Bake a full-side Chilean coho fillet for a delicious, easy meal that's ready to serve in about 20 minutes.
Prep the pan
Lightly spray a sheet pan with non-stick cooking spray and place the fillet on top, skin side down. You can also wrap the fillet in foil and place it on the sheet pan for less mess — lightly coat the foil with baking spray if you do.
Season
Drizzle the salmon with olive oil on both sides. Season with salt and pepper to taste, or try garlic butter, lemon-dill, or a specialty salmon rub. If wrapping in foil, fold the sides up until the salmon is fully wrapped.
Bake
Bake at 375°F for 15–20 minutes, until the salmon is almost cooked through at the thickest part. Cook time varies with thickness.
Broil
Remove the salmon from the oven and carefully open the foil (watch for steam). Turn the broiler on and return the fillet to the oven for about 3 minutes, until the top is slightly golden and the fish is cooked through. Watch closely so it doesn't overcook.
Check doneness
Aim for an internal temperature of 145°F. Pull the salmon at around 140°F since it will continue to cook as it rests. For medium, pull it at 130–35°F. If you don't have a thermometer, poke the thickest part with a fork — if it flakes with some translucency in the middle, it's done.
If the salmon needs a little more time but you don't want to risk overcooking, remove it from the oven, cover with foil, and let it rest at room temperature for several minutes.
Serve
Sprinkle with fresh herbs or top with a squeeze of lemon.
