Coho Salmon Recipe

➤ Introduction for Coho Salmon Recipe

If I had to choose a favorite fish to cook with, it has to be coho salmon. There is something magical about it – the meaty density when it’s in your mouth yet its still flaky enough to not make you feel like you’re chewing on a steak. And the flavor? It is perfectly in the sweet spot – it packs enough punch to let you know you are eating salmon, but it is not so strong as to suffocate you.

I appreciate working with coho – also known as silver salmon by some – because as a species, they are the sweet spot of salmon. If you compare them to king or chinook salmon, yes – king salmon is rich and so buttery it can be almost overpowering at times, but coho salmon is way more compelling than regular run-of-the-mill pink salmon since we see it every day. It is like goldilocks salmon: just right.

If I can cook it properly, I can hold onto most of that luscious oil and keep it from evaporating into thin air. You end up with a big piece of fish that is moist and tender on the interior and skin that is just golden enough with a little crunch while locking all those good oils and flavors inside. That is exactly what you want!

That’s the thing about good coho salmon – the fish isn’t going to let you overthink it. You will have it handled, and it will make you look like a star every time.

What I truly enjoy about this method is how it can make you seem like you know what you are doing in the kitchen!

➤ Why I Love This Coho Salmon Recipe

• It amazes me that coho salmon tastes like something I paid for at an expensive restaurant, but I’m making it at home in my pajamas! And it cooks so quick too – I can make dinner before my kids get start complaining they are starving.
• The health benefits make me feel like I am doing something right as a parent. I get all of the good fats and good protein without having to convince anyone to eat their vegetables.
• I mean it actually has flavor. I’m not standing there deciphering how much garlic I need to add in order to make the food taste like something. The fish does all of the work.

➤ Coho Salmon Recipe Ingredients

For the salmon:

•4 coho salmon fillets (6 oz each) – I ALWAYS ask them to remove the skin when I get it from the store.
•2 tablespoons olive oil – just the regular stuff, nothing fancy.
•1 teaspoon salt – I use kosher salt but whatever you take.
•1/2 teaspoon black pepper – freshly ground if you’ve got some.
•1 teaspoon garlic powder – way easier than mincing fresh garlic.
•1 teaspoon paprika – for color and a little smoky flavor.
•1/2 teaspoon dried thyme – for that extra restaurant touch.

For the herb butter:

•4 tablespoons butter, softened
•2 tablespoons fresh dill, chopped
•1 tablespoon fresh parsley, chopped
•2 cloves garlic, minced – or you can just use the jarred stuff. I don’t judge!
•1 tablespoon lemon juice – fresh squeezed is best, but if you have bottled, use that.
•Zest from 1 lemon – dont skip this! This is where all the flavour is!

For serving:

•Lemon wedges – because people love squeezing their own
•Fresh herbs for garnish – just to make it look like you know what you’re doing

➤ How to Make Coho Salmon Recipe

1 • Prepare the oven and pan:

•The first thing I do is crank the thermostat to 400°, grab a baking sheet, and line it with parchment paper. Trust me, nobody wants to scrub fish off a pan later. Once the parchment paper is on, I drizzle a little olive oil on top, and use my fingers to spread it out so nothing will stick.

2 • Make the herb butter:

•I not gonna lie but this is my favorite part. I always put the softened butter into a bowl with all that fresh dill and parsley, minced garlic, lemon juice, and lemon zest. I pick up the fork, and just start smashing everything together until I reach that fancy restaurant butter look. Just the smell of the mixture already makes me happy.

3 • Prepare the salmon:

•I always pat those fillets bone dry with paper towels first – this is HUGE to get good seasoning to stick. Then I brush both sides with olive oil, making sure to get every bit of it so it will get good and golden while cooking evenly.

4 • Season the fish:

•I mix all of my dry seasonings together in a little bowl, the salt, pepper, garlic powder, paprika, and thyme, and then sprinkle all over the top and bottom of the salmon, gently pressing so it stays instead of just coming off in the pan.

5 • Initial searing:

•I heat my oven-safe skillet on medium-high until hot but not super hot until smoking. Next, I lay the fillets in there and let them sear for about 2-3 minutes until the salmon has a beautiful golden crust. Don’t move it – just let it fly!

6 • Flip and butter:

•Now I carefully flip each filets – they should release easily if they are ready. Then I plop a good size spoonful of that herb butter right on top of each piece. Just watching it start to melt and smelling it makes my mouth water.

7 • Go in the oven:

•I pop the whole skillet into the oven and let it bake for 8-12 minutes, depending on the thickness of my fillets. The fish is perfect when it flakes apart easily with a fork and hits 145°F if you use a thermometer – but to be fairItypically go by how it looks.

8 • Rest and check doneness:

•I allow it to cool for a few minutes before tearing in to it so that hopefully, all of those juices can redistribute. Then, I use a fork to both gently prod the fish to ensure that it has released easily and also to verify that it appears fully opaque (meaning that none of it has any visible portions that look translucent).

9 • Serve immediately:

•I put everything on to plates and pour the rest of the herb butter from the pan onto the top (after all, why waste such delicious ‘liquid gold?). A little fresh herb sprinkle makes it fancy, and I always put lemon wedges on the side for each person to squeeze their own.

➤ Coho Salmon Recipe Tips & Variations

• You can grill this instead if you want to, toss it over a medium heat for about 4-5 minutes a side to get those beautiful char marks and smoky flavor that screams summertime.
• Regarding thickness – if you are working with thicker fillets, you can simply add 2-3 minutes. When it comes to fish that is undercooked or rare, it is best to be safe than sorry.
• Do u wanna mix it up? I’ve done this with blackening spice when I’m feeling a little spicy, sometimes I go Mediterranean style with herbs, or even a ginger-soy thing as well, which was pretty terrific.

➤ Serving Suggestions for Coho Salmon Recipe

• I usually just throw this on a plate with whatever roasted vegetables I have in the fridge and some wild rice. Then I’ll add a few stalks of asparagus, and bam – I’m eating like a responsible adult who has their life together!
• Okay, this might sound a little nuts, but sometimes I just throw this on top of jasmine rice with whatever vegetable is about to go bad in my fridge. Then a little drizzle of sesame-ginger dressing, and suddenly I’m eating better than a lot of restaurants around here!

If you enjoyed making this coho salmon, you’re definitely going to want to check out my salmon loaf recipe next. Loaf recipes are those feel-good, family-sized recipes that take the leftover salmon from your coho meal and turn it into a hearty comfort food – the kind of meal that makes everyone fight over seconds!

➤ Storage and Leftovers

• You should plan on eating that coho salmon pretty quickly after you purchase it – within a day or two max. Any longer and it will detract from that fresh taste that makes it superior in the first place.
• If you’ve got leftovers, which don’t usually happen in my house, just refrigerate in an airtight container. They’ll last about 3 days, maybe 4, if you’re pushing it.
• Want to freeze some? Go ahead – just wrap that fish up tight – plastic wrap first, then foil. It will last about 2 months before it tastes like freezer.

➤ Coho Salmon Recipe FAQs

Q: How do I know when coho salmon is done?

⤷ A: When it flakes apart easily with a fork and it’s not see-through anymore! If you want to get super technical, it should be cooked to 145°F, but honestly I visually check the doneness first and then feel it.

Q: Is it okay to make coho salmon with the skin still one it?

⤷ A: Oh yes! The skin gets nice and crispy and also keeps the fish together so it doesn’t fall apart on you. I really love the crispy skin too – it’s like getting a bonus!

Q: What is the difference between coho salmon and other varieties of salmon?

⤷ A: Coho is like the goldilocks of salmon – it has more body than the mild pink salmon we see all over, but it’s not nearly as rich and buttery as king salmon which can be over-the-top at times. It’s right in the middle of the two salmon!