Silver Salmon Recipe
This Silver Salmon Recipe features fresh, wild-caught silver salmon, also known as Coho salmon, perfectly seasoned and cooked to tender, flaky perfection. Whether grilled, baked, or pan-seared, this recipe brings out the natural richness of the fish with a simple yet flavorful combination of herbs, citrus, and butter. It's a healthy, delicious, and easy-to-make dish perfect for weeknight dinners or special occasions.
Equipment
- Baking sheet (for baking method)
- Grill (for grilling method)
- Cast-iron skillet (for pan-searing method)
- Mixing bowl
- Whisk
- Tongs or spatula
- Measuring spoons
- Knife
- Cutting board
- Aluminum foil (optional, for grilling)
Ingredients
- For the Salmon:
- 2 lbs silver Coho salmon fillet (skin-on, fresh or thawed)
- 2 tbsp olive oil or melted butter
- 2 cloves garlic minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika optional
- ½ tsp dried thyme or 1 tsp fresh thyme
- ½ tsp dried dill or 1 tsp fresh dill
- For Garnish & Serving:
- 1 lemon sliced into wedges
- 2 tbsp fresh parsley chopped
- 1 tbsp capers optional
Instructions
- Option 1: Baking Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- Prepare the salmon: Pat dry the fillet with paper towels. Place it skin-side down on the baking sheet.
- Season: In a small bowl, whisk together olive oil, garlic, lemon juice, lemon zest, salt, pepper, paprika, thyme, and dill. Brush or rub this mixture evenly over the salmon.
- Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
- Broil (optional): For a slightly crisp top, broil for the last 2 minutes.
- Serve with lemon wedges, fresh parsley, and capers if desired.
- Option 2: Grilling Method
- Preheat grill to medium-high heat (375-400°F / 190-200°C). Lightly oil the grates or use foil for easy cleanup.
- Season the salmon as described above.
- Grill skin-side down for 4-5 minutes. Carefully flip and grill for another 3-4 minutes, until cooked through.
- Remove from heat, garnish, and serve immediately.
- Option 3: Pan-Searing Method
- Heat a large skillet over medium-high heat with 1 tbsp olive oil.
- Place salmon skin-side down and sear for 4-5 minutes. Flip and cook for another 2-3 minutes.
- Baste with extra butter or olive oil for more flavor.
- Serve immediately with fresh herbs and lemon.
Notes
Doneness Check: Salmon is done when it reaches an internal temperature of 125-130°F (52-54°C) for medium-rare or 140°F (60°C) for well-done.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.
Reheating: Warm gently in a low oven (275°F / 135°C) for 10 minutes or microwave in short bursts.
Pairings: Serve with roasted vegetables, quinoa, mashed potatoes, or a fresh salad.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.
Reheating: Warm gently in a low oven (275°F / 135°C) for 10 minutes or microwave in short bursts.
Pairings: Serve with roasted vegetables, quinoa, mashed potatoes, or a fresh salad.