Coho Salmon
Oncorhynchus kisutch
A classic wild Pacific salmon from the Northwest, Coho has mild, clean salmon flavor, gentle fattiness, and a delicate texture—great for grilling, roasting, or serving raw when very fresh.
Range
Oregon to Alaska
Method of Capture
Troll, Gillnet
Seasonality
Summer and Fall
Size Range
5 to 10 pounds
Sustainability Consideration:
Coho populations are strongly affected by water policy and habitat issues—especially upper-watershed dams and stream diversions that limit spawning habitat and migration. Thoughtful management of rivers and watersheds is key to long-term Coho health.
Flavor & Texture:
Mild salmon flavor with gentle fattiness and a delicate, tender texture. Coho is less oily and intense than King/Chinook, making it a very approachable “everyday” wild salmon.
Seafood Cooking Tips
Coho is versatile and works well in almost any salmon preparation—just avoid overcooking to protect its delicate texture:
- Grill – Fillets or portions over medium-high heat; leave the center just slightly translucent.
- Sauté / Pan-sear – Crisp the skin side, then finish briefly on the second side.
- Bake / Roast – Roast with herbs, citrus, or a light glaze until just opaque.
- Steam or Poach – Gentle, moist heat keeps Coho very tender.
- Serve raw (very fresh) – Use for crudo, poke, sushi, or lightly cured preparations.
- Cure – Salt- and sugar-based cures or gravlax-style treatments work beautifully.
Pull Coho from the heat as soon as it flakes easily and the center is just set for the best flavor and moisture.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
