Pan-sear or bake Chilean Coho salmon to a tender, flaky finish without overcooking.
To Thaw
Place your Chilean Coho salmon portion in the refrigerator the night before you plan to cook it, allowing the fillet to thaw for 8-10 hours.
To Prep
Set your thawed portion out on the counter in its package for 10 minutes to come to room temperature, which promotes even cooking. Take the salmon out of its packaging and blot dry with paper towels.
To Pan Sear
- Heat a 10-inch nonstick pan over medium heat.
- Brush both sides of the portion with olive oil and sprinkle with salt and pepper to taste.
- Place portion in pan skin side down first and cook for 2 minutes. If you prefer the skin extra crispy, continue crisping to your desired level.
- Turn the portion over and cook for another 2 minutes.
- Per FDA regulations, target an internal temperature of 145°F. We recommend pulling at 140°F since the temp will continue to rise while resting. For medium, stop cooking at 130-135°F. Without a thermometer, twist a fork in the portion — the fish should flake easily and look opaque.
- Allow portion to rest for 5 minutes.
To Bake
- Lightly spray a sheet pan with nonstick cooking spray and place fillet on top, skin side down.
- Season with salt and pepper to taste, or use combinations like garlic butter, lemon-dill, or specialty salmon rubs.
- Bake at 400°F for 12-15 minutes — about 8 minutes per inch of thickness.
- Pull at an internal temperature of 140°F and let rest for 5 minutes.
To Serve
Garnish with fresh herbs and a squeeze of lemon.
