There are several different types of salmon, and each has a different look and taste. Today we’re going to talk about cooking coho salmon, but you can check out our blog Salmon: What’s the Difference if you want to learn more. Coho salmon, also known as silver salmon, are right in the middle of the range of salmon types in a lot of ways. They’re not the smallest or the largest; they’re not the leanest or the fattiest; they’re not the least or the most firm; and they’re not the cheapest or the most expensive.
Coho salmon are generally around 8-12 pounds, but can be upwards of 30 pounds. They are caught anywhere from Alaska to Oregon, and their run typically starts in June and lasts until September. They maintain their silvery color (which is where the name silver salmon comes from) when they first appear in rivers, but they turn a deep red when heading upstream to breed. Once they have changed color or developed their iconic hooked mouth, they tend to be less enjoyable to eat.
There are a number of ways to prepare your coho including poaching, sauteing, grilling, and smoking. If you choose to smoke your coho, try using a lower heat than you would with other types of salmon. This allows the fish to maintain a little of its fat, enhancing its flavor.
We found a recipe for Firecracker Grilled Alaska Salmon by Christine L. on allrecipes.com that we can’t wait to try with some coho fillets, and we wanted to share it with you.
Hopefully you’ve found this post useful for cooking your coho salmon. Nothing beats cooking a salmon you caught. So, if you want to try your hand at catching salmon, learn about opportunities to go fishing in British Columbia, Canada.