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This pan-seared coho salmon recipe promises tender, flaky salmon in 10 minutes or less. Made with simple ingredients, it’s a quick and healthy weeknight protein.
Table of Contents
This coho salmon recipe is one of my family’s favorite weeknight meals. Coho salmon has a reputation among fish lovers for being difficult to cook. But, I find the trick is not to overcomplicate it, as it has a more meaty, buttery flavor than white fish. Inspired by my pan-seared salmon, I’ve used minimal seasonings to let the flavor shine. It’s easy to make and has no fishy flavor.
If you’re hungry for more seared seafood dishes, try my pan-seared rockfish, pan-seared monkfish, or Chilean sea bass next.
Ingredients needed
- Coho salmon fillets. This is one of my favorite types of salmon. It’s found in the Pacific and is known for having a mild, lean texture. If possible, I suggest seeking out skin-on wild salmon over farmed salmon. If you’re using frozen fillets, make sure they’re fully thawed.
- Olive oil. To build a crisp, golden crust on the fish. Avocado oil also works.
- Kosher salt and black pepper. Just a pinch to taste.
- Lemon wedges. My preferred garnish for seafood.
How to cook coho salmon
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Prep. Pat the fillets dry.
Step 2- Season. Drizzle oil over them, and season with salt and pepper.
Step 3- Sear salmon. Pan fry the salmon, skin-side down, then flip to flesh side down, remove the skin, and cook until it flakes with a fork.
Step 4- Serve the salmon warm with fresh lemon juice.
Arman’s recipe tips
- Use an instant-read thermometer. You’ll know the fish is done cooking when the internal temperature reaches 145F.
- Or pay attention to the color of the meat. I can tell the fish is fully cooked when it flakes easily with a fork and the pink flesh has turned slightly opaque.
- Always cook the fish skin side down. When cooking salmon with the skin on, I find this makes peeling off the skin WAY easier than trying to do it raw.
Storage instructions
To store: Let the salmon cool completely, then store it in an airtight container in the refrigerator for 2-3 days.
To freeze: Transfer the fillets to a freezer bag and freeze for 3 months. Let the frozen fillets thaw fully before reheating.
Reheating: Reheat the fillets on a skillet over medium-high heat, flipping often until warm. Or, microwave the fillets for 30-45 seconds.
Frequently asked questions
Generally, yes. Coho salmon is milder in flavor and naturally leaner, so it doesn’t need to cook as long as sockeye salmon or chum salmon.
Yes, while the texture of coho salmon is very specific, you can use other cuts of salmon. Interestingly enough, steelhead trout has a similar texture and flavor to coho, as does wild Atlantic salmon.
Serving suggestions
If you tried this pan-seared salmon recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Coho Salmon Recipe
Ingredients
Instructions
- Preheat a grill pan or non-stick skillet over medium heat. Brush the grates or pan with oil.
- Rub the olive oil over each salmon fillet, then season each side with salt and pepper.
- Place the salmon in the pan, skin side down, and cook for 6 minutes, covered. Flip the salmon and cook for a further two minutes.
- Transfer the salmon onto a plate and let it rest for one minute before serving with lemon wedges.
Notes
- Garnish. Top the salmon with fresh herbs, like dill or parsley, or serve it with a dollop of garlic butter.
- Or serve with a sauce, like my honey garlic sauce, garlic yogurt sauce, or bulgogi sauce.
You are right- Coho salmon is very difficult to cook but you’ve nailed it- it’s so tender when you pan sear it!
Right? glad this helped 🙂