Lemon Herb Butter Wild Sockeye Salmon

Wild sockeye has a bold, rich flavour and a deep red colour, so it doesn't need much. A little herb butter, some lemon and a hot oven is all it takes. This is our go-to weeknight salmon.

Serves: 4  |  Prep: 10 minutes  |  Cook: 12 to 15 minutes

Ingredients

• 4 Wild Sockeye Salmon Portions (about 6 oz each), thawed
• 3 tbsp butter, softened
• 1 tbsp olive oil
• 2 cloves garlic, finely minced
• Zest of 1 lemon, plus 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• Lemon wedges, to serve

Method

1. Heat the oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Pat the salmon completely dry with paper towel. Place it skin side down on the tray and brush the tops with the olive oil.
3. In a small bowl, mix the butter, garlic, lemon zest, lemon juice, dill, parsley, salt and pepper.
4. Spread the herb butter evenly over the top of each portion.
5. Bake for 12 to 15 minutes, depending on thickness, until the salmon flakes easily and reaches 70°C (158°F) at the thickest part.
6. Rest for 2 minutes, spoon the melted butter from the tray over the top and serve with lemon wedges.

Tips

• Thaw the portions in the fridge overnight, not on the counter.
• Sockeye is leaner than farmed salmon, so start checking at 10 minutes.
• Good with roasted potatoes, rice or a green salad.

Safe to eat: Health Canada recommends cooking fish to 70°C (158°F), checked at the thickest part.

Shop: Wild Sockeye Salmon Portions · Wild Sockeye Salmon Fillets