Photo: Coho Salmon Fillets Recipe
Ingredients
- 2 (6-ounce) coho salmon fillets, 1 1/8 to 1 1/4 inches thick, pin bones removed
- 2 teaspoons vegetable oil
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
Directions
Set a 10-inch nonstick saute pan over medium heat. Brush each fillet with the oil and sprinkle with kosher salt and black pepper. Place the fillets in the pan flesh side down. Cook for 2 minutes. Turn each fillet over and continue to cook for another 2 minutes. Transfer the fillets to a plate, cover loosely with foil, and allow to rest for 5 minutes before serving.
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By jacknclaire_9772715
medina, OH
on February 09, 2012
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OK -- Even though I handle most things in the kitchen very well...cooking fish still scares me. When my 80-year-old parents moved in a few weeks ago, I knew that salmon was one of the few things my frail mother was still willing to eat. This simple recipe is fantastic. I've used it four times and the Coho sings each time. I change up the side -- stir-fry veggies, salad, red-skins and green beans -- and sometimes added a drizzle of good olive oil or some lemon butter...and its a new meal. Thanks, Alton. And thank you for all your other help over the years...especially the brined turkey we have served three years in a row at Thanksgiving. For anyone intimidated by cooking salmon, you can do this. The fish is just done enough -never dry.
By DominicanCook
NYC
on April 10, 2011
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Can't go wrong with this, is simple and fast! This is my go to salmon recipe and I usually serve it with a lemon dill yogurt sauce, sometimes simple is better!
By leilaloeb
on February 02, 2011
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This recipe was easy, quick and tasty. I added Rosemary and Basil to the recipe. I also used the same directions and ingredients to prepare turbot fish.
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