Market of Choice
Market of Choice Coho Salmon Fillets
What it is
These are raw, skin-on coho salmon fillets. Coho salmon, also known as silver salmon, is a Pacific salmon species. It is prized for its firm texture and mild, slightly sweet flavor. The skin is left on, which can help the fish retain moisture and add a pleasant crispness when cooked properly. These fillets are ready for your culinary creations.
How people cook with it
This salmon is versatile and can be prepared using many cooking methods. Its natural richness makes it a satisfying main course.
- Pan-seared for a crispy skin
- Baked with herbs and lemon
- Grilled for a smoky flavor
- Poached gently for delicate texture
To cook, pat the fillets dry with paper towels. Season generously with salt and pepper. For pan-searing, heat oil in a skillet over medium-high heat and cook skin-side down first until the skin is crisp. Flip and cook briefly on the flesh side. For baking, place on a baking sheet, add your favorite seasonings, and bake until opaque and flaky. Grilling requires a well-oiled grill to prevent sticking. Poaching involves simmering the fish in a flavorful liquid.
How it differs from similar foods
Compared to sockeye salmon, coho has a milder flavor and a less intense red color. It is also generally less oily than king salmon, offering a balanced richness. Its texture is firm but not as dense as some other salmon varieties.
Who it is for
Home cooks looking for a high-quality, flavorful fish for weeknight dinners or special occasions.
How to keep the rest
Keep any unused raw salmon refrigerated at 32-40°F (0-4°C). It is best to cook it within one to two days of purchase. Ensure it is tightly wrapped to prevent drying out and to avoid cross-contamination with other foods.