More recipes like:

Keem's Koho (Salmon) Kookery

My 11-year seasonal gig as the executive chef of the Driftwood Lodge in SE Alaska taught me a thing or two about cooking wild silver (coho) salmon. A very quick and easy way is to simply roast the fillet - bones in and skin on. Removing the bones from a fresh fillet can be cumbersome and rip the flesh. Eaters should be careful anyway because you might have overlooked any small bones. So, why not leave them all in for much easier removal at the dinner table. Fish cooking is easy because you can check on the degree of doneness without releasing any juices (as it is the case with a beef roast). Open the fillet with a fork or spatula and look for the very center to be still somewhat glistening and deeper in color than the surrounding flesh. That's when you remove the fish from the oven, cover loosely with foil, and let rest for 8 to 10 minutes before serving. The carry-over heat will finish the fillet to perfection. Never overcook fish, it will be dry and tasteless. Undercook it a bit and let the resting period do the finishing.