Beyond the Red

For many years now, a common request at the market has been simple: sockeye salmon.

That makes sense. Sockeye earned a strong reputation as more people began paying attention to where their food comes from and how it’s sourced. Its deep red color, rich flavor, and wide availability made it an easy and reliable choice.

What’s interesting is that when we first began offering wild Alaska salmon in the early 2000s, coho was the species American consumers preferred. It fit naturally into how people cooked and ate at home. In fact, coho was the only species we offered for the first few years, while all of our sockeye went by contract to Japan.

As wild salmon became more widely available across the US, sockeye became the most visible example. Large harvests made it easier for grocery stores to carry consistently, and its deep red color became a quick visual signal of “this is the good stuff.” What changed wasn’t the fish so much as how salmon showed up in the marketplace.

Color does tell a story, just not the whole story. Wild salmon get their color from carotenoids in their diet, primarily from krill and other small crustaceans. Species like sockeye tend to store more of that pigment, which results in the darker red flesh. Coho, while still rich in those same nutrients, expresses it a bit differently, resulting in a lighter, more orange-red color.

From ASMI data, all wild Alaska salmon are strong nutritional performers. A typical 3-ounce portion of coho provides about 20 grams of protein, roughly 900 milligrams of omega-3s, around 180% of your daily vitamin B12, and close to half your daily vitamin D. Sockeye comes in slightly higher in protein and vitamin D, while coho often edges higher in omega-3s and B12. The takeaway is simple: all five wild Alaska salmon species are nutrient-dense foods, and the differences are smaller than most people assume.

This is where coho deserves another look. Coho is balanced, with a clean, approachable flavor and a firm texture that holds up beautifully in the pan or oven. It’s rich enough to satisfy, but not so intense that it overwhelms the plate. In many kitchens, it behaves more like king salmon than people expect, which is worth noting as king salmon has become more limited in many areas of Alaska.

There’s also a practical side that often goes unspoken: coho is simply easier for most people to cook well. It’s forgiving, browns beautifully, holds moisture, and adapts to a range of cooking styles without demanding perfection.

If you’ve been cooking sockeye for years, nothing here is meant to replace that. It’s simply an invitation to expand the way you think about wild salmon and perhaps give coho another try. A good place to start is right in your own kitchen.

Crispy Skin Coho Salmon with Lemon & Brown Butter

Ingredients
Coho salmon portions, skin on
Salt
Fresh cracked pepper
Bariani Olive Oil
Butter
Garlic, lightly crushed
Fresh lemon

Method
Pat the salmon dry and season lightly with salt and pepper. Let it sit at room temperature for about 10 minutes.

Heat a skillet over medium heat with a thin layer of Bariani Olive Oil. Place the salmon skin-side down and let it cook undisturbed. The skin will crisp and release naturally when it’s ready.

As it cooks, add a few tablespoons of butter and the crushed garlic to the pan. Tilt the pan slightly and spoon the browned butter over the top of the fish.

Once the skin is crisp and the salmon is mostly cooked through, flip briefly to finish the top. Remove from heat and finish with a squeeze of fresh lemon.

Serve alongside whatever looks best at the growers market right now: spring onions, tender greens, garlic scapes, or a simple salad dressed with olive oil and lemon.

Sockeye has earned its place in many kitchens. Coho belongs right alongside it.

We’ll have an abundant supply of wild Alaska coho at market this Saturday, along with volume pricing on 10 and 20 pound bundles for those stocking up. If you’ve been meaning to give coho a fair shot, this is the time. If you’d like to place an order for market pickup, please do so by 3:00pm on Friday.

Come see us!

Brenna & Kenny