Description
This Coho salmon recipe delivers perfectly pan-seared fillets that are tender, flaky, and ready in just 10 minutes. Simple, healthy, and flavorful, it’s ideal for a quick weeknight dinner.
Ingredients
- 4 fillets coho salmon (4–6 ounces each)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 small lemon, sliced
Instructions
- Preheat a grill pan or non-stick skillet over medium heat. Brush the pan with a little oil.
- Rub olive oil over each salmon fillet, then season both sides with salt and pepper.
- Place the salmon fillets skin-side down in the pan. Cover and cook for 6 minutes.
- Flip the salmon and cook for an additional 2 minutes uncovered.
- Transfer the cooked salmon to a plate and let rest for 1 minute.
- Serve with lemon wedges.
Notes
- TO STORE: Cool salmon completely, then refrigerate in an airtight container for up to 2–3 days.
- TO FREEZE: Place cooled fillets in a freezer-safe bag and freeze for up to 3 months. Thaw completely before reheating.
- TO REHEAT: Reheat in a skillet over medium-high heat or microwave for 30–45 seconds.
- Garnish with fresh herbs like dill or parsley, or top with garlic butter.
- Try serving with sauces like honey garlic, garlic yogurt, or bulgogi sauce for variety.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 1g
- Sodium: 1238mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 70mg
