As mentioned in last week’s post, we are currently offering 3 species of Wild Pacific Salmon. Each salmon has its own unique flavor and nutritional profile. Today we’ll focus on Coho, a longtime FishHugger favorite.

Coho, also known as Silver Salmon, is the 2nd largest species of Wild Pacific Salmon with an average weight of 12 pounds. Generally, Coho is considered America’s favorite wild salmon and widely considered the best salmon for grilling. Coho is known for its delicate flavor and firm orange-red flesh. A 3 ounce serving of coho provides 20 grams of protein, 4.3 mcg of vitamin B12, 900 mg of Omega 3s DHA & EPA, 9.6 mcg of vitamin D and trace amounts of phosphorous, selenium, and potassium. The marine derived omega-3 fatty acids found in coho (and all wild salmon) are readily absorbed by the body, and much more nutritionally valuable than fish oil capsules.

Here’s an easy recipe to try:

Planked Alaska Coho Salmon with Mediterranean Medley


2 Tablespoons chopped chives
2 Tablespoons chopped fresh tarragon
2 Tablespoons chopped fresh thyme
2 Tablespoons of one of the following: fresh marjoram, Thai basil, basil, or oregano
1.5 pounds Alaska Coho Salmon filets
1/2 lemon
Sea salt and fresh ground pepper, to taste


Soak wood plank in water 30 minutes to 2 hours. Blend herbs.

Pat wood plank with paper towels and lightly oil one side. Lay Coho Salmon on coated side of plank. Squeeze lemon juice on salmon; season liberally with salt and pepper. Pat/rub 1 to 2 tablespoons herb blend on each salmon portion or all onto salmon side. Let the salmon rest 5 minutes before cooking.

Heat grill to medium-high heat. Grill salmon using indirect heat in covered grill for 10 to 15 minutes. Cook just until the salmon is opaque throughout.

Tip: This recipe works great whether you use a plank or cook straight on the grill. Or bake at 400 degrees F (6 to 7 inches from heat source) for 10 to 15 minutes.

Serves 4-6 people with a total prep and cook time of 30 minutes.

Eat Well,

Brenna & Kenny

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