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Pan-Seared Coho Salmon with Lemon and Herbs

A quick and flavorful coho salmon recipe featuring lemon and fresh herbs, perfect for weeknight dinners or impressing guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Contemporary American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 coho salmon fillets 5-6 ounces each, skin-on
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon sliced into thin rounds
  • 2 cloves garlic thinly sliced
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh parsley chopped
  • 1/2 teaspoon red pepper flakes optional

Equipment

  • Cast-iron skillet or heavy stainless steel pan
  • Paper towels
  • Instant-read meat thermometer
  • Tongs
  • Cutting board
  • Sharp knife
  • Small bowl for mixing herbs
  • Measuring spoons

Method
 

  1. Remove the coho salmon fillets from the refrigerator about 15 minutes before cooking and pat both sides dry with paper towels.
  2. Generously sprinkle both sides of each fillet with kosher salt and freshly ground black pepper.
  3. Heat your cast-iron skillet over medium-high heat for about 2 minutes until hot.
  4. Once the pan is hot, add the olive oil and butter, swirling to combine as the butter melts.
  5. Carefully lay each fillet skin-side down in the hot pan and let cook undisturbed for 4-5 minutes.
  6. Allow the salmon to cook until the skin is deeply golden and crackles, about 4-5 minutes.
  7. Using tongs, flip each fillet to the flesh side and add garlic slices and lemon rounds around the pan.
  8. Let everything cook for another 3-4 minutes until the flesh is nearly cooked through.
  9. Check for doneness with an instant-read thermometer, aiming for 120-125 degrees Fahrenheit.
  10. Transfer the salmon to a serving platter, scatter fresh dill and parsley on top, and drizzle pan juices over the fillets.

Notes

Coho salmon is best when fresh; if unavailable, you can substitute with ahi tuna or wild Alaskan salmon.