How to cook sockeye salmon in a pan, grilled, in air fryer, Instant Pot or baked salmon is here! Cook until flaky and tender or in a creamy sauce.
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Need to know how to cook sockeye salmon? We will explain how to make it flaky several different ways here. Above has a creamy sauce but you can make a lightly seasoned low carb version too with no breading. Just one of many fish recipes on our site.
How Long to Cook Sockeye Salmon
Not long, it is delicate so don’t walk away for sure. It is better to have it a bit under than grey and dried out. If you want to use your oven this is how long to cook salmon at 400 so it is always fork tender. No method (other than Crockpot salmon) has ever taken longer than 15 minutes though and 12 is even better with a quick 1 minute broil.
I was born in HI and ate a lot of fish growing up. Now that I am older I cook it myself and since I do it so often now my girls love it too. It was time to talk ALL things salmon. Wild caught is amazing, healthy, and great for your heart.
Frozen Sockeye Salmon Recipe
If you need to know how long to cook frozen salmon recipe, the answers are here in this post. This time we are focusing on fresh or defrosted fillets. There isn’t a huge cook time difference actually but enough where I thought it was important to do two different posts explaining the best cooking methods.
How to Cook Sockeye Salmon in a Pan
Recipe directions for the one you see here is in the recipe card below. Get out a skillet for it or to make our bacon wrapped salmon (my personal favorite). Those pans remind me of my grandmother and they should already be well seasoned which will add flavor. You’ll want one with a lid to create steam inside. This will take a total of about 15 minutes from start to finish.
If you wanted it as moist as humanly possible I would try boiled fish in a pot with broth instead. It won’t get crisped at all this way but very tender and great with a squeeze of lemon juice.
Sockeye Salmon on a Grill
Ok so you can’t really add a lot of sauce like this if you are using a charcoal grill or Traeger. Instead you’re going to want to cook it inside aluminum foil packets like our baked teriyaki salmon. You really could use any sauce you like with this method but not more than a few tablespoons.
Forgot to defrost your seafood? I’ve been there done that so I have a solution. Here is directions on how to make grilled frozen salmon instead. You may not have thought this was even possible but it totally is y’all.
Air Fryer Sockeye Salmon
Ok so let’s move on to using a Cosori or Ninja Foodi. This way you will get a nice light crisp on the outside and edges. If you are a no for any harder edges on fish then this would not be the way to go for you. I have instructions for sockeye salmon in air fryer and teriyaki salmon air fryer recipes here for you.
Once again, if you are forgetful we have you covered. Air fryer frozen salmon can totally be done too. You could easily make this sauce, listed below, and still serve that on top. You just couldn’t saute it together inside an air fryer basket unfortunately.
Instant Pot Sockeye Salmon
Last but not least before we get to the pan method below, you can certainly make frozen salmon in Instant Pot like this. OR if you are way more on top of it than me and did remember to thaw your piece, follow the recipe at the bottom of our Instant Pot fish recipes post for this.
For all of these the ideal internal temp should be 145 F, no more. Use an instant read thermometer in the thickest part to see where it’s at. It can dry out fast whether pan seared, steamed or baked so keep an eye on it often.
Cooking Salmon in Microwave
You can actually do this if it is your only cooking method. Place into a shallow dish with a pat of butter and seasonings on top. Cover with plastic wrap and poke 4 holes in the top. Microwave for about 3.5 minutes, lift plastic and check in the middle if it is flaky and cooked thru.
Any of these can be saved if you have leftovers. Wait until it is room temperature and then wrap in plastic wrap. Keep in the fridge and reheat within 3 days in a pan on the stove.
How do you tell if salmon is fully cooked?
The flesh should have an opaque, vibrant pink or reddish color (depending on whether it’s wild or farmed). Gently press the fish with a fork or knife. Fully cooked will flake easily along the natural lines of the flesh too.
Sockeye Salmon Recipe
Equipment
- 1 pan or cast iron pan
Ingredients
Sauce
- 1/2 cup heavy cream
- 1 cup mushrooms, sliced or canned, drained and chopped
- 4-5 whole cherry tomatoes
- 1/2 tsp thyme
Instructions
- Rinse the pieces of chilled fish and pat dry with paper towels. Remove any remaining small bones with tweezers or fingers. Brush with 1 tbsp of your olive oil, the salt, add any spices or seasonings you want.
- Heat the remaining olive oil in a frying pan. Place the salmon skin side up and fry over medium heat for 2 minutes. Carefully flip the pieces over and fry on the other side for another 3 minutes. (if you aren't adding the sauce increase timing to 5 minutes with a lid on and remove when fish is flaky with a fork)
- If cooking with the sauce which is recommended; Transfer the fried fish to a plate. Put the mushrooms and tomatoes into the pan. Fry for 3-4 minutes on medium heat, stirring occasionally.
- Pour the cream into the pan, stir and turn down the heat. Wait 2-3 minutes. If the cream is too thick, add some water. Transfer the salmon pieces to the skillet and simmer in the creamy mushroom sauce for another 5-6 minutes. Cover the pan with a lid. 145 F is ideal internal temperature
- Drizzle the top of the salmon with the cream sauce and turn off the heat. Cover with a lid and leave for 2-3 minutes. Carefully transfer the fish to a plate and serve with fresh herbs, remaining sauce, mushrooms.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you eat the skin on salmon?
Yes, you can eat the skin on salmon, and many people enjoy it for its crispy texture and rich flavor when properly cooked. Salmon skin is not only edible but also contains beneficial nutrients like omega-3 fatty acids, protein, and B vitamins. To make it more appealing, it’s often pan-seared or grilled until crisp, which enhances its taste and texture. However, it’s best to eat the skin from wild-caught or responsibly farmed salmon to reduce exposure to potential contaminants.
FAQ
To keep it the moistest I would say salmon in a pan with a bit of creamy sauce is ideal. If you need it to be dairy free there are options for that, or just use olive oil and your favorite seasonings. Second best is to steam in a pressure cooker.
First off you want to steam it with a lid on your pan, that will keep it nice and moist. Check it often and as soon as it flakes with a fork remove it immediately from the heat source and let it rest for a minute. Then serve immediately for best results as it will begin to dry out the longer it sits.
