Grilled Coho Salmon with Roasted Spaghetti Squash: A Pacific Northwest Fall Feast

Posted on Nov 4, 2025

Ah, fall in the Pacific Northwest—crisp air, golden leaves, and the silver flash of Coho salmon running strong in our rivers. Nothing captures the season like fresh-caught fish straight from the river to your grill. I recently hooked a couple of these beauties on a Coliumbia River adventure (check out the full story HERE . To celebrate, I'm sharing one of my all-time favorite recipes: Fresh caught Coho fillets paired with roasted spaghetti squash. It's simple, seasonal, and so satisfying—perfect for November evenings in the Pacific Northwest. This dish serves 2 and takes about 45-60 minutes total (including prep). It's grill-friendly but oven-adaptable if the rain rolls in.

IngredientsFor the Salmon

• 1 fresh-caught Coho salmon fillet (about 12 - 16oz each will serve 2; wild-caught is best for that clean, ocean-fresh flavor)

• 1 Walla Walla sweet white onion, thinly sliced

• 4 tablespoons unsalted butter, cut into pats

• Juice of 1 fresh lime (plus wedges for serving)

• Bigfoot Salmon Seasonings (or your favorite seafood rub)

  
  

For the Spaghetti Squash

• 1-2 small spaghetti squash (one serves 2; look for firm, unblemished ones around 2-3 lbs total)

• 2 tablespoons unsalted butter.

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon smoked paprika

  
  

Prep Time: 15 MinutesPrepping the Spaghetti Squash

1. Preheat your oven to 375°F (if not using the microwave shortcut).

2. Slice each spaghetti squash in half lengthwise and scoop out the seeds with a spoon.

3. Brush the cut sides with melted butter and place a pat of butter in the squash, then season generously with salt, pepper, and smoked paprika.

   
   

Prepping the Salmon

1. Line a grill-safe aluminum foil tray (or create one by doubling up heavy-duty foil)

2. Lay the salmon fillets skin-side down in the tray. Dot each fillet with 2 pats of butter, sprinkle liberally with Bigfoot Salmon Seasonings, and scatter sliced onions over the top.

3. Squeeze fresh lime juice evenly over everything for a bright, zesty kick. Loosely cover with another sheet of foil, crimping the edges to seal, then poke 4-5 small steam vents in the top.

Cook Time: 30-45 MinutesRoasting the Spaghetti Squash

• Place the prepped halves in your preheated 375°F oven and roast for 30-45 minutes, until the skin gives easily when poked and the flesh pulls away in tender strands.

• Time-Saver Tip: In a hurry? Microwave first! Poke the hard side of the squash half r with a fork (hard side up), then zap on high for 8-10 minutes until slightly softened. Finish in the oven at 375°F cut side up for 20-30 minutes to develop a more cooked finish to the squash.

  
  

Grilling the Salmon

• Fire up your grill to medium-high heat (about 400°F). Once hot, place the foil tray directly on the grates.

• Grill covered for 10-12 minutes, then carefully lift the top foil to peek. The salmon is done when it flakes easily with a fork (internal temp should hit 145°F for safety). Avoid overcooking—residual heat will carry it through. Total time: 12-15 minutes.

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Serving: 5 Minutes to Plate and Savor

1. Cut the salmon into generous portions with a spatula, and scoop it off the skin ( it should come of easily) and place portion on the plate.

2. Use a fork to gently scrape the roasted spaghetti squash—it'll magically turn into golden, noodle-like strands. Serve each diner a whole half for that rustic, family-style vibe.

3. Plate it all together: salmon beside the squash.

Round out the meal with a vibrant fall green salad and warm, crusty sourdough bread. This combo screams Pacific Northwest harvest—earthy, bright, and utterly comforting. It's the kind of dinner that warms you from the inside out, leaving you ready for pumpkin spice everything (or just more salmon).

Happy cooking, and here's to another epic season on the water.