Mastering Baked Coho Salmon

A perfectly baked fillet of coho salmon is a tender, flaky masterpiece, an all-purpose protein you can enjoy in a wide variety of healthy, easy meals. With its milder flavor profile, coho salmon is one of the more delicate varieties of wild salmon, making it a great choice for subtler seasonings that allow its flavor to take center stage. 

Baked coho salmon is an especially convenient protein to have for meal prep, as you can bake several fillets a few days ahead of time to flake into salads, pastas, sandwiches — any of your favorite go-to meals throughout the week. 

Simple Tips for Perfectly Baked Coho Salmon

• Pat the coho salmon fillet dry to remove excess moisture.

• Leave skin on while baking for extra juicy fillets. 

• An instant-read thermometer ensures perfect doneness.

How to Bake Coho Salmon

Gather your materials and ingredients: Your fillet(s), tea towel or paper towels, olive oil, salt and pepper, lemon, baking sheet or dish

Preheat your oven to 375F.

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Meanwhile, pat coho salmon fillet dry with a tea towel or paper towel, then season with salt and pepper and place skin-side down on rimmed baking sheet or baking dish. Optional: line the baking sheet/dish with aluminum foil first.  

Drizzle with olive oil, coating both the top and bottom so the fillet doesn’t stick. Then, top with lemon slices. Transfer to oven and set timer for 8 to 10 minutes, depending on thickness of fillets. 

Coho salmon is medium-rare when it has reached an internal temperature of 120F on an instant-read thermometer at its thickest part, or when it flakes easily with a fork. Add a couple more minutes of cook time until salmon has reached desired doneness. 

Enjoy as fillets, or flake into any of these easy recipes. 

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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.