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Also known as: steamed coho salmon, poached coho salmon, cooked silver salmon, steamed silver salmon, poached silver salmon, moist heat silver salmon
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Cooked coho salmon can be safely stored in the refrigerator for 3 to 4 days when kept in an airtight container.
Yes, you can freeze it for up to 3 months. For best quality, thaw it overnight in the refrigerator before using.
Reheat it in the oven at a low temperature (around 275°F/135°C) with a splash of water or broth, covered with foil, until just warmed through.
Discard the salmon if it has a sour or ammonia-like smell, a slimy texture, or if you see any signs of mold.
Yes, coho salmon is generally leaner than King (Chinook) salmon but has a higher fat content than pink or chum salmon.
Sockeye salmon or Atlantic salmon are the best substitutes due to their similar texture and flavor profiles.
Moist heat refers to cooking methods that use liquid or steam, such as poaching, steaming, or braising, which helps keep the fish tender.
Wild-caught coho salmon is generally considered a low-mercury fish and is safe for most people to eat 2-3 times per week.
It works excellently in salmon salad (like tuna salad), flaked into creamy pasta, or formed into salmon patties/cakes.
cooked moist heat coho salmon is a versatile ingredient found in cuisines around the world. With 184 calories per 100g and 27.3 grams of protein, it's a nutritious addition to many dishes.
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