Description
Perfectly cooked Coho Salmon with a crispy skin and flaky center, seasoned simply with salt, pepper, and a touch of lemon.
Ingredients
Scale
- 4 fillets Coho Salmon (4–6 ounces each)
- 2 tablespoons olive oil (or avocado oil/melted ghee)
- 2 teaspoons salt (sea salt or Himalayan pink salt)
- 2 teaspoons black pepper (freshly cracked)
- 1 small lemon, sliced (or lime/orange)
- Optional: fresh herbs (dill, parsley, cilantro)
- Optional: garlic butter or compound butter
- Optional: sauces (honey garlic, garlic yogurt, bulgogi)
Instructions
- Preheat a grill pan or non-stick skillet over medium heat and brush with oil.
- Rub each salmon fillet with olive oil and season both sides with salt and pepper.
- Place salmon skin side down in the pan. Cover and cook for 6 minutes.
- Flip fillets and cook for an additional 2 minutes until opaque and flaky.
- Transfer to a plate and let rest for 1 minute. Serve with lemon wedges and garnish as desired.
Notes
Thaw frozen fillets and pat dry before cooking. Marinate for 30 minutes for deeper flavor. Avoid overcooking to retain moisture.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan Seared
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 275 kcal
- Sugar: 1g
- Sodium: 1238mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 85mg