Why I Made This Coho Salmon
I can hear it already: “Felice, you live in the Florida Keys. Why on earth are you cooking frozen fish?”
Trust me, I get it. With fresh local snapper and grouper practically in my backyard, buying frozen seafood sounds a little crazy. But lately I’ve been focused on getting back to a simpler, nutrient-dense way of eating. Clean, minimally processed food, and protein I actually feel good about.
So when Wild Alaskan Company sent me a box of mixed fish to try, this gorgeous coho was the first thing I reached for.
Wild Alaskan Company sent me this fish at no cost. I’m not being paid for this post and there are no affiliate links. All opinions are my own.
I’ll always love our local Keys fish, but coho earns its spot in my freezer. It’s moderately rich, leaner than king and fattier than pink, which means it sears beautifully. It’s also loaded with protein, omega-3s, and astaxanthin, the antioxidant that gives salmon its color.
A hot skillet gets the skin shatter-crisp. A quick pan sauce of butter, garlic, and a squeeze of lime finishes it. Almost no effort, and it tastes like a total treat.
