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Nature’s Feast: Grilled coho salmon with Parmesan cheese

By By Terry Otto
Published: September 6, 2017, 11:00pm

Nature’s Feast is a new feature on The Columbian’s Outdoors page. Reporter Terry Otto shares his favorite recipes for the modern-day hunter-gatherer.

Coho salmon is a great table fish, and since it is not as oily as Chinook its flavor is lighter. This makes it popular with people that do not care for a strong-flavored fish. Since the flavor is lighter it is best when prepared simply, as with this recipe. The Parmesan, garlic, and butter do not overpower the flavor, but complement it nicely. If you are lucky enough to land a keeper coho this fall give this recipe a try for yourself, or when you entertain friends. You won’t be disappointed.

Ingredients:

• One fillet from a 6 to 10 pound coho, sliced into 2 inch wide sections.

• 1/2 cup butter

• Two cloves garlic

• One tsp. Lemon juice

• 1/4 tsp Worcestershire sauce

• Grated Parmesan cheese

Light brine:

• 4 cups water

• Two tbsp. salt

• 1 tbsp. brown sugar

Directions:

Combine water, salt, and brown sugar. Add salmon pieces and let soak for 1/2 hour. Remove salmon and rinse with cold water. Pat fillets dry. Melt the butter and crush the cloves into it. Add the lemon juice and Worcestershire sauce, and brush butter over the fillets entirely. If you are grilling over an open topped grill, place the fish skin side up over a medium fire for a couple minutes. Turn over and sprinkle a good amount of Parmesan cheese over the top of the fillets, and continue to cook another 5 minutes or so until cheese browns a little. If the grill has a top, simply place the fillet skin side down, sprinkle a good coating of cheese over the fillets, and cook covered for about 7 or 8 minutes, or until the cheese browns a little.

Serves about 4 people.

Why brine?

Since coho salmon do not contain as much fats and oils as Chinook, they are more prone to drying out. A light brine will lock in the fillets natural juices, and the end result will be moist and flavorful.

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