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Origin: Pacific Ocean
Wild Alaskan Coho Salmon
Species: Oncorhynchus kisutch
Also called: Silver Salmon
Source: Wild Pacific salmon, with Alaska being a major commercial source
Season: Primarily summer into early fall, with timing varying by fishery.
Coho is generally milder and leaner than King, but still has enough richness to eat like a premium salmon. The flesh is orange-red, typically less intensely colored than Sockeye, with a medium-firm texture and nice flakes when cooked.
Best preparations
- Cast-iron seared with butter, lemon and herbs
- Grilled with just olive oil, salt and pepper
- Roasted with Dijon, garlic and herbs
- Miso or soy-ginger glazed
- Cedar-plank grilled
- Simply broiled until the top caramelizes