We are gearing up for Wild Alaska Salmon Day by grilling up this delicious foil packet grilled coho salmon. My coho salmon turns out creamy and has a mild, delicate flavor. If you are looking for an easy family dinner idea, this recipe is for you! I also include several other ways to cook salmon so you can enjoy it all year long!
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(*This post was created in partnership with Alaska Seafood. I received compensation to facilitate my review, but all opinions are my own.)
Fire up your grills because this grilled coho salmon recipe is perfect for cooking on a grill! I have included a video to show you how easy this simple dinner recipe is! If you love seafood as much as we do, you will want to check out these amazing gluten free seafood recipes!
I am so excited to share my favorite way to cook Alaska salmon with you. This grilled Alaska coho salmon makes a quick and easy dinner, and it’s so versatile that you can even make it while camping!
Allergen Information:
This grilled salmon recipe is gluten-free, dairy-free, soy-free, egg-free, and nut-free.
Ingredient Notes:
Did you know there are several types of salmon? Each has a slightly different flavor. I love coho salmon because it has a mild, almost sweet flavor that my kids love. Add your favorite herbs and seasonings like thyme, salt, pepper, chives, and fresh limes. There are not many ingredients in this simple seafood recipe, but you can customize the flavors any way you like!
For the full list of ingredients and amounts, please go to the recipe card below.
Types of Salmon:
- King salmon
- Sockeye
- Coho
- Keta
- Pink
For this recipe, I used Alaska silver coho salmon, but you can use any salmon. Alaska is very proud to be our nation’s largest source of domestic seafood – nearly 60 percent of all the wild seafood harvested in the U.S. comes from the pristine waters of Alaska.
Alaska coho lends itself to a host of preparation styles. Coho salmon is the second largest Alaska salmon species known for its orange-red flesh, delicate flavor, and firm texture. Wild Alaska coho is available mid-June through late October and frozen year-round.
If you love salmon as much as we do, give this Honey Garlic Air Fryer Salmon recipe. (It can also be grilled!)
Step-By-Step Photos and Directions:
Step 1: Place the thawed coho salmon fillets on a plate and top with salt, fresh herbs like thyme and chives, and fresh lime slices.
If your coho salmon is frozen, I recommend thawing it. I usually take it out of the freezer and put it in my refrigerator 1-2 days before using it. Another way to thaw frozen salmon is to place it in warm water for 20-30 minutes.
Step 2: Drizzle olive oil or avocado oil over the coho fish. Gently use a spatula to transfer the fish to a large piece of aluminum foil for grilling. Preheat the grill.
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Step 3: Top the salmon with herbs, salt, and fresh lime rounds.
Place the salmon on a preheated grill (375º F) and fold the foil around the fish. Close the grill cover and allow it to cook for 8-10 minutes, depending on how thick your salmon is.
Grillin salmon in foil packets is perfect for camping trips or cookouts. Clean-up is super quick and easy, scrubbing dishes! You can also add vegetables like asparagus and zucchini to the foil packets and cook them with your fish!
Slice the coho salmon fillets up for easy servings. Dinner is ready in under 20 minutes!!!
Frequently Asked Questions:
Open the foil and make sure the fish is cooked. It should be firm to the touch. Salmon should be given away when you insert a fork into it. The fish should flake. The meat should not look translucent, which means it is still raw.
Studies have found that most types of salmon are very low in mercury. It is safe to eat salmon 2-3 times a week.
You can tell the salmon has gone bad if it has an extra-strong fish odor. All fish have some odor, but if it is pungent, then it should be tossed. Additionally, if salmon is bad, it may take on an ammonia or sour smell. Don’t eat it if you notice any of these odors. Bacteria and mold have most likely started to develop at this point, and it could make you sick.
Grilled salmon will last around 3 days in the fridge if stored in an airtight container. When storing seafood, I usually prefer glass containers with lids.
You can freeze the salmon in an airtight container for 4-6 months. To defrost, soak the container in a cool water bath until it is no longer frozen.
Then, heat it in the oven at 275º F for 12-15 minutes. Add a tablespoon or two of water so the fish doesn’t dry out when baking. Heating the coho salmon slowly will yield better results.
More Ways to Cook Salmon:
Grilling this coho salmon recipe is my favorite way to serve it. However, if you don’t have access to a grill or it’s cold outside, you can cook the salmon a few other ways. Here are some ideas:
- Pan-Seared – Heat avocado oil in the pan; add the coho salmon. Cook for 4-6 minutes, then flip the salmon over. If it sticks to the pan, it needs to cook a couple of minutes longer. Once it easily releases from the pan, you can flip it and cook for 3 additional minutes or as long as needed.
- Baked – Preheat oven to 400 degrees. Bake coho salmon on a non-stick baking sheet for 11-14 minutes.
- Broiled – Place salmon on a sheet pan or moist cedar plank and place in broiler for 3 minutes. After 3 minutes, check the salmon and turn off the broiler. Allow the fish to stand in the broiler for 2-5 additional minutes, which should be done.
Serve with these side dishes:
- Everyone loves this easy Cinnamon Brown Sugar Carrots recipe.
- Brussels sprouts and bacon were made to go together in this Roasted Brussels Sprouts
- For my zucchini lovers, this Grilled Zucchini is a great side.
More Seafood Recipes To Try:
- This Pesto Grilled Alaska Halibut Steak is firm and delicious, making it perfect to cook on a grill.
- If you are looking for something different, the perfect introduction to fish, this Cod Alfredo is a great beginner seafood recipe that kids love.
- Use leftover salmon to make these Gluten Free Salmon Cakes.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Grilled Coho Salmon
Ingredients
Method
- Preheat the grill to 375º F.
- Place the thawed 2 pounds Alaska coho salmon filets on a plate. Coat with 1/4 teaspoon Himalayan pink salt, 1 tablespoon fresh thyme, 2 teaspoons fresh chives, and 1 lime (sliced).
- Drizzle 2 teaspoons avocado oil on top.
- Place the fillets onto a large piece of aluminum foil. Add in any vegetables you want to cook with the fish.
- Wrap the fish in the foil packets.
- Grill for 8 minutes until done. You will know the fish is done when it is firm to the touch. Cooking time may be a little longer if you use a thicker cut of salmon.
- Serve hot.
Nutrition
Video
Notes
- Pan-Seared – Put avocado oil in the pan and heat it, add the coho salmon. Cook for 4-6 minutes then flip the salmon over. If it sticks to the pan, it needs to cook a couple of minutes longer. Once it easily releases from the pan, you can flip it and cook for 3 additional minutes or as long as needed.
- Baked – Preheat oven to 400 degrees. Bake coho salmon on a non-stick baking sheet for 11-14 minutes.
- Broiled – Place salmon on a sheet pan or moist cedar plank and place in broiler for 3 minutes. After 3 minutes, check salmon and turn off the broiler. Allow fish to stand in the broiler for 2-5 additional minutes, and it should be done.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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