Baked Coho Salmon with Lemon & Herbs, Plus a Lunch Salad
One baked dinner and a separate lunch option
Coho, also called silver salmon, works well with lemon, herbs and simple vegetables. Bake the portions you need for dinner. If you cook extra for a salad, refrigerate those portions promptly and keep the salad ingredients separate until serving.
Coho Salmon Fillet Portions ship frozen and suit these recipes after thawing. Our fresh whole silver salmon is a different format: the 6–10 lb order weight includes the whole fish, which needs preparation before use as fillets.
Baked lemon-herb coho: four servings
- Four coho fillet portions, about 6 oz each
- 2 tbsp olive oil
- 1 lemon, with zest grated and remaining fruit sliced
- 1 tsp garlic powder
- 1 tsp dried thyme or chopped rosemary
- Salt and black pepper to taste
- Heat the oven to 375°F. Thaw frozen fish following its package instructions, then pat dry.
- Place the portions in a lightly oiled baking dish, skin-side down if present. Brush with olive oil and add the garlic powder, herbs, lemon zest, salt and pepper. Top with lemon slices.
- Begin checking after about 12 minutes and continue until the thickest part reaches 145°F. Thinner pieces may finish sooner than thick portions.
- Serve with rice, quinoa or steamed vegetables. For a grill version, use our coho grilling guide.
Cooked coho salad: two light lunches
- About 6 oz fully cooked salmon, promptly chilled
- 1 cucumber, diced
- ½ cup cherry tomatoes, halved
- A few thin red onion slices
- 1 avocado, diced
- 2 tbsp olive oil and 1 tbsp lemon juice
- Salt, pepper and optional dill
Combine the vegetables, add large salmon flakes and dress with oil and lemon juice. Toss gently. Add bread or cooked grains for a more substantial lunch. Assemble shortly before eating so the avocado and cucumber keep their texture.
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Planning without extending storage time
Raw salmon, cooked leftovers and Nova lox have different storage needs. Use the coho storage guide and package directions rather than planning several days of raw fish in the refrigerator. A refrigerator meal plan does not restart an ingredient’s shelf life.
Follow FDA seafood handling guidance. Keep the fish cold, separate raw-fish utensils from salad preparation, and refrigerate cooked portions promptly. For more lunch formats, try our salmon club and cabbage wrap.
Browse Salmon within the main Fish collection.
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