cooking coho salmon

[2thepointsetters]

I usaully have my fish smoked but I would like to try cooking some of the coho's we caught today. I know there is a seperate forum on here for recipes but I am not sure how many users check there.

So if you have good recipe for cooking/bbq coho please post it. Thanks Chris

[Deep_Sinker]

Quick and easy is to pan fry in butter...yummie! Where did you pick them up?

[traveler]

I love to smoke salmon too, but those little cohos are like candy fried up fresh! I usually treat them exactly like walleye, mmmmmmm:)

[2thepointsetters]

 Originally Posted By: Deep_Sinker

Quick and easy is to pan fry in butter...yummie! Where did you pick them up?

Fry them skin off? Roughly how long on each side? Neither my wife or I are very good at cooking fish so any advice is great!

We found them off park point, they would only hit top water raps. I cant wait to get back out. The boat near us got a nice king today also.

[2muchwork]

I have used this method for salmon or lake trout,bones removed,skin on,sear skin side down on med/high heat in olive oil about 2 min.,place on cookie sheet covered with foil skin down,season lightly with garlic powder and cajun seasoning(i use louisianna brand),bake @ 350 for about 1/2 hr.(depending on fillets) when you feel it is cooked thru brush with western salad dressing,switch to broil about 5 min.remove and remove skin from meat,scrape grey from back of meat and serve.The dressing gives a very good glaze, does not have to be real heavy coverage seve with wild rice and fried green beans.one of our favorites

[UMDSportsman]

A quick easy way that i have done is to gut them and gill them (or cut head off). Then stuff the cavity with celery, onions, and butter. Salt and pepper. Wrap in tin foil twice, so you don't loose the butter. throw on the grill about 10 minutes per side and you are done. the skin peels right off, scales with it, and the meat peals off the bone.

[threeball]

I like them the way UMD does them as well. I might add mushrooms to the cavity and a bunch of slices of lemon inside and out. I open up the foil for the last bit of cooking time and add some wood chips for smoke if I'm using charcoal rather than wood. The timing depends on the size of the fish.

This method is great for cooking while camping.

[2thepointsetters]

Thanks guys-

I did them the way UMD recommended and they came out very good. They didn't have as much fish flavor as I thought they would, you could taste more of the celery and onions than the fish. (maybe cohos dont have a fishy taste, I have only had them smoked) I really appreciate the help.

[End of the Line]

Here's two quick ones: The second is my own and my favorite, I like to call it the 1/3 recipe:

Skin side down in aluminum foil for both.

1.) Add Italian Dressing over the top.

2.) 1/3 cup diced red peppers

1/3 cup diced green peppers

1/3 cup diced onions

Lay over the top of fillet like a relish now and then

add apprx. 1/3 cup worchestershire sauce and soy sauce in equal parts (50%-50%).

Either recipe on the grill; or in the oven at 350, for about 20-25 min.