A delicious pan-seared coho salmon recipe that is baked with lemon and herbs and serves alongside roasted vegetables.
I am all about easy meals when it comes to preparing dinner for the family. While you may be looking at these pictures thinking I spent a ton of time, I actually did not. The pan-seared coho salmon literally only took about 15 total minutes to cook while I threw all of the other vegetables into the oven to roast.
While I focus much more on the fish and how to cook it in this post, I want you to know that it just goes so well with all vegetables so please feel free to mix and match your desires, and please don’t forget about seasonality either. Those heavy root veggies and squashes are really coming in so you better believe I am all over those!
What is Coho Salmon
We are on the tail end of coho salmon season so I’m doing everything in my power to load up on it before it ends in October. If you’ve never had coho, it’s essentially a less fatty, lighter flavored salmon. Coho is also just a touch smaller than King salmon, which is also known as chinook and can oftentimes be much cheaper. Coho is fished from Alaska all the way down to the Baja in Mexico!
How to Cook It
Coho, just like any salmon, is super easy to cook because it’s a much more steaky fish in comparison to others. Regardless if you are grilling or pan searing salmon, it all starts with the oil you are using. You can brush the top of it with oil or you can drizzle some in a hot pan before cooking, but either way, it’s incredibly important.
Because the fish is delicate it cooks very quickly no matter the cooking method, and in addition, it browns really well which brings about such good flavor. When pan-searing coho salmon I start by adding oil to a hot pan and once it lightly smokes I add in the fish flesh side down and then turn the heat down to medium. From there I let it cook for 5 to 6 minutes before flipping it over. It’s super important to make sure it pulls away from the pan with ease and does not stick.
After you flip the salmon over simply cook it on the cooktop or you can finish it in the oven at 375° for 8 to 10 minutes.
More Seafood Recipes
- Salmon Salad recipe
- Sea Bass en Papillote
- Salmon and Amoigue Sauce
- Shrimp Ceviche
- Teriyaki Shrimp Tacos
Pan-Seared Coho Salmon Recipe with Lemon and herbs
- 5 tablespoons of Thrive Algae Oil
- 2 tablespoons of chopped fresh dill
- 1 tablespoon of chopped fresh chives
- 1 tablespoon of chopped fresh parsley
- 2 finely minced garlic cloves
- zest of 2 lemons
- juice of 1 lemon
- 2- pound side of fresh wild caught coho salmon
- sea salt and fresh cracked pepper to taste
- assorted roasted vegetables
- Preheat the oven to 375°.
- In a small bowl mix together 3 tablespoons of algae oil with dill, chives, parsley, garlic, and lemon zest. Set aside.
- season the salmon very well on both sides with salt and pepper. Be sure to leave the skin on the salmon.
- Next, add 2 tablespoons of algae oil to a very large saute pan over high heat. Once the oil begins to lightly smoke, add in the salmon flesh side down into the pan and turn the heat down to medium to medium-high heat.
- Cook the salmon for 5 to 6 minutes. It should easily pull away from the pan when flipping it. If it stays stuck to the pan, then give it another minute or 2 or until it pulls away with ease.
- Flip the salmon over and squeeze 1 lemon over the top of the salmon. Note, the pan will smoke.
- Next, add 2/3 of the herb and oil mixture to the top of the salmon and evenly spread it on.
- Finish by baking in the oven for 8 to 10 minutes or until it is cooked.
- Serve the salmon alongside desired assorted roasted vegetables.