How to Cook Fresh Coho Salmon to Perfection

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, following some simple guidelines will help you cook fresh coho salmon to tender, flaky perfection every time.

Buying High-Quality Fresh Coho Salmon

The first step is 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

For 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. Avoid any coho with an off smell or dull, faded appearance.

Make sure the coho salmon was properly handled and refrigerated at all times. Buy coho from reputable fish markets and stores you trust, and keep it chilled until ready to cook.

Handling and Storing Fresh Coho Prior to Cooking

• Place fresh coho fillets in the coldest part of the fridge if cooking within 1-2 days. Cover loosely with plastic wrap in a shallow dish.

• 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.

• Thaw frozen coho in the fridge 1-2 days before cooking. Do not refreeze previously frozen salmon.

• Rinse fillets just before cooking and pat dry thoroughly with paper towels. Excess moisture inhibits browning.

Following proper handling procedures keeps fresh coho in optimal 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:

Grilling

The high, dry heat of the grill gives coho a lovely charred exterior while keeping the interior moist.

• Grill skin-on fillets or steaks 4-5 minutes per side over medium-high heat.

• Use indirect heat for thick cuts, farther from the coals.

• Try a cedar plank for added smoky flavor.

Baking

Baking allows the fish to gently cook in ambient heat. It’s a simple, hassle-free preparation.

• Preheat oven to 400°F. Place seasoned coho fillets or steaks on a parchment-lined baking sheet.

• Bake 12-15 minutes until fish flakes easily with a fork. Thickness determines time.

• Add citrus, herbs or compote to the pan for extra flavor.

Pan-Searing

Searing coho fillets in a hot pan gives a crispy exterior and tender, juicy interior.

• Pat fillets very dry before searing in hot oil over medium-high heat.

• Sear skin-side down first. Flip and cook a few minutes more.

• Make a pan sauce from the fond leftover in the pan.

Broiling

Broiling caramelizes the exterior while keeping the inside tender and moist.

• Place oiled salmon on a foil-lined pan under the broiler, 3-4 inches from heat.

• Broil 4-6 minutes until opaque and flakes easily. Watch closely to prevent overcooking.

Poaching

Gently cooking the salmon in hot liquid like wine or broth.

• Simmer aromatics like citrus, herbs and peppercorns in liquid.

• Cook fillets 4-8 minutes depending on thickness.

• Remove salmon and reduce poaching liquid to a sauce.

Determining Doneness

It’s important not to overcook coho salmon. Check for doneness using these visual cues:

• Opaque, no longer translucent
• Flakes easily when poked with a fork
• Lightens in color from deep red to pink
• Internal temp of 135-145°F

After removing from heat, the temperature will rise 5-10 degrees for ideal serving temperature. Let rest 5 minutes before serving so juices redistribute through the fish.

Serving Freshly Cooked Coho

The mild flavor of coho salmon pairs well with:

• Rice, quinoa or pasta
• Sauteed or roasted vegetables
• Citrus
• Fresh herbs like dill, basil, cilantro
• Sauces like chimichurri, salsa verde, aioli

For easy weeknight meals, drizzle cooked coho with olive oil, salt, pepper and lemon. Or make composed dishes like salmon rice bowls.

No matter how you prepare it, ultra-fresh coho salmon cooked properly makes for amazing, flavorful meals. Follow these simple tips to handle, store and cook coho salmon for the best texture and taste.

Both the oven and stovetop offer good options for cooking salmon, each with its own advantages. Oven baking produces a tender, moist result, while pan-searing on the stovetop can create a crispy crust.