Name: Coho Salmon Fillets with Crispy Bagel Seasoning
Prep time: 4 min
Cook time: 6 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 4 (5-6 ounce) coho salmon fillets, thawed and dried; 1 tablespoon Dijon mustard; 4 teaspoons Everything Bagel Seasoning; 2 tablespoon extra virgin olive oil; Kosher salt, to taste

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Ever wondered how to make coho salmon fillets that are both foolproof and flavor-packed? This coho salmon recipe features a crispy bagel seasoning crust that's simple to create with just 4 ingredients and no fancy equipment.

2 pieces of salmon with seasoning on a bed of tzatziki and served with vegetables and garnished with dill.

After cooking hundreds of salmon fillets in my kitchen (and serving them to my very patient family and friends), I've found this recipe to be a favorite because it delivers restaurant-quality results with minimal effort – exactly what you need when you're trying to boost confidence in your ability to cook fish at home.

Why You'll Love This Recipe

You know those recipes that make you look like a genius without requiring culinary school training? This coho salmon is exactly that kind of dish. It comes together in under 15 minutes with just four ingredients. The technique is so straightforward that even if you've been nervous about cooking seafood, you'll nail this on the first try.

I love a fantastic, 4-ingredient fish dinner. If you're in the market for more VERY simple and tasty seafood, try my Baked Steelhead Trout or Broiled Cod Recipe.

Ingredients for Seared Coho Salmon

All ingredients for coho salmon laid out on the table.

Coho salmon fillets: Look for bright orange-red fillets with firm flesh. Substitute king or sockeye salmon if coho isn't available.
Dijon mustard: Acts as both flavor enhancer and "glue" for the seasoning. Yellow mustard doesn't have the same punch, but will work in a pinch.
Everything but the Bagel Seasoning: Available at Trader Joe's and most grocery stores. To make your own, combine equal parts poppy seeds, sesame seeds, dried garlic, dried onion, and sea salt.
Extra virgin olive oil (not shown): Sub a neutral oil like avocado, if needed.

Full ingredient list and measurements included in the printable recipe card below.

Pro Tips for Perfect Coho Salmon

After searing more salmon fillets than I can count the last 10 years, here are my non-negotiable:

Dry fillets: Moisture is the enemy of crispy skin. Pat the salmon completely dry with paper towels before cooking.
Room temperature fish cooks evenly: Let fillets sit at room temp for 15 minutes before cooking.
Hands off: When placed skin-side down, let your fish cook undisturbed until it naturally releases from the pan.
Resting is crucial: Those 5 minutes under foil allow the fish to finish cooking through residual heat without drying out.

How To Make Coho Salmon with Bagel Seasoning

Step 1: Prep salmon

Sprinkle salmon with kosher salt on all sides. Brush the top of each fillet with a thin layer of Dijon mustard. Sprinkle with Everything Bagel Seasoning and press gently to stick to the mustard.

4 pieces of salmon brushed with dijon mustard on a board.

4 pieces of salmon brushed with dijon mustard and bagel seasoning on a board.

Step 2: Sear skin-side down

Heat nonstick or cast iron skillet. Add olive oil and place the fillets in the pan, skin-side down. Press gently with a spatula to ensure the fish is in full contact with the pan. Cook for 4 minutes until the skin turns crispy.

2 pieces of salmon with bagel seasoning cooking in a pan.

Step 3: Briefly sear the top + rest

Reduce heat to medium-low. Turn fillets onto the mustard and spice side and press gently to ensure contact with the pan. Sear for 60-90 seconds – just enough to get a good crust without burning the seasoning.

Gently flip fillets back onto the skin side, then transfer to a plate. Cover loosely with foil and rest for 5 minutes before serving.

Step 4: Garnish & Serve

Plate with lemon wedges, and pair with sides like a Chopped Veggie Salad and Tzatziki Sauce.

two coho salmon fillets served with sauce, veggies and herbs.

1 piece of salmon with seasoning on a bed of tzatziki and served with vegetables and garnished with dill.

How do I know when my coho salmon is done cooking?

Coho salmon is perfectly cooked when it reaches an internal temperature of 125 degrees for medium-rare or 130 for medium. If you don't have a thermometer, look for flesh that's opaque on the outside but still slightly translucent in the center. The fish should flake easily with a fork but still maintain moisture.

Can I bake this coho salmon recipe instead of pan-searing?

Absolutely! Preheat your oven to 400 degrees. Prepare the salmon as directed with salt, mustard, and bagel seasoning. Place fillets on a parchment-lined baking sheet and bake for 10-12 minutes. You won't get the same crispy skin, but the flavors will still be delicious.

What can I substitute for coho salmon?

Coho salmon has a moderate fat content and delicate flavor that's perfect for this recipe. If you can't find coho, this recipe works well with sockeye, king (Chinook), or even steelhead trout. For a budget-friendly option, farm-raised Atlantic salmon makes a fine substitute, though it tends to bring a milder flavor. Be sure to adjust your cooking time for thicker or thinner fillets.