Raw cuts of sockeye salmon
The Reason Sockeye Salmon Needs To Be Cooked At A Lower Temperature
Sockeye salmon is lean and thinly sliced, so it cooks faster than other types of salmon and can dry out easily due to its lower fat content.
It's recommended to cook it at a lower temperature, around 375 degrees Fahrenheit, for about 10 minutes per inch of thickness with the skin side down.
Cooking sockeye salmon at a lower temperature applies when pan-frying or cooking it in ways other than baking so the meat will be buttery and flakey instead of dry and tough.
If you see white bubbles or protein foam (albumin) form on the salmon's surface, this indicates the need to lower the cooking temperature to avoid overcooking the fish.