Coho salmon, also known as silver salmon, is a delicious and nutrient-dense fish that thrives in the cold waters of the Pacific. When fresh, coho salmon has a wonderfully mild flavor and tender texture that makes it a joy to cook and eat. Whether grilling, baking, pan-searing or using another cooking method, follow these tips to cook fresh coho salmon to tender, flaky perfection every time.
Buying High-Quality Fresh Coho Salmon
It all starts with getting your hands on fresh sushi-grade coho salmon fillets or steaks. Look for coho salmon that is
- Recently caught, within the past 24-48 hours
- Bright, shiny and vibrant pink/red in color
- Firm, elastic texture when raw
- Clean smell, not fishy, sour or ammonia-like
When buying whole coho salmon, the eyes should be crystal clear and the gills deep red. For fillets, the flesh should be moist and the fat evenly distributed. Lower grade coho may have dry, yellowish fat streaks. Pass on any coho with an off smell or dull, faded appearance.
Ensure coho salmon was properly handled and refrigerated at all times. Buy coho from fish markets and stores you can trust, and keep it cold until you’re ready to cook it.
Handling and Storing Fresh Coho Prior to Cooking
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If you are taking fresh coho salmon from the store, put it on ice in a cooler. Use within 24 hours for optimal freshness.
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If not, put the coho fillets in the coldest part of the fridge if you plan to cook them within one to two days. Place in a shallow dish and cover loosely with plastic wrap.
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Prep and freeze extra fresh coho within 2 days if not using right away. Cut into portions, vacuum seal, and freeze at 0°F or below.
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Thaw frozen coho in the refrigerator 1-2 days before cooking. Do not refreeze previously frozen salmon.
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Rinse fillets just before cooking and pat dry thoroughly with paper towels. Excess moisture will inhibit browning.
Following proper handling procedures will keep fresh coho in the best condition before cooking.
Top Cooking Methods for Fresh Coho Salmon
Coho salmon can be prepared using almost any cooking technique. Here are some of the most popular preparation methods:
Grilling
The high, dry heat of the grill gives coho a lovely charred exterior while keeping the interior moist. Grill skin-on for easier handling.
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Coat fillet or steak lightly in oil and season. Grill 4-5 minutes per side over medium-high heat.
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Watch closely to prevent overcooking. Coho cooks fast, so grill thick cuts via indirect heat, farther from coals.
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Use a cedar plank for added flavor. Soak plank 30 minutes before grilling salmon directly on top.
Baking
Baking coho salmon allows the fish to gently cook in a constant, ambient heat. It’s a simple, hassle-free preparation.
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Preheat oven to 400°F. Place seasoned coho fillets or steaks on a parchment-lined baking sheet.
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Bake 12-15 minutes until fish flakes easily with a fork. Thickness determines time.
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Add citrus slices, fresh herbs or compote to pan for extra flavor.
Pan-Searing
Searing coho fillets in a hot pan gives a crispy exterior and tender, juicy interior. Use a nonstick pan to prevent sticking.
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Pat fillets very dry. Heat pan with oil over medium-high heat until shimmering.
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Place fillets skin-side down. Sear 4 minutes until golden. Flip and cook 2-3 minutes more.
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spoon sauce over salmon as it finishes cooking for built-in basting.
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Transfer salmon to plates then make pan sauce from fond leftover in pan.
Broiling
Broiling coho fillets is one of the quickest cooking methods. The high heat from above caramelizes the exterior.
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Place salmon on a broiler pan lined with foil and brushed with oil. Season top only.
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Broil 4-6 minutes, 3-4 inches from heat, until opaque and easily flakes. Thinner pieces cook faster.
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Watch closely to avoid overcooking. Turn fillets over halfway through cooking if needed.
Poaching
Poaching gently cooks delicate coho salmon fillets in hot liquid like wine or broth.
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Add aromatics like citrus, herbs and peppercorns to poaching liquid in a pan. Simmer liquid.
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Lower fillets into poaching liquid. Cook 4-8 minutes depending on thickness until opaque.
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Remove coho to serving plates. Reduce poaching liquid to make a sauce.
How to Determine Coho Doneness
It’s vital not to overcook coho salmon to keep it tender and moist. Check for doneness using these visual cues:
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Opacity – Coho turns opaque and loses its raw translucent quality when properly cooked.
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Flaking – Flakes should separate cleanly when poked with a fork. If they won’t flake, it needs more time.
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Color – Coho lightens slightly from deep red to pink when it’s ready.
An instant-read thermometer should read between 135-145°F when inserted in the thickest part. After removing from heat, the temperature will continue rising 5-10 degrees to 140-150°F for ideal serving temperature.
Let salmon rest 5 minutes before serving. The juices will redistribute through the fish, ensuring a tender, juicy meal. Undercooked salmon risks unsafe bacteria, while overcooking makes it dry.
Pairing and Serving Freshly Cooked Coho
The mild flavor of coho salmon pairs well with both bold and delicate flavors. Consider serving with:
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Rice, quinoa or pasta – Great for soaking up pan sauces.
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Sauteed or roasted veggies – Complement coho’s delicacy.
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Citrus – Lemon, lime, orange all brighten up salmon.
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Fresh herbs – Dill, basil, cilantro add freshness.
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Sauces like chimichurri, salsa verde, aioli – Add big flavor.
For easy weeknight meals, top simply cooked coho with olive oil, salt, pepper and a squeeze of lemon. For more elegance, make composed dishes like salmon rice bowls.
No matter how you prepare and serve it, ultra-fresh coho salmon cooked properly makes for amazing meals. Follow these tips to shop for, store, cook and serve coho salmon for the best flavor and texture.
Common Questions About Cooking Fresh Coho Salmon
Still have some questions about preparing fresh coho salmon? Here are answers to some frequently asked questions:
What is the best way to store fresh coho salmon at home?
Keep it well-chilled in the coldest part of the refrigerator on ice or a bed of paper towels inside a non-reactive pan. Use within 1-2 days for optimal flavor and texture.
How long does fresh coho salmon last before going bad?
Provided it was very fresh when purchased, properly handled, and kept chilled, coho will stay fresh for 1-2 days. Signs it has spoiled include off smells, dull flesh, and sliminess. Discard if any signs of spoilage.
Can I freeze fresh coho salmon at home?
Yes, you can freeze extra fresh coho salmon to extend the lifespan. Portion the coho, vacuum seal or wrap tightly in plastic, and freeze at 0°F or below. Use within 3-6 months for best quality.
Is wild or farmed coho salmon better to cook?
Wild coho is leaner with a more delicate flavor. Farm-raised coho has more fat so cooks up more moist, but the flavor is not as pure. Try wild coho for a true taste of this salmon species.
Should the skin be removed before cooking coho salmon?
The skin helps retain moisture during cooking. For grilling, broiling or pan-searing, leave skin on. For poaching, baking or sauteeing, the skin can be removed if desired. Crisp salmon skin is considered a delicacy by many.
What is the typical cook time to bake coho salmon?
In a 400°F oven, coho fillets about 1-inch thick will bake for 12-15 minutes. Steaks or thicker cuts can be baked up to 20 minutes. Check frequently with a fork to test doneness and prevent overbaking.
How do I grill coho salmon on a cedar plank?
Soak cedar plank 30 minutes. Place salmon directly on pre-soaked plank. Grill plank with fish over indirect heat for 15-20 minutes until salmon reaches 140°F internally. The plank imparts a lovely smoky aroma.
Enjoy the Special Flavor of Fresh Coho
Coho salmon is a treat when caught and cooked fresh. Store properly, choose a cooking method that highlights coho’s delicate flavor, an
Top Tips for Cooking Coho Salmon
Coho salmon is one of the leaner types of Pacific salmon. It is a little more oily than chum and pink salmon, but not as much as sockeye and chinook. You should remember that it has a small amount of fat so that you always cook a moist, tender piece of fish.
Overcooking coho can lead to a dry piece of salmon. If you’re new to cooking salmon or making a wild fillet for the first time, you may need to change the cooking time to account for how lean it is. (After all, wild salmon is much leaner than farmed salmon due to differences in diet and activity. ).
Try your hand at a foolproof cooking method like poaching. For this type of fish, poaching is an easy way to cook it because it is gentle enough that you won’t have to be exact with the timing. Read our blog post on how to poach wild salmon to quickly learn how to do this.
Once you know how to poach coho, you should try pan searing it for a different texture and flavor experience. It may sound complicated to pan-fry salmon, but it’s really just a matter of three things: making sure the fish is dry, having a good saute pan, and heating the pan up over medium-high heat. From there, it only takes 10 minutes to make the whole thing, and you can change up the flavors by adding fresh dill, chives, or cilantro on top. Tender herbs like these go well with the delicate flavor of coho. There is a guide on how to pan-sear salmon that tells you everything you need to do to get a perfectly cooked fillet.
Broiling coho salmon is a high-heat way to cook it that could become your favorite easy weeknight meal recipe. It’s perhaps the quickest, simplest way to make salmon, and you don’t really even need a recipe. Just put some olive oil on a coho fillet and broil it skin side down. On the flesh side, sprinkle red pepper flakes and squeeze some lemon juice on it. When you cook wild salmon fillets under a broiler, they can go from done to dry very quickly, so you’ll need to be very careful about when they’re done. Usually, you should check to see if the fillets are done after about 3 minutes for thinner ones and 4 minutes for thicker ones. The fillet is done when it flakes easily with a fork.
How to Let the Nuance of This Delicate Species Shine Through
The coho salmon is one type of wild salmon that lives in the Pacific. Its range goes from central California in the south to southeast Alaska in the north, where it does very well in Alaskan fisheries. Coho salmon, like other types of wild salmon, is a lean, high-protein food that can be added to anyone’s diet. Additionally, coho is a versatile protein that can be cooked in any of your preferred methods, so you can enjoy it in a wide range of tasty and healthy meals.
This list includes some of the best recipes for learning how to cook coho salmon. They cover everything from how to poach or grill salmon to how to make perfectly seared salmon fillets and how to make a quick meal under the broiler.