Skip to main content

How to Cook Chilean Coho Salmon

Use this guide to see the best ways to prep and cook your Chilean Coho Portion with your method of choice — pan-searing or baking!

Use this guide to see the best ways to prep and cook your Chilean Coho Portion with your method of choice — pan-searing or baking!

How to Cook Chilean Coho Salmon

Ingredients

  • PrimeWaters Chilean Coho Salmon 8 Ounce Portion
  • Olive Oil
  • Kosher Salt
  • Fresh Ground Black Pepper Pepper

Instructions

  1. 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.
  2. To Prep: Set your thawed Chilean Coho Portion out on the counter in its package for 10 minutes, allowing the portion to come to room temperature which promotes even cooking. After letting your salmon portion rest, take out of packaging and blot dry with paper towels.
  3. To Pan Sear: Heat 10 inch non stick pan over medium heat. Brush both sides of portion with olive oil and sprinkle with salt and pepper to taste.
  4. Place portion in pan skin side down first and cook for 2 minutes.
  5. If you prefer the skin on your portion extra crispy, continue crisping the skin to your desired level. Turn your portion over and continue to cook for another 2 minutes.
  6. You do not want to overcook your Coho Salmon and dry it out. Per FDA regulations, you want to reach an internal temperature of 145°F, we recommend removing your portion from the pan at 140°F, internal temperature will continue to rise while the portion rests . If you prefer a less cooked “medium” salmon portion, stop cooking when internal temperature reaches 130°F-135°F. If you do not have a thermometer, you can check your salmon cooking progress by placing a fork or knife in the portion and twisting, the fish should flake with ease and be opaque in color. When done cooking, allow portion to rest for 5 minutes.
  7. To Bake: Lightly spray sheet-pan with non-stick cooking spray and place fillet on top, skin side down.
  8. Season portion with salt and pepper to taste. Use other seasoning combinations such as garlic butter, lemon-dill, or specialty salmon rubs.
  9. Bake at 400°F for 12-15 minutes. Salmon should cook about 8 minutes for every inch of thickness. You do not want to overcook your salmon, remove portion from oven with an internal temperature of 140°F and let rest for 5 minutes, it will continue to cook and rise in internal temperature.
  10. To Serve: Garnish with any herbs you have in the cupboard you desire and squeeze a lemon wedge over your portion and enjoy!