This pan-seared Coho Salmon Fillet is one of those golden weeknight staples that feels elegant but comes together in under 15 minutes. The fish cooks fast, the ingredients are minimal, and the result is always something that makes you feel like you’ve treated yourself — even if you’re just eating in front of the TV after a long day. I’ve made this on rushed weeknights, for quiet Sunday dinners, and even sliced it cold over salads the next day. It’s reliable, fresh-tasting, and a total fridge-to-table winner.
Ingredients Needed
Coho Salmon Fillets:
Coho has become one of my favorite types of salmon to cook with. It’s leaner than king salmon but still tender and buttery when cooked right. I always go for skin-on, wild-caught fillets when I can. They sear up beautifully, and that skin acts like a natural nonstick shield in the pan.
Olive Oil (or Avocado Oil):
I prefer olive oil for the flavor, but avocado oil works great if you’re cooking at slightly higher temps. The key is a hot pan and just enough oil to coat it so the salmon gets that golden sear.
Kosher Salt and Black Pepper:
Simple seasonings, but they’re essential. I always salt both sides and crack some pepper over the flesh side just before it hits the pan.
Lemon Wedges:
I always serve salmon with lemon, and sometimes I even throw a few slices into the pan during the last minute of cooking. The sizzle releases oils from the peel and gives everything a subtle citrusy aroma.
How to Cook Coho Salmon
Cooking Coho salmon really is about not overthinking it. The fish has a lovely clean flavor that doesn’t need a lot of dressing up.
Step 1: Pat Dry
Moisture is the enemy of that golden crust, so use paper towels to get the fillets nice and dry. If I’m cooking straight from the fridge, I let the fish sit out for 10 minutes so it’s not ice-cold going into the pan.
Step 2: Season
I drizzle olive oil over the salmon and season both sides with kosher salt and black pepper. If I’m feeling fancy, I’ll add a pinch of garlic powder or a light sprinkle of smoked paprika on the flesh side.
Step 3: Sear
Skin side down first, always. That’s the side you want to get crispy, and it also helps prevent sticking. I let it cook undisturbed for a few minutes until it starts to release easily, then I flip and gently peel off the skin if I don’t want to serve it.
Step 4: Serve
Once it’s cooked through and flaky, I plate it up with a good squeeze of fresh lemon. If I have fresh herbs on hand, parsley or dill adds a nice touch.
Tip: If you’re not sure whether it’s done, use an instant-read thermometer — 145°F is the sweet spot. Or just press a fork into the thickest part and see if it flakes easily.
Recipe Tips from Experience
- Use a cast iron or stainless steel pan for the best sear. Nonstick works too, but you won’t get that crisp crust.
- Don’t crowd the pan — if you’re cooking multiple fillets, do them in batches so they have room to breathe.
- Let it rest a minute before serving. The fish finishes cooking from residual heat, and the juices stay in place.
One time, I served this with a simple cucumber-dill yogurt sauce on the side, and it was such a hit I started keeping that in rotation too. Coho’s mild flavor pairs beautifully with something cool and creamy.
Storage Instructions
To Store:
Once cooled, I store leftovers in an airtight container in the fridge. They keep well for 2–3 days. The texture changes a bit, but it’s still good — especially flaked over salads or tucked into wraps.
To Freeze:
I let the salmon cool fully, then wrap it tightly and store in a zip-top freezer bag. It’s best used within 2–3 months. I try not to freeze if I’ve already used frozen fillets once — just to keep the texture intact.
To Reheat:
Skillet is best — low heat, maybe a splash of water or oil, and a loose lid. It keeps the fish moist. If you’re short on time, the microwave works — just don’t overdo it or it’ll dry out.
Serving Suggestions
This Coho salmon is versatile enough to work with almost any side. A few of my favorites:
- Steamed jasmine rice or herbed quinoa
- Garlic roasted potatoes
- Sauteed spinach or asparagus
- Chopped salad with lemon vinaigrette
- Lemon butter pasta for something richer
For sauces, a lemon butter drizzle or a creamy dill sauce really brings out the flavor. And if I’ve got leftovers, I flake the salmon and mix it into a grain bowl with cucumbers, tomatoes, and tzatziki.
Frequently Asked Questions
Do you cook Coho salmon differently than other salmon?
A little, yes. Coho is leaner, so it cooks faster than richer types like sockeye or king. Keep an eye on the cook time to prevent it from drying out.
Can I use a different type of salmon?
Definitely. Atlantic salmon, sockeye, or steelhead trout all work with this same method — just adjust the cook time based on thickness. Steelhead is a great alternative if you want something similarly mild and firm.
Final Thought
This pan-seared Coho salmon is proof that good food doesn’t have to be complicated. With just a few ingredients and a hot skillet, you’ve got a restaurant-worthy dish on the table in minutes. Whether you’re feeding your family on a busy Wednesday or cooking solo and craving something clean and satisfying, this salmon delivers every time. It’s quick, nourishing, and one of those simple meals you’ll come back to again and again.
Coho Salmon Fillet
This pan-seared Coho Salmon Fillet is one of those golden weeknight staples that feels elegant but comes together in under 15 minutes.
Ingredients
- 4 fillets coho salmon 4-6 ounces each
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 small lemon sliced
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
- TO STORE: Let the salmon cool completely, then store it in an airtight container in the refrigerator for 2-3 days.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 323Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 14gCholesterol 90mgSodium 1133mgCarbohydrates 3gFiber 1gSugar 1gProtein 35g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
