Sockeye Salmon is considered the ‘salmon-iest’ of all salmons! Why? because of its rich colour and flavour you won’t find in the traditional king salmon fish we consume.
Its’ season is usually around the summer time and the grocery stores are flooded with this deep red fish. I try and find a decent price, buy several pieces and freeze them for a later date. I found Fortino’s had the best selection and freshest variety (outside of the fish market of course).
Because it’s not as fatty as the traditional king salmon, you need to be careful not to overcook the sockeye, as it is easy to do so.
In this recipe I like to add my homemade pesto overtop with the addition of some butter and man oh man is it good!
If you love salmon and haven’t tried sockeye, I highly recommend it.
Pesto Sockeye Salmon
- 4 pieces of wild sockeye salmon
- 1 tablespoon of butter
- salt and pepper for taste
- 1/2 tablespoon of olive oil
- 1/4 cup of pesto
- 4 slices of lemon for garnish
- Preheat oven to 375 degrees.
- In a baking pan, place a sheet of parchment paper (less mess later)
- Drizzle a little olive oil onto the parchment and spread it around to coat the paper (It’ll add flavour to the bottom)
- Add the salmon (I usually give it a quick rinse and dab with a paper towel) into the pan and add salt and pepper.
- Spread some of the pesto over the salmon to thinly coat it (the rest you will add after it’s cooked).
- Place a couple of dollops of butter over each piece of fish.
- Place in the oven and bake for 10-15 minutes. ( no more or it will over cook)
- Once the salmon is ready, place a little more pesto overtop and serve with a slice of lemon as a garnish.