Not all salmon is created equal. If you've only ever bought the pale, farmed Atlantic salmon from a grocery store, you owe it to yourself to try coho.
Coho salmon( also called silver salmon) is a Pacific species with a distinctly different character: deeper colour, firmer flesh, and a flavour that's rich without being overwhelming. It's the fish that converts people who think they don't like salmon.
What Makes Coho Different
Atlantic salmon (the kind you see most often in grocery stores) is almost always farmed. It's mild, soft, and reliable, but rarely exciting. The high fat content makes it forgiving to cook but also gives it a heaviness that some people find off-putting.
Coho is leaner and firmer. It has a cleaner, more delicate flavour than a sockeye, without the strong fishiness that turns some people off. The flesh holds together better during cooking, which makes it ideal for high-heat methods like pan-searing and grilling.
3 Ways to Cook Coho Salmon
Pan-Sear: Pat dry. Season with salt and pepper. Skin side down in a hot pan with oil for 4 minutes. Flip once. 2 more minutes. Done. The skin gets crispy, the flesh stays moist. Finish with a squeeze of lemon.
Cedar Plank: Soak a cedar plank for 1 hour. Brush the salmon with olive oil, season with salt, cracked pepper, and a touch of honey or maple. Grill on the plank at medium-high heat for 12–15 minutes until just flaking. The smoke infuses the fish with a subtle woodsy depth.
Oven-Baked: 400°F, 12–15 minutes depending on thickness. Season with garlic butter, fresh dill, and lemon slices laid across the top. Simple, clean, and foolproof.
What to Pair It With
Coho is versatile. For lighter pairings, go with a simple cucumber and fennel salad, lemon-dressed wild rice, or sautéed spinach with garlic. For something heartier, roasted fingerling potatoes or a creamy corn chowder on the side makes it feel like a full occasion dinner.
Why Source Matters
When coho is fresh and properly sourced, you can taste the difference immediately. We take sourcing seriously at Ribeye. The fish at our counter is handled with the same care as our beef. Ask us where it came from. We'll tell you.
Fresh coho has bright, almost orange-red flesh, no strong odour, and firm texture that bounces back when pressed. If it smells fishy, it's not fresh. Ours is.
