Wild Coho Salmon Fillet, Fried Peas & Tomatoes

My family’s connection to the sea runs deep, and for us, the ocean’s bounty, especially wild salmon, has always been synonymous with celebration and comfort. I have vivid memories of my father’s weathered hands carefully mending nets, the salty air clinging to his clothes, and the triumphant return of his catch. Among the prized salmon, the vibrant coho held a special place. This particular preparation, a simple yet profound dish of pan-fried coho served alongside bursting peas and sweet tomatoes, was his ultimate expression of home-cooked joy, a taste of the wild that always felt like a warm embrace.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 2
• Yields: 2 meals
• Dietary Type: Gluten-Free, Dairy-Free (if using olive oil instead of butter)

Ingredients

• 2 salmon fillets (fresh wild coho, not previously frozen)
• 1/2 cup butter (unsalted or olive oil)
• 1/2 teaspoon salt (Kosher)
• 1/2 teaspoon pepper (cracked)
• 2 cups peas (summer sweet-lets)
• 1 cup tomatoes (pearl size)
• 1 tomato (beefsteak)
• 1 teaspoon olive oil (extra virgin)

Equipment Needed

• Large frying pan
• Sharp knife
• Cutting board
• Plates for serving

Instructions

1. Begin by preparing the beefsteak tomato. Slice it thinly, as you would for a sandwich. Set these slices aside.
2. In your large frying pan, melt 1/4 cup of the 1/2 cup of butter. Set the remaining butter aside.
3. Once the butter in the pan begins to bubble, gently place your salmon fillets into the pan, skin side down. Immediately sprinkle them with salt and pepper.
4. After a brief moment, quickly turn the fillets over. Cook on this side for about 2 minutes, just until they are slightly browned.
5. Now, return the fillets to their skin side down position in the pan. Continue to cook the salmon skin down until it is almost done. This is where patience is key to achieving that perfect flaky texture.
6. With the salmon nearly cooked, turn the salmon over one last time. Brown the top side until it achieves a deep golden brown hue.
7. Just as the salmon is reaching its final moments of doneness, add the remaining reserved butter to the frying pan. As soon as this butter is melted, introduce the peas and pearl-sized tomatoes to the pan alongside the salmon.
8. While the vegetables are warming, arrange the sliced beefsteak tomato onto your serving plates. Drizzle each plate of beefsteak tomato with a small amount of salt and pepper, and a generous 1/2 teaspoon of olive oil over the slices.
9. Continue to cook the peas and pearl tomatoes in the pan with the salmon. You are waiting for the pearl-sized tomatoes to pop and crack open, and for the peas and tomatoes to become steaming hot.
10. Once the vegetables are heated through and the tomatoes have burst, plate the peas and tomatoes, arranging them alongside the salmon fillets.
11. Finally, pour any leftover butter remaining in the pan over the peas, tomatoes, and salmon fillets on each plate.

Expert Tips & Tricks

For those who appreciate a well-done fillet, or conversely, a more medium-rare finish, this recipe is wonderfully forgiving. The beauty of pan-frying is its adaptability. Don’t fret if your butter browns slightly during the cooking process; this adds a depth of nutty flavor that enhances the dish.

If you prefer to finish your salmon in the oven, you can do so by transferring the skillet (ensure it’s oven-safe) with the salmon skin side down into a preheated oven at 375°F (190°C). Baste the fillets with pan juices every 5 minutes for approximately 20 minutes. Keep a close eye on them, as salmon can cook quickly and go from perfectly done to overcooked in a blink, especially in the oven. Remember that every oven is unique, so adjust your cooking time accordingly.

Serving & Storage Suggestions

This dish is best served immediately, allowing the heat of the salmon and vegetables to meld perfectly with the melted butter. The vibrant colors of the peas and tomatoes against the rich hue of the coho make for a visually appealing presentation. The sliced beefsteak tomato on the side adds a fresh, bright counterpoint.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salmon and vegetables in a non-stick pan over low heat, or microwave briefly, being careful not to overcook the fish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	958.7 kcal
Calories from Fat		56%
Total Fat	59.9 g	92%
Saturated Fat	31.4 g	156%
Cholesterol	287.4 mg	95%
Sodium	1134 mg	47%
Total Carbohydrate	31.3 g	10%
Dietary Fiber	10.8 g	43%
Sugars	13.5 g	54%
Protein	73.9 g	147%

Variations & Substitutions

While wild coho salmon is the star here, other firm, flavorful fish like sockeye salmon or even trout could be used. If fresh peas are out of season, good quality frozen peas will work perfectly; just add them to the pan a minute or two earlier to ensure they heat through. For a dairy-free option, substitute the butter entirely with a good quality extra virgin olive oil, using 1/2 cup in total for the recipe. You could also experiment with different small tomatoes, such as cherry or grape tomatoes, for variety.

FAQs

Q: Can I use frozen salmon fillets?
A: While fresh, never-frozen wild coho is recommended for the best texture and flavor, you can use good quality frozen fillets. Ensure they are completely thawed before cooking according to the recipe.

Q: What is the best way to tell if the salmon is done?
A: Salmon is done when it flakes easily with a fork and the flesh is opaque throughout. For this recipe, cooking it until it’s “almost done” skin-side down before browning the top ensures a moist interior.

Q: My butter is browning too quickly, what should I do?
A: If your butter is browning excessively, reduce the heat slightly. The recipe notes that browned butter is acceptable and adds flavor, but if you prefer to avoid it, you can add it in stages or use a lower heat.

Q: Can I add other vegetables to this dish?
A: Absolutely! While the simplicity of peas and tomatoes is key, you could consider adding blanched asparagus spears or sautéed thinly sliced zucchini during the last few minutes of cooking the peas and tomatoes.

Q: How do I ensure the pearl tomatoes “pop”?
A: The heat from the pan and the butter will cause the skins of the pearl tomatoes to soften and eventually burst, releasing their sweet juices. This usually happens when they are heated through and steaming.

Final Thoughts

This dish is a testament to the power of fresh, quality ingredients treated with respect. The wild coho salmon, with its delicate, rich flavor, stands proudly beside the sweet, bursting peas and tomatoes, all brought together by the luxurious melted butter. It’s a meal that speaks of the sea, of family, and of the simple, profound joy of eating well. I encourage you to try this recipe, to taste the wild spirit of the coho, and to perhaps create your own cherished memories around your table. It pairs beautifully with a crisp white wine or a light craft beer. Enjoy every bite!