Wild Alaskan Sockeye Salmon with Lingonberry Glaze
A vibrant salmon dish featuring locally sourced fish and a tangy-sweet glaze made with foraged Alaskan lingonberries, served with roasted root vegetables. This seafood-inspired one pot ready in about 53 minutes pairs Wild Alaskan sockeye salmon fillets, Fresh lingonberry sauce, Fresh thyme sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs Wild Alaskan sockeye salmon fillets
- 3 tbsp Fresh lingonberry sauce
- 4 Fresh thyme sprigs
- 2 tbsp Extra-virgin olive oil
- 1 cup Baby carrots
- 1 cup Baby potatoes
- 1 tsp Dijon mustard
- 1/2 tsp Sea salt
- 1/4 tsp Freshly ground black pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 cup baby carrots and 1 cup baby potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper on a parchment-lined baking sheet; roast for 25 minutes until tender and golden at edges.
- Step 2: Pat salmon fillets dry with paper towels, then rub 1/2 tsp salt and 1/8 tsp pepper on both sides. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering, then sear salmon skin-side down for 4 minutes until crispy and golden.
- Step 3: Flip salmon, add 4 thyme sprigs to skillet, and spoon 1 tbsp lingonberry sauce over fish. Transfer skillet to oven and bake for 8 minutes until salmon reaches 125°F internal temperature and is medium-rare.
- Step 4: Remove skillet from oven, discard thyme sprigs, and drizzle remaining 2 tbsp lingonberry sauce and 1 tsp Dijon mustard over salmon. Serve immediately with roasted vegetables.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wild Alaskan Sockeye Salmon with Lingonberry Glaze take to make?
Total time is about 53 minutes (20 min prep + 33 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Wild Alaskan Sockeye Salmon with Lingonberry Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh lingonberry sauce from drying out.
Can I substitute ingredients in Wild Alaskan Sockeye Salmon with Lingonberry Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Wild Alaskan Sockeye Salmon with Lingonberry Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Wild Alaskan Sockeye Salmon with Lingonberry Glaze?
Seafood one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
