Coho salmon, also known as “silver salmon” is an average salmon. It’s not the biggest or the smallest, nor the fattiest or leanest, but is a mild fish that is low in saturated fat and an excellent source of omega-3 fatty acids and potassium.
Milder in taste than other salmon varieties, it has enough fat to be rich but not overpowering, and enough flavour to be filling and tasty but not too intense. Roasting is a nice way to cook coho, by wrapping pieces or whole fillets in a parchment paper parcel along with fresh herbs, lemon, a splash of wine, salt, and olive oil.
Coho also holds up well to grilling. Simply season the fish with salt and pepper and grill flesh side down for 5 minutes without moving it, then 3 minutes skin side down. Let rest before serving and enjoy!