Easy Baked Coho Salmon Recipe with Lemon Garlic Butter
Coho salmon has a delicate flavor and a slightly leaner texture than some fattier salmon varieties, so I like to cook it quickly and keep the seasoning straightforward. This easy baked coho salmon recipe uses lemon, garlic, Dijon mustard, butter, and fresh herbs to give the fish plenty of flavor without covering it up. The main mistake to avoid is simply leaving it in the oven too long. What I look for is a fillet that has turned opaque around the edges while the thickest part stays moist and separates into large flakes with gentle pressure.
Ingrédients
- 4 coho salmon fillets 5 to 6 oz each
- 2 tbsp unsalted butter softened
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 2 garlic cloves finely minced
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill or parsley
- 3/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 lemon cut into wedges for serving
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Pat the salmon fillets dry and arrange them skin-side down.
- Mix the butter, olive oil, Dijon, garlic, lemon zest, lemon juice, salt, and pepper.
- Spread the lemon garlic butter over the salmon and sprinkle with fresh herbs.
- Bake for 8 to 12 minutes, checking the thickest portion for doneness.
- Remove when the flesh is opaque, moist, and separates easily into flakes.
- Rest for 2 to 3 minutes, spoon the pan juices over the fish, and serve with lemon wedges.
Notes
Cooking time depends strongly on fillet thickness. Begin checking thin coho fillets after about 8 minutes to avoid drying them out.