Coho salmon, also known as silver salmon, is a delicious and healthy fish that is a favorite for many. With its subtle flavor and tender texture when cooked properly, coho salmon can be prepared in endless tasty ways. This guide will walk you through the key steps for prepping and cooking coho salmon fillets perfectly every time.
Purchasing High-Quality Coho Salmon
The first step is sourcing high-quality, fresh coho salmon. When buying whole coho salmon or fillets, here are some tips:
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Look for bright silver skin and orange-red flesh. The color should be vivid
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Ensure the flesh is firm and springs back when pressed gently.
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Always smell the salmon. It should not have any “fishy” odor.
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For fillets choose evenly thick cuts with the skin on.
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Opt for wild-caught Alaskan coho for premium quality. Farm-raised salmon won’t have the same flavor and texture.
Coho salmon is available year-round, but peak season is during the summer months. Purchase fresh salmon the day you plan to cook it for maximum freshness.
Proper Storage
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Fresh salmon fillets should be stored in the coldest part of the refrigerator loosely wrapped in parchment paper.
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Use ground salmon within 24 hours for peak flavor and freshness.
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Frozen coho salmon keeps 6-8 months if continuously frozen below 0°F. Thaw overnight in the fridge before using.
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Do not refreeze previously frozen and thawed salmon.
Prep Work Before Cooking
Once you have your coho salmon ready to cook, follow these preparatory steps:
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Rinse the fillets under cold water and pat dry with paper towels. Removing any excess moisture prevents steaming.
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Check for pinbones by running your fingers along the flesh side. Use fish tweezers or needle-nose pliers to remove any you find.
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Season the salmon 30 minutes before cooking so the salt and spices have time to penetrate the flesh. A simple salt, pepper, and lemon juice works great.
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Drizzle lightly with oil like olive oil if pan-searing or roasting. This helps prevent sticking.
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Choose a nonstick pan if cooking on the stovetop. Nonstick prevents the fish from sticking and breaking apart.
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Preheat your pan, grill, or oven so it’s screaming hot before adding the fish. This helps create that desirable brown crust.
Cooking Methods for Coho Salmon
Here are some top cooking methods to try:
Pan Searing
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Use a heavy stainless steel or cast iron skillet preheated to medium-high heat.
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Add just enough oil to lightly coat the pan.
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Cook the fillet skin-side down first for 2-3 minutes until crispy.
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Flip and cook another 2 minutes on the flesh side.
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Baste with garlic herb butter after flipping for extra flavor.
Baking
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Preheat oven to 400°F. Line a sheet pan with parchment paper.
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Place fillets skin-side down and roast for 10-12 minutes until opaque and buttery.
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Top with pistachios and fresh herbs for a nice crunch.
Grilling
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Preheat your grill on high heat and brush grates with oil.
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Grill the salmon fillets skin-side down for 5-6 minutes with the lid closed.
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Flip once and cook another 3 minutes until done to your liking.
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Brush with a teriyaki glaze during the last 2 minutes.
Poaching
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Fill a skillet with 2 cups of water, lemon juice, herbs, garlic, and bring to a gentle simmer.
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Lower the heat, add the fillets, and poach for 7-10 minutes depending on thickness.
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The salmon is done when it flakes apart when poked with a fork.
Broiling
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Place salmon fillets on a foil-lined baking sheet skin-side down.
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Broil 6 inches from heat for 3-4 minutes until the top begins to color.
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Watch carefully to avoid overcooking.
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Finish with a squeeze of fresh lemon.
How to Know When Salmon is Done
Cooking salmon properly takes some finesse. Here are signs your coho salmon is cooked to tender, flaky perfection:
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It flakes apart with the gentle poke of a fork.
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The center is opaque and buttery looking.
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It has just begun to lightly pull away from the skin.
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The flesh bounces back slightly when pressed.
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Use an instant-read thermometer for doneness – aim for 135°F for medium-rare.
Storing and Serving Leftover Salmon
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Fully cooked salmon keeps refrigerated for 3-4 days in an airtight container.
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You can freeze cooked salmon up to 2 months. Thaw overnight in the fridge before using.
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Flake into a salad, toss into pasta, fold into an omelet, or top avocado toast for quick leftover meals.
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Make salmon cakes by mixing with breadcrumbs, egg, herbs, and seasoning. Pan fry into patties.
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Use leftovers to create a salmon hash with potatoes, onions, and spices for breakfast.
With these tips, tricks, and techniques, you can master cooking tender, flaky, and delicious coho salmon fillets at home. Experiment with different seasoning combos and cooking methods for variety. Enjoy this healthy and satisfying fish any night of the week!
Coho Salmon Recipe Ideas
Coho salmon is a milder fish, known for its delicate flavor and versatility. These five best Coho salmon recipes will show you how to make delicious dishes that bring out the natural goodness of this fish, no matter how much experience you have in the kitchen.
These recipes showcase the versatility of coho salmon, from aromatic and creamy flavors to sweet and savory. These are some of the best coho salmon recipes because they can be used for lunch, dinner, or to show off your new (or already established) cooking skills to family and friends. Try out your favorite recipe from this list for one of your next meals. For precise measurements, specific temperatures, and cooking times, please visit the specific recipe pages.
Here are 5 of the best coho salmon meals you can make at home:
This honey garlic broiled coho salmon is not only tasty but also sweet. It’s ready in less than 20 minutes. The preparation is also simple enough: combine honey, soy sauce, and minced garlic for the glaze. Then, brush it on the salmon fillets and broil them until the top is brown and the fish is easy to flake.
Our recipe for Easy Broiled Honey Garlic Salmon includes:
- Coho salmon
- Honey
- Soy sauce
- Garlic
- Apple Cider Vinegar
- Ground ginger
- Cilantro
This summer roll salmon recipe is the embodiment of fresh, light, and full of texture. This coho salmon recipe is easily assembled in 30 to 40 minutes for a quick, nutritious meal. To make it, just soak some rice paper and wrap thinly sliced coho salmon, fresh herbs, and julienned vegetables in it. Serve with a dipping sauce (we love our cashew sauce).
Our recipe for Coho Salmon Summer Rolls With Crunchy Vegetables includes:
- Coho salmon
- Rice paper
- Sesame oil, soy sauce and fish sauce
- Tahini
- Mixed vegetables and herbs
- Cashews and sesame seeds
- Bun rice noodles
- Garlic
When you combine the healthy ancient grains with the soft flavors of slow-roasted salmon, you get a bowl that tastes just like your favorite takeout order. Season coho salmon and slowly roast it. Once it’s done the way you like it, put it on top of cooked ancient grains like farro or quinoa and add some roasted vegetables. In about 30 minutes, you’ll have a picture-perfect meal.
Our recipe for Ancient Grains & Slow-Roasted Coho Salmon includes:
- Coho salmon
- Quinoa, farro, or millet
- Extra-virgin olive oil
- Garlic
- Tender green herbs
- Seasonal vegetables
Another unique way to cook coho salmon is to spoon a rich, creamy sauce over perfectly cooked salmon. This dish is ready in 25 minutes. This one is easy: Grill, pan-fry, or bake the salmon to your preferred temperature. For the sauce, mix dill, horseradish, and a creamy mayo base together. Drizzle over your salmon, and you have a healthy, delicious meal ready to eat. This recipe pairs best with a variety of vegetables, like potatoes, broccoli, carrots, or asparagus.
Our recipe for Coho Salmon With Creamy Dill Horseradish Sauce includes:
- Sockeye or king salmon can also be used in this recipe.
- Mayonnaise
- Horseradish
- Dill
- Shallot
- Extra-virgin olive oil
- Lemon juice
Wild Alaskans love this coho salmon recipe. The unique mix of miso and maple gives it a sweet and umami-packed flavor in just 20 minutes. Preparation includes creating a marinade from scratch, using miso paste and maple syrup. To get a crispy outside on your salmon while keeping the inside soft and juicy, put it under the broiler after coating it.
Our recipe for Easy Miso Maple Broiled Coho Salmon includes:
- Coho salmon
- Miso paste
- Soy sauce and sesame oil
- Rice vinegar
- Maple syrup
- Cayenne pepper and ground ginger
- Black sesame seeds
- Scallions and cilantro
- Lime
More Great Ways to Prepare Coho
- A simple pan-seared fillet of coho salmon lets you enjoy this type of fish’s delicate taste and texture.
- A tasty and easy sheet pan meal is to bake a fillet of coho with seasonal vegetables that have been lightly seasoned and drizzled with olive oil.
Coho Salmon Recipe – quick meals
FAQ
How do you cook coho salmon so it’s not dry?
Is coho salmon good fish to eat?
How to not overcook coho salmon?
What is the difference between salmon and coho salmon?
How do you cook a coho salmon fillet?
Preheat your oven to 375F. Meanwhile, pat coho salmon fillet dry with a tea towel or paper towel, then season with salt and pepper and place skin-side down on rimmed baking sheet or baking dish. Optional: line the baking sheet/dish with aluminum foil first. Drizzle with olive oil, coating both the top and bottom so the fillet doesn’t stick.
What are the benefits of smoked salmon over raw salmon?
It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.
How long do you bake coho salmon?
To bake coho salmon, preheat your oven to 375°F. Place the salmon fillets on a parchment-lined baking sheet and drizzle with olive oil. Season with salt, pepper, and any other desired seasonings. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
What is a coho salmon oven recipe?
Coho salmon, also known as silver salmon, is a type of fish found in the Pacific Ocean. It has a bright silver skin, pink flesh, and a delicate flavor. What Ingredients Do I Need For A Coho Salmon Oven Recipe? For a basic coho salmon oven recipe, you will need coho salmon fillets, salt and pepper, olive oil, lemon juice, and fresh dill.