There’s something deeply satisfying about a beautifully pan-seared salmon fillet—golden and crispy on the outside while remaining tender and flaky on the inside. It’s the kind of dish that looks and tastes like something you’d order at a fine dining restaurant, yet it takes less than 15 minutes to prepare in your own kitchen.
Coho salmon, known for its delicate texture and slightly milder flavour compared to King or Sockeye salmon, is a fantastic choice for a quick and delicious meal. Whether you’re looking for a nutritious weeknight dinner or an effortlessly elegant dish to impress guests, this pan-seared Coho salmon will not disappoint. The key to perfection lies in just a few simple techniques: drying the fillet properly, using the right pan, and resisting the temptation to move the fish around too soon.
Why Coho Salmon?
Coho salmon, also known as silver salmon, is highly prized for its lean, firm flesh and slightly sweet, buttery taste. It’s a versatile fish that pairs well with a variety of flavours, from fresh citrus to earthy herbs and creamy sauces. With its rich omega-3 content and high protein levels, Coho salmon is not only delicious but also incredibly nutritious, making it a smart choice for health-conscious food lovers.
This recipe keeps things simple, allowing the natural taste of the salmon to shine. A crisp, well-seasoned skin adds texture, while a squeeze of fresh lemon enhances the salmon’s delicate flavour. It’s a foolproof dish that requires minimal ingredients but delivers maximum impact.
● Prep Time: 5 minutes
● Cook Time: 5 minutes
● Total Time: 10 minutes
● Yield: 2 servings
INGREDIENTS
● 1 teaspoon olive oil
● 2 Coho Salmon Fillets (150-200g each)
● Sea salt
● Freshly ground black pepper
● 1 lemon
● Parsley for garnish (finely chopped)
DIRECTIONS
Tip: Perfect pan-seared salmon should have crisp skin, moist and tender flesh, and fat that has been fully rendered. The key is to cook the salmon most of the way through with the skin side down to insulate the delicate flesh from the direct heat of the pan.
1. Press the salmon fillets between paper towels to dry surfaces thoroughly.
2. Season on both sides with salt and pepper.
3. Heat oil over medium-high heat until shimmering.
4. Reduce the heat to medium-low and add a salmon fillet, skin side down.
5. Press the fillet firmly in place for 10 seconds, using the back of a flexible spatula, to prevent the skin from buckling.
6. Add the remaining fillet one at a time, pressing with a spatula for 10 seconds.
7. Cook the fillets by pressing gently on the back of the fillets occasionally to ensure good contact with the skin, until the skin releases easily from the pan. Cook time should be about 4 minutes.
8. If the skin shows resistance when you attempt to lift a corner with a spatula, allow it to continue to cook until it lifts easily.
9. Flip salmon fillets and cook on the other side for 15 seconds, then transfer to a paper towel-lined plate to drain.
10. Garnish the salmon fillets with parsley. Serve immediately with lemon slices and greens on the side.
This pan-seared Coho salmon recipe is a true testament to the power of simple cooking. With just a handful of ingredients and a few easy techniques, you can create a dish that’s as refined as it is effortless.
Whether you’re cooking for yourself after a long workday or preparing a special meal for loved ones, this recipe delivers every time. The crispy skin, tender flesh, and fresh lemony finish make it an absolute delight to eat. And best of all, it’s quick, healthy, and packed with flavour.
