Back at home and preparing one of my favorites: bronzed coho in a butter-wine sauce

“What should we do for dinner?” I asked my fiancé, Cosmo. We had just returned home after one week evacuated due to threats of landslides on the steep mountainside where we live. Our house completely disheveled, a stark reflection of our own state as we returned, we plopped down on the couch and let out a big sigh. “Let’s pull some coho out of the freezer,” he responded.

I already wrote a blog post about how we are creatures of comfort a few weeks ago. About how we reach for a fillet of wild salmon, whether we’re celebrating something special or need a quick go-to meal. I’m not sure how I would categorize this dinner, a post-natural disaster meal. “Comfort” still felt far off in the distance after all that had happened here in Haines, Alaska in recent weeks. We just needed a good meal (and a bottle of wine).

The recipe for bronzed salmon in a butter-wine sauce is already featured on our website (click the button below), courtesy of the Alaska Seafood Marketing Institute. I favor this recipe for its delicious result, but also because it is really easy to follow. My favorite wine to use with this recipe is J. Lohr Sauvignon Blanc, and it’s light, refreshing flavor also pairs beautifully alongside a fillet of our wild king or coho salmon. In addition, when I make this recipe, I prefer to season my coho fillet with Old Bay Seasoning.

If you’re wondering what I’m doing in this photo, I’m removing the pin-bones with a pair of needle nose pliers. If you run your fingers over one of our fillets, you may notice a line of bones sticking up from the meat (unless it’s a tail piece, which likely will not have bones). The bones are hard to see, but easy to feel. If desired, you can remove these by gently pulling them out with needle nose pliers or tweezers, prior to cooking. Pro-tip: it’s actually easier to pull the pin-bones out when the fillet is still slightly frozen.