We are gearing up for Wild Alaska Salmon Day by grilling up this delicious Alaska foil packet grilled coho salmon. My coho salmon recipe is 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 include a video to show you how easy this simple dinner recipe is to make! 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 with you my favorite way to cook Alaska salmon with you. This grilled Alaska coho salmon makes a quick and easy dinner, and this recipe is so versatile you can even make it while camping!
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 in 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!
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 and is 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!)
If you love to grill, this tool kit has everything you need! I love the tongs, marinade brushes, and easy grips for vegetables! It also cleans really well.
Recipe Step-By-Step Directions:
Step 1: Place the thawed coho salmon fillets on a plate. Top with salt, fresh herbs like thyme and chives, and fresh lime slices.
If your coho salmon is frozen, I recommend that you thaw it out. I usually take it out of the freezer and put it into my refrigerator 1-2 days before I need to use it. Another way to thaw frozen salmon is to place it in a bowl of 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.
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 or cookouts. Clean-up is super quick and easy...no 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!!!
Tips and Recipe FAQ:
Open up the foil and make sure the fish is cooked. The fish should be firm to the touch. Salmon should give away when you insert a fork into it. The fish should flake. The meat should not look translucent, which means it is still raw inside.
Yes, 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 has some kind of 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 keep the salmon in the freezer for 4-6 months in an airtight container. To defrost, soak the container in a bath of cool water until it is no longer frozen.
Then you can 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. You will have better results by heating the coho salmon slowly.
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 - 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 the salmon and turn off the broiler. Allow the fish to stand in the broiler for 2-5 additional minutes, and it should be done.
Serve With:
- 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.
📖 Recipe
Grilled Coho Salmon
Ingredients
- 2 pounds Alaska coho salmon (De-boned)
- 1 tablespoon fresh thyme
- 2 teaspoons fresh chives
- 1 lime (thinly sliced)
- ¼ teaspoon Himalayan pink salt
- 2 teaspoons avocado oil
Instructions
- Preheat the grill to 375º F.
- Place the thawed coho salmon filets on a plate. Coat with salt, herbs, and sliced limes.
- Drizzle 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.
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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition 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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Jill
Why have I not thought of using foil before? I have ruined my fair share of fish by trying to grill it directly on the grill grates. Going to try your recipe next time. My whole family loves salmon.
Sandi Gaertner
I hear you...foil makes an easy clean up too 🙂