Coho salmon is often seen as the most subtly flavored salmon, while still being good enough to sell as filets instead of heading to the cannery. This recipe infuses the salmon with a subtle earthiness from banana leaves and provides contrast with a punchy Vietnamese dipping sauce.

Cooked whole Coho salmon split open with bones removed on a banana leaf lined white platter and red chili garnish, lime wedges, ginger, and lemongrass

Whole salmon is the silvery gift of summertime. Coho salmon is perhaps the most affordable, and that is why I chose it for this recipe.

Cooking a whole salmon is dare I say, the best way to cook salmon. It retains so much moisture and juiciness being cooked on the bone. You don't need to do much else to it. This banana leaf salmon recipe works well to just subtly infuse it with some aromatics.

Trout would also work well with this recipe. If you like whole fish, try this oven baked trout with lemon sauce. Coho salmon would also work well as Hawaiian salmon or any of these recipes for sockeye salmon.

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Ingredients
Coho Salmon vs. Sockeye Salmon
Instructions
Salmon Pecking Order
Storage
Top Tips
Recipe

Ingredients

Coho Salmon - I used Coho salmon because that is what I could find for a whole salmon without going bankrupt (with a king salmon that is upwards of $15 per pound). However, this recipe works with any type of whole salmon. it would also work very well with a whole trout.
Stuffing - I used a combination of fresh ginger, lemongrass, and kaffir lime leaves. However, you can substitute with lemons and cilantro instead.

See recipe card for quantities.

Chunks of cooked Coho salmon with brown rice, arugula leaves, and lime wedges on a round grey plate

Coho Salmon vs. Sockeye Salmon

Coho salmon is similar is size and is also abundantly fresh in the summer time. Here are some of the differences, in case you choose sockeye.

Coho Salmon (Silver Salmon)

Flavor: Mild, delicate, slightly sweet.
Texture: Medium-firm, leaner than sockeye, moist when cooked properly.
Size: Typically 6–12 lbs (smaller than sockeye).
Color: Light reddish-orange flesh, less intense than sockeye.
Season: Late summer to early fall (varies by region).
Availability: Often more affordable; widely available fresh and frozen.

Sockeye Salmon (Red Salmon)

Flavor: Rich, robust, and distinctly salmon-forward.
Texture: Firm, meaty, and oilier than coho.
Size: Typically 5–15 lbs (slightly larger and thicker fillets).
Color: Deep ruby-red flesh that stays vibrant when cooked.
Season: Mid-summer peak (June–July).
Availability: Highly prized, often more expensive; strong demand for wild-caught.

Instructions

Raw coho salmon with sea salt on a banana leaf

Step 1: Season the salmon with salt.

coho salmon fillet stuffed with lemongrass, kaffir lime leaf, and ginger

Step 2: Stuff with the stuff.

stuffed coho salmon fillet on a sheet pan lined with banana leaf

Step 3: Lay on clean banana leaves.

coho salmon fully wrapped in banana leaves on a sheet pan

Step 2: Roll in the banana leaves, but don't over roll or else the leave will be hard to remove.

cooked banana leaf wrapped coho salmon on a sheet pan

Step 3: Bake in a 400 degree F. oven.

cooked coho salmon fillet with banana leaf wrappings on a sheet pan

Step 4: Unravel the banana leaves. Serve as is or butterfly the flesh.

Cooked coho salmon split open on a banana leaf with bones. Lemongrass, ginger slices and lime wedges on the side.

Step 3: Via the belly side, you can slide a metal spatula over the bones to flip open top side of the fillet.

cooked coho salmon split open on a banana leaf wtih bones removed and dipping sauce on the side

Step 4: Remove the bones to reveal more of the orange flesh.

Hint: Make sure you wash the banana leaves before using. You don't know what kind of ickiness is on those plant leaves, since they're not grown for consumption.

Whole Coho salmon with skin on a banana leaf lined white plate

Salmon Pecking Order

Of all the different types of salmon, Coho is often seen as the most subtle yet still versatile without heading straight for the cannery.

King Salmon (Chinook)

Highest fat content, buttery texture, prized for its luxurious flavor.
Large fillets, excellent for grilling, roasting, or raw applications.
The most expensive and considered the “gold standard.”

Sockeye Salmon (Red)

Deep red flesh, bold and robust flavor.
Firm, meaty texture that holds up to grilling, smoking, and curing.
Popular with chefs for color and intensity.

Coho Salmon (Silver)

Milder, delicate flavor with medium-firm texture.
Leaner than sockeye but more versatile for everyday cooking.
More affordable and widely available.

Pink Salmon (Humpback)

Mildest flavor and lowest fat content.
Soft, pale flesh; often canned or used in salmon burgers.

Chum Salmon (Keta/Dog)

Lean, mild, pale flesh with lower oil content.
Often used for canning, smoking, drying, or roe (ikura).

Storage

Store leftovers in an airtight container in the fridge. Consume within 2-3 days.

Top Tips

Banana leaves are usually found in the freezer section of Asian supermarkets. Because they are already 'wet', they don't need to be soaked in water to prevent burning in the oven or grill. Make sure to defrost and wash prior to using, to remove any chemicals/pesticides from these leaves grown in tropical weather.
This recipe uses a 2-3 lb Coho salmon that will feed about 4-6 people. If using a larger salmon, adjust the cooking time. A general rule of thumb is 15-20 minutes of cooking time per pound of fish.
This recipe also works really well on the grill on an outdoor BBQ. The banana leaves protect the skin from the grill, so it doesn't stick.

Banana Leaf Wrapped Whole Coho Salmon