Coho Salmon Recipe

This coho salmon recipe features pan-seared and seasoned fillets that yield tender and flaky salmon every time.

Course Main Course

Cuisine American

Prep Time 2

Cook Time 8

Total Time 10

Servings servings

Calories 275kcal

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.

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.

TO REHEAT: Reheat the fillets on a skillet over medium-high heat, flipping often until warm. Or, microwave the fillets for 30-45 seconds.

Variations

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.