Coho salmon is mild and easy to use in a host of different preparations and styles. In the spring, you’ll enjoy a light flaky fillet and as the season progress toward autumn, a fuller bodied and richer piece of fish. Coho is great for baking or grilling, but there's nothing quite like a poached coho fillet, with a caper tomato vinaigrette to enhance and highlight this salmon's natural refinement.
Coho salmon are harvested along the Pacific coast from Alaska to California. They’re known for their silver skin and mild, approachable flavor, making them one of the most versatile wild salmon species. Coho’s lighter taste makes it a great introduction to wild salmon for those used to Atlantic salmon.
All our seafood selections are evaluated based on location and catch or aquaculture method as recommended by the Monterey Bay Seafood Watch.

