Salmon filet on sheet pan with metal grate.
Salmon filet on sheet pan with metal grate.
Plated Alaskan Coho Salmon Filet with Lemon
Salmon filet on metal sheet pan and grate with salt sprinkled on it.

Alaskan Coho Salmon Filet

Wild Caught

$70.00

Wild caught in Alaska, our coho salmon has a mild flavor, firm texture and a high level of Omega-3 oils. Each package contains one skin-on filet. Average weight is 1.8 lbs.

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US Fisheries

US Fisheries

Sustainably Caught

Sustainably Caught

Wild, Not Farmed

Wild, Not Farmed

Details

Cooking Tips

Coho salmon has a wonderful mild flavor and a characteristic firm texture. It has a lighter colored, orange-red flesh and is rich in Omega-3 oils. This salmon is cut into large filets for a great presentation. Perfect for a group of guests. The fat content is lower than other salmon and can be prepared using any method. For an easy dinner, simply season with salt and pepper, olive oil, lemon, wrap in foil and bake.

All our coho salmon is caught and processed in Southeast Alaska using sustainable hook and line fishing methods. Our fish is caught fresh and flash frozen to preserve its natural goodness. The location where the salmon was obtained is printed on each package for traceability. With healthy populations, Alaskan coho is sustainable and recommended by Seafood Watch.

Average weight: 1.8 lbs.

Wild coho salmon is perfect for a variety of cooking methods and in all your favorite salmon recipes. 

Coho has a lower fat content, so it’s best cooked quickly. Shoot for an internal temperature of 125°F at its thickest point.  

For a fast and easy dinner, just add olive oil, lemon and your favorite herbs, season with salt and pepper, wrap in foil and bake for 12 minutes or until the internal temperature reaches 125°F. 
seafood

Wild, Not Farmed

Our seafood is caught in the wild from closely monitored fisheries located in the US. Wild caught is superior to farm raised seafood in terms of quality, but also limits overfishing, pollution and human rights violations. Small, family-owned operations use sustainable methods, such as hook and line or shallow nets, to responsibly catch our seafood and flash freeze it at its peak freshness. Our seafood is traceable and includes a label that shows the specific landing location and the catch method used.

Frequently Asked Questions

Coho Salmon vs Sockeye

Coho salmon generally has a milder taste and flakier texture, while Sockeye salmon characteristically has a much stronger flavor profile and a deeper orange color. Both fish are an excellent choice for your next meal and are a perfect accompaniment to Snake River Farms American Wagyu steaks.

Where is your seafood sourced from?

All seafood is wild caught in sustainably managed US fisheries. All fish purchased from SRF is labeled with the species name, catch location, catch method, and, if applicable, the vessel it was caught on. To ensure top quality, all seafood products are flash frozen at peak freshness.

What should the internal temperature of salmon be?

Chefs recommend, and we agree, that the ideal temperature for salmon is 125°F. This is a medium level of doneness that is rich and moist with gently flaking salmon. Cooking to a temperature higher than 130°F can produce dry, overly firm results.

How long to cook frozen salmon?

Brush filets with olive oil and season with salt and pepper. Arrange the filets in an ovenproof baking dish. Seal the baking dish with foil. This provides an enclosed environment to thaw the fish and retain its moisture. Bake for 15 minutes. 

Remove foil and bake until the internal temperature reaches 125°F (about 9 to 10 minutes). 

Let rest for 3 to 4 minutes. Serve with lemon wedges. 

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