to close the salmon into the foil packet.
  • Bake for 10 minutes and then open the foil packet. Broil on high for 2 to 3 minutes, making sure it doesn't burn.
  • Remove the salmon from the oven and serve immediately. Top with optional fresh dill.

Nutrition Facts : Calories 362 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 45 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 423 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

OVEN ROASTED WHOLE SOCKEYE SALMON



Oven Roasted Whole Sockeye Salmon image

Provided by Food Network

Time 27m

Yield 4 servings

Number Of Ingredients 9

3 pound whole Atlantic or Pacific salmon
1 handful fresh thyme
1 handful fresh oregano
6 cloves, fresh garlic, smashed open
1 teaspoon sea salt
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/4 cup olive oil
Heavy duty aluminum foil
Cooling rack

Steps:

  • Preheat the oven to 400 degrees F.
  • With aluminum foil, line large sheet pan (11.5 by 15-inches) so it completely covers the tray. Leave about 12 to 14 inches of excess foil extended over the tray so you can later wrap the fish. Place the cooling rack on the foiled tray allowing for the fish to be elevated.
  • Make sure the salmon is fully rinsed and patted dry. With your hands, rub olive oil around the outside and inside cavity of the salmon. In a small mixing bowl, add the thyme, oregano, garlic, sea salt, and crab boil seasoning. Mix together until incorporated. Rub the inside and outside of the salmon with the herb mixture. Place salmon on the cooling rack and then cover fish completely with the excess aluminum foil. Place into the oven for 15 minutes.
  • Check to see if fish is tender by opening the foil and looking inside the cavity. If there is a light pink color, the fish is ready to serve. If not, keep in the oven for an additional 5-7 minutes maximum. Once salmon is a light pink color, remove from the oven, cut open aluminum foil.
  • To serve, slide a serving spatula between the meat and the bone of the fish. Scoop out and serve.

WHOLE BAKED SALMON



Whole Baked Salmon image

Provided by Shula Udoff

Categories     Citrus     Fish     Onion     Bake     Spring     Bon Appétit

Yield Serves 8

Number Of Ingredients 9

1 4-pound whole salmon with head and tail, scaled
6 green onions, chopped
5 tablespoons fresh lemon juice
2 tablespoons olive oil
1/3 cup dry white wine
10 whole black peppercorns
Paper-thin cucumber slices
Lemon wedges
Fresh dill sprigs

Steps:

  • Preheat oven to 325°F. Stack 2 heavy-duty foil sheets on large baking sheet. Place fish on foil. Sprinkle half of green onions and 2 1/2 tablespoons lemon juice inside fish. Drizzle remaining 2 1/2 tablespoons lemon juice over fish. Drizzle oil over. Pour wine over; sprinkle with peppercorns. Sprinkle remaining green onions around fish. Bring up foil around fish, sealing tightly but leaving airspace between fish and foil. Bake fish 1 hour. Remove from oven. Open foil and let fish cool 1 hour. Reseal foil and refrigerate until cold, about 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
  • Open foil. Carefully remove skin from fish. Scrape off any grayish flesh. Transfer fish to platter. Garnish top of fish with cucumber slices. Surround with lemon wedges and dill sprigs.

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