Alaskan Coho Salmon
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In Stock
- Wild, sustainably hook-and-line caught in Alaska
- Skin on, pin bone out
- Lean source of protein with high omega-3s
- Latin name: Oncorhynchus kisutch
- Individually Quick Frozen (IQF) to preserve peak freshness
- 4 total 8 oz. portions
- Product of U.S.A
- For best taste on frozen products, use within 1-2 days after thawing
- Subscription Eligible
Coho salmon allows for a variety of cooking techniques. Here are a few popular methods:
Grilling: Grilling is a fantastic way to cook coho salmon, as it imparts a smoky flavor and creates beautiful grill marks. Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking. Place the salmon fillets directly on the grill, skin-side down, and cook for about 4-6 minutes per side, depending on the thickness. Flip the fillets carefully using a spatula to maintain their integrity. The salmon is ready when it easily flakes with a fork.
Baking: Baking is a gentle and reliable method for cooking coho salmon. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper or foil. Place the seasoned salmon fillets on the sheet and bake for approximately 10-12 minutes, depending on the thickness. The salmon should be opaque and will easily flake when tested with a fork.
Sautéing: This quick-cooking technique works well for salmon fillets. Heat a skillet over medium-high heat and add a small amount of oil or butter. Once the pan is hot, place the seasoned salmon fillets in the skillet, skin-side up, and cook for about 3-4 minutes. Flip the fillets carefully and cook for an additional 3-4 minutes until the salmon is opaque and flakes easily.
Poaching: Poaching is a gentle and moist cooking method that preserves the delicate texture of salmon. In a shallow pan, bring a flavored liquid, such as water, broth, or white wine, to a simmer. Add herbs, spices, and aromatics to the liquid for extra flavor. Carefully place the seasoned salmon fillets in the simmering liquid, ensuring they are fully submerged. Poach the salmon for approximately 8-10 minutes until cooked through. The flesh should be opaque and easily flake.
Cedar Plank Coho salmon:
To begin, soak the cedar planks in water for 1-2 hours to prevent them from burning on the grill. Meanwhile, preheat your grill to medium-high heat. Season the coho salmon fillets with salt and pepper. Once the cedar planks are soaked, place the seasoned salmon fillets directly on them, skin-side down. Grill the salmon with indirect heat by placing the cedar planks away from direct flames. Close the grill lid and let the salmon cook for approximately 10-12 minutes. We recommend cooking to medium. You will want to remove from heat when the salmon reaches an internal temperature of 135 degrees F and allow the temperature to carry over to 140 degrees F. The cedar planks will infuse the fish with a delightful smoky aroma. Once done, carefully remove the cedar planks from the grill and serve the grilled salmon with your favorite side dishes. This method not only adds unique flavor to the salmon but is an impressive grilling experience for everyone to enjoy.
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- Wild hook and line caught salmon
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- Skin-on, boneless fillets
- Great source of protein, rich in Omega-3
- Rich flavor, velvety texture, large flake
- Individually Quick Frozen to preserve peak freshness
- Product of USA
- For best taste on frozen products, use within 1-2 days after thawing
- (4) 6oz portions
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- Jumbo size, 16-20 units per lb
- Latin name: Litopenaeus setiferus
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- 1 lb per bag, 2 bags total
- Individually Quick Frozen (IQF) to preserve peak freshness
- Product of U.S.A
- For best taste on frozen products, use within 1-2 days after thawing
- Subscription Eligible
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- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
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- Subscription Eligible
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- Subscription Eligible
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- Subscription Eligible
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- Subscription Eligible
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- Subscription Eligible
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- Subscription Eligible
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- For best taste on frozen products, use within 1-2 days after thawing
