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Is coho salmon pink when cooked?

Coho salmon, also known as silver salmon, is one of the most popular salmon species caught in the wild. When raw, coho salmon has bright silver skin and deep red-orange flesh. However, the color of salmon can change quite a bit when it is cooked. So is coho salmon pink when cooked? Here’s a quick overview of how cooking affects the color of coho salmon.

Raw Coho Salmon Color

In its raw form, coho salmon has brilliant silver skin and deep orange-red flesh. The vivid red-orange color comes from astaxanthin, a carotenoid pigment found in the salmon’s diet of krill and other small crustaceans. Astaxanthin acts as an antioxidant for the salmon, allowing them to efficiently use oxygen during migration. It also gives salmon meat its characteristic color.

Cooked Coho Salmon Color

When coho salmon is cooked, the high heat breaks down the pigment astaxanthin. This causes the salmon to lose its bright red-orange color. The degree of color change depends on the method of cooking.

Baking, grilling, broiling, or sautéing coho salmon to medium doneness (130-140°F internal temperature) results in light pink flesh. The color change is minimal with these cooking methods.

However, the longer and hotter salmon is cooked, the more the color fades. Poaching, boiling, or slow roasting coho salmon to well done (over 145°F internal temperature) can turn the flesh pale pink or even white.

Smoking coho salmon also causes it to take on a muted pink hue. And fish that has been previously frozen and thawed tends to lose some of its vibrancy when cooked.

Factors Affecting Cooked Color

Several factors affect the final cooked color of coho salmon, including:

  • Cooking method
  • Cooking temperature and doneness
  • Freshness – frozen vs. fresh
  • Diet of the fish – astaxanthin levels

Is Color Change Permanent?

The color change in cooked salmon is caused by pigment degradation and is permanent. However, the pink hue of cooked salmon can be enhanced by:

  • Allowing the fish to rest after cooking – redistributes juices and pigments
  • Serving medium or medium-rare doneness rather than well-done
  • Basting the salmon while cooking to glaze the surface
  • Adding a pink-hued sauce or salsa on top

Nutritional Value

The color change from cooking does not affect the nutritional value of salmon. Well-done coho salmon still retains the same excellent omega-3 fatty acid content as medium or rare salmon. The fish will be safe to eat when cooked to any doneness, though many chefs prefer medium or medium-rare to avoid drying out the delicate flesh.

Preferred Doneness for Coho Salmon

For optimum moisture, flavor, and texture, coho salmon is best cooked to medium doneness, with an internal temperature between 130-140°F. At this stage, the signature red-orange color will fade only slightly to a lovely pink hue.

Cooking salmon beyond medium to 145°F or above results in dry, flaky flesh and a more pronounced color change. However, well-done salmon may be preferred by those concerned about pathogens or who simply like the flavor of fully-cooked fish.

Tips for Retaining Color

You can retain more of the natural color of salmon when cooking by following these tips:

  • Cook quickly at high heat (grilling, broiling) rather than slow cooking methods
  • Brush with oil or baste while cooking to form a glaze
  • Allow salmon to rest 3-5 minutes after cooking before serving
  • Cook until just medium or medium-rare doneness
  • Add a colorful sauce like salsa, chutney, or vinaigrette

Conclusion

While raw coho salmon has brilliant red-orange flesh, cooking causes the color to fade to various shades of pink. The degree of color change depends on the cooking method and final internal temperature. While the color fades with cooking, the nutritional value remains high. For best texture and moisture retention, coho salmon is often cooked to medium or medium-rare doneness, resulting in delicately pink flesh with fantastic flavor.