Wild-caught (Pacific) salmon undoubtedly tops the list of healthy seafood choices. Of all Pacific varieties, sockeye salmon is by far my personal favorite. Like other varieties, sockeye delivers a hefty dose of omega-3 fatty acids, protein, B vitamins, vitamin D, and selenium.
But the dense, meaty texture and rich, buttery flavor of this oily fish is what makes it stand out.
When it comes to preparing sockeye salmon, a sweet and savory blend of herbs, spices and other fixin’s allows its flavor to really come through. Here’s a winning recipe that combines the perfect blend of seasonings with a fresh mango and pineapple-based salsa.
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What You Need
Salmon Preparation
- 2 (6-8-ounce) sockeye salmon fillets*
- 1 1/2 teaspoon of chili powder
- 1 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of cumin
- 1/2 teaspoon of brown sugar
- 1/8 teaspoon of cayenne pepper
- 1/8 teaspoon of ground white pepper
- Sea salt or kosher salt and freshly ground black pepper, to taste
- Extra-virgin olive oil, to coat
*While this recipe calls for sockeye salmon, any variety of wild-caught or even farm-raised salmon will suffice.
Salsa Preparation
- 1 mango, peeled and diced into 1/2-inch cubes (use 1 cup)
- 1 pineapple, peeled and diced into 1/2-inch cubes (use 1/2 to 1 cup)
- 1 jalapeño pepper, finely chopped
- 1 handful of fresh cilantro, finely chopped
- 1 red bell pepper, diced into bite-sized pieces (use 1/2 cup)
- 1 red onion, finely chopped (use 1/3 cup)
- Juice of one lime
- 1/4 teaspoon of brown sugar
- Sea salt or kosher salt and freshly ground pepper, to taste
- 1-2 tablespoons of extra virgin olive oil
RECIPE: Herb-Crusted Wild Salmon with Sautéed Bok Choy and Mushrooms
How To Prepare
First, prepare the salsa by combining all the diced/chopped fruits and vegetables in a medium bowl. Drizzle the lime juice, sugar, salt and pepper on top and then add the olive oil. Blend the mixture well, cover the bowl, and place it in the refrigerator to chill.
Next, preheat your oven to 400°F (204°C).
In the meantime, prepare the seasoning by combining all the herbs and spices (plus the sugar) in a small bowl and then set it aside.
Rinse the salmon fillets and pat them dry and then place them in a large baking dish. When the salmon is dry, generously sprinkle both sides of each fillet with the seasoning blend.
Optional: I recommend pairing this dish with firm, green vegetables like asparagus (pictured below), Brussel sprouts or broccoli. If you choose to do this, simply place your chosen vegetable on one side of the dish and bake along with the salmon.
Sprinkle the salmon fillets (plus the vegetable of your choice) with salt and pepper (to your liking), drizzle the olive oil on top to coat, and then bake for 12-15 minutes.
You’ll know the salmon is done when both fillets are tender and flaky.
Once done, remove the baking dish from the oven and let the salmon cool for 3-5 minutes. Plate each fillet separately and top them with equal portions of the mango pineapple salsa, and then place your chosen vegetable on the side.
That’s it!
Bursting with sweet and savory flavors this oh so delish ‘Baked Sockeye Salmon with Mango Pineapple Salsa’ is definitely a must try! While the recipe itself might seem a bit complicated, once you’ve gathered all the ingredients needed, it’s actually super simple to carry out.
You can get it all done in about 30-35 minutes and it’ll be well worth it!
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