Characteristics of the Fish
- Tender to semi-firm flaky texture
- Delicate flavored salmon
- Natural coral to orange-red color
- Healthful source of essential omega-3 fat
- Natural source of vitamins and minerals – https://www.ars.usda.gov/ARSUserFiles/80400525/Articles/EB07_Salmon.pdf
Details of Harvest and Seasonality
Harvest Area: Southeast Alaska
Gear Type: Primary Troll Harvest; Secondary Gillnet Harvest
Primary Fishery Management: Alaska Dept. of Fish and Game
Harvest Season: Mid July through September with peak harvest in August
Suggested Cooking & Holding
Coho is a wonderful wild salmon. Cut fish into portions before cooking to prevent overcooking smaller or thinner portions.
- 350 degrees F indirect flame.
- Using an ungreased grill, lay fish skin side down, close the grill cover and allow coho salmon fillet to cook for 10 min. per inch of thickness. Do not check for doneness.
- Remove fillet from the heat and allow it to rest for 2-4 minutes before serving.
- Not necessary to flip while cooking.
- Using a spatula lift fish off grill so as to leave one side of its skin and scales stuck to the cooking surface and serve the fish skinless side up.
- Recommended portion size 5 oz per person. Lemon, salt and pepper to taste.
- 350 degrees uncovered for 10 minutes per inch thickness.
- cover raw fillet portions with sauteed chopped vegetable before baking. Saute vegetables until barely tender and still firm.
Pan Sear (1 lb fillet):
- In a hot lightly oiled skillet, sear the fillet flesh side down for 5 minutes until flesh lifts easily and then flip once. If fillet resists flipping wait another minute. It will flip easily when ready.
- Cook covered for an additional 5 minutes or more depending on the thickness. Total cook time 10 minutes per inch thickness.
- Coho tastes best well seasoned with tangy and spicy flavors such as paprika, lemon zest, black pepper, garlic salt, sumac, onion powder, and/or coriander powder.
- Add salt and lemon to coho salmon after its done cooking to avoid drying out the fish.
Amanda’s Serving Suggestions
- Serving wild coho salmon one weekly is an excellent part of a healthy lifestyle
- Grilled coho salmon kabobs must be generously brushed with flavorful oil to prevent sticking to the grill. Vegetables must be kept small to allow for them to fully cook during the brief cooking time of the coho salmon
- The best season for wild coho salmon is lemon zest. Special tool required and comepletly worth it.
- Coho is delicious when batter fried and served with sauce for tempura or as a protein for tacos. Zesty flavors will enhance its goodness; use fried coho served with mild and fresh tasting side dishes such as tomato and onion salad, avocado with cilantro and lime dressing, or lettuce and radished sliced thin with a squirt of lime aioli.
- Leftover coho:
- leafy green fresh salad add in
- mixed with cream cheese for bread or spread for bagels
- mixed with mayonnaise for sandwiches or served as a side
- stuffed in rice wraps with shredded cabbage, carrot and cilantro and ginger poppy seed dressing for dipping