Wild Alaskan Sockeye Salmon is in season right now with its dark red flesh and full flavor.
In fact, sockeye salmon is considered to be the most flavorful of wild salmon. In season from mid-June through July, it is a popular summer barbeque fish, and frequent star of wedding feasts. The harvest of these fish is closely monitored for sustainability, both commercially and individuals.
Heart Healthy bonus
Sockeye salmon is a nutritional powerhouse, lower in calories than other salmons and filled with nutrients. Its red flesh is a good source of fat-soluble vitamins, niacin, Vitamin D, more than twice the daily Vitamin B-12 requirement, Omega-3 fatty acids, protein, many minerals, and carotenoid astaxanthin, a powerful antioxidant. Since it is supposed to be good for the heart, it is definitely on the menu in our house.
Keep It Simple Silly
Like so many wonderful foods, its preparation is best kept simple. Brush with olive oil and grill on a heated, well-oiled grill or cedar plank and you could stop right there. It’s delicious slow-poached in just a splash of white wine with a few herbs tossed in for interest, or baked with slices of lemon and tarragon sprigs. The firm flesh also stands up well to kabobs, grilled and served with a bit of lemon yogurt sauce.
Let’s turn to the oven, it’s raining outside!
Since it was raining when I got my catch at the local fish market this past week, I decided to bake mine with a simple coating of French mustard and local yoghurt, sprinkled with fresh crumbs. The tang and sweet of the yogurt really complimented the rich flesh of the fish, and the crumbs added some lovely texture.
Summer Ease
An effortless but extremely flavorful summer dinner that bakes while you steam the vegetables and pour the wine.
Baked Sockeye Salmon with French Mustard and Yoghurt
- 1 lb. sockeye salmon filet
- Salt and pepper
- Juice of one lemon
- 2 tbsp. French mustard, like Maille or Grey Poupon
- ¼ cup non-fat Greek yoghurt
- 2 slices soft whole wheat bread
- Drizzle extra virgin olive oil
Preheat oven to 375 degrees. Prepare the crumbs by placing the bread in a food processor and pulsing until a soft crumble. If no processor, grate the bread on a box grater. Give them a quick sauté in olive oil to just begin the browning process.
Check salmon for any bones. I do this by draping it over my hand and running my fingers along the flesh. Any bones will become apparent. Pull them out with tweezers or with your fingers wrapped with a kitchen towel for a good grip.
Place the fish skin-side down on a lightly oiled baking sheet. Season with salt and pepper, and drizzle with lemon juice.
Mix together the yoghurt and mustard, and spread over the fish. Sprinkle with a coating of the prepared bread crumbs, and drizzle with olive oil.
Bake for 15 minutes and check. You don’t want to overcook this one, and it is easy to do since it is thinner than other salmons. The fish should have no resistance when a knife is inserted and the crumbs should be browned. If not, pop under the broiler for about a minute.
Serve!
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Wild Alaskan sockeye salmon – simple my husband’s favorite fish! Another great recipe!
Thank you so much! I was delighted to find it last week, and we enjoyed it for two meals!
It’s hard to buy wild salmon in UK so I’m very envious! I love that topping, what a great idea.
Thank you! The transport system for the salmon from Alaska and the West Coast are pretty efficient, and when they are in season, we can get them at most markets. In the off season, we enjoy the Faroe Island salmon, which I’m sure you have access to. It is one of my absolute favorites.
Thank you. I’ll look out for that!
This looks delicious. I lovce ising mustard sauces on salmon. Lovely meal.
Thank you! The mustard and yoghurt were very tasty glue to keep the crumbs in place!
It looks very nice
Thank you my friend!
Nice one!
Thanks! We really loved it.
What a great idea to seal in the flavors of the yoghurt and mustard with the crumb topping. It sounds divine!
Thanks Jan! I’m definitely making it like this again! The fish was so tender!
Even though I am a vegetarian, I must say that the salmon looks delicious. Beautiful picture of the moon and Venus.
Thanks Laurie, don’t worry, I have a tofu dish coming up soon!
The moon and Venus were beautiful. There was still a bit of twilight color in the west at almost 10 p.m., and my granddaughter and I watched every bit of it, along with the fireflies!
Looking forward to that tofu dish!
Simple is best with such a fresh fish! I love your addition of baked crumbs for texture—bravo!
They added a perfect touch because the salmon is so soft and buttery.
It looks delicious, and I’d like a nice serving of those beans too. 🙂
Thank you Judy! I love green beans as long as they are not over cooked, and not undercooked as I seem to get them lately. I want them just right, with a bit of butter and salt!
Restaurant-worthy, Dorothy. You definitely serve top quality meals! 😋🌿
Thanks! The salmon made it easy!
Beautifully plated as always, and sounds delicious.
Thanks Suz! It was a mini feast, so much flavor.
I plan to try it!
I’m sure you will do me proud! And I hope you like it as much as me, both for flavor and ease. It’s summer after all!
Oh crumbs, Dorothy (not intended as a pun, but, what the heck!).
Such a great idea; the yogurt and mustard combined – I’m salivating because it’s salmon on the menu for dinner! Can’t wait… 🙂
Thank you! Enjoy the beautiful salmon!
When you have a beautiful piece of fish like this, why do more than just enhance it. Enjoy the succulent salmon! :))
Thank you Mary! It was truly delicious!
The things you can do with a dead fish! Astounding Dorothy! And they plated meal, I’m salivating while I make a new grocery list. Thanks for sharing all the best recipes and ingredients with us. Hugs, C
Thanks Cheryl! Dead fish and I usually get along quite nicely. Since I was a kid and got “horned” by a horn pout (bullhead, small catfish), I’ve had lots of revenge.
Crusted fish is one of my most favorite ways of preparing fish. I’m also a big fan of mustard with fish, so it’s a winner! 🙂
It’s wonderful glue, isn’t it!
Sounds like a great summery dish with that added flavor of lemon!
Thanks! That little drizzle of lemon is a charm!
Salmon and trout are two of my faves! I agree with you about keeping it simple – I love the fresh taste of the fish. Drooling now 🤤
Dorothy,another great recipe and the photo is magical.
Thanks Bernie! It was as good as it looks!
What a lovely and healthy dish!
Thank you! It was created with my husband’s heart in mind!
What a simple but perfect dish! We are somewhat up the creek without a paddle here in Australia since most of our salmon is farmed – but in some of the cleanest water in tthe world in the roaring waters off Tasmania . . . shall copy your plate soonest 🙂 !
There’s such a range of ‘farmed’ salmon! During the winter we buy the farmed Faroe Island or Scottish salmon from the very cold and well protected, clean, and very wild northern Atlantic. It’s some of the best tasting there is, and I’m sure yours from Tasmania is comparable!
the sky has been so beautiful lately, and Venus seems to have been low in the sky forever 🙂 Love salmon! I often bake it, and it’s great with a panko coating.
Oh yes, Pablo would be perfect here too!
I love salmon!
It’s so good! Especially this time of year.
It is hard to get here, but I did procure some frozen pieces from Costco. Could you explain what slow poaching means, Dorothy?
Slow poaching is a gentle poach in very little liquid so the flavor of the fish doesn’t end up in the broth and not the fish. For this type of fish, I would place in a shallow baking pan, add a few splashes of wine or broth, maybe some lemon slices and a few herbs, and cover tightly. With the preheated oven at 325 F. (165 C.) it should take about 20 minutes, at least check at that time. You can also do it on the stovetop on a very low setting, simmering gently, tightly covered. A knife inserted in the center meets no resistance in both cases.
Thank you Dorothy. That is helpful. As I don’t have a tight fitting lid for my baking pans, I will try it on the stove top.
You can also use foil. In that case, i alway put a piece of parchment over the fish before wrapping in foil so you don’t get a metallic taste. But stovetop is just as good.
I had thought of using alfoil as a faux lid but the added piece of parchment is a great idea. Thank you so much
Mustard and salmon are are perfect combo!
So good together!
Salmon is my favorite of all fish; I could eat it every day. I came across a recipe similar to this one but the coating was finely ground pistachios instead of breadcrumbs. Sounds like an amazing combination!
I like the sound of the pistachios! I’ve made this with half walnuts and half panko breadcrumbs and it was delicious.
I think I could eat it every day too!
Your recipes brighten up every season. What a yummy platter.😋
Thank you so much!
I’ve never had it but it looks wonderful!
Thank you! It’s quite tasty.
Yum!
Thanks!