Coho is an underrated salmon with fine, sweet flesh that cooks in minutes and needs little fussing. A side of wild Alaskan coho takes just enough time to pan-sear while brown butter finishes nutty and dark, turning the simplest weeknight into something worth celebrating.

Serves 2. 20 minutes, 15 at the stove.

About 600 calories a serving, 41 g protein, 6 g carbohydrate, 46 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat the coho side dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high until shimmering, about 1 minute.1 min
2. Set the salmon skin-side up in the hot pan and cook for 5 minutes without moving it until the bottom browns. Flip and cook skin-side down for another 2 to 3 minutes until the thickest part flakes when pressed with a fork. Transfer to a plate.8 min
3. Lower the heat to medium. Add 2 tablespoons butter and 2 cloves minced garlic to the pan and cook, stirring often, until the butter foams and turns deep golden brown with a nutty smell, about 2 minutes. Spoon over the salmon and finish with lemon juice.2 min

Note Swap coho for any salmon fillet. Leftovers keep three days chilled and make good cold flakes over salad or into a lunch bowl. Serve with roasted vegetables or steamed greens and rice to catch the brown butter.