In a small saucepan, bring the chicken stock to a very gentle simmer. Turn to low, and keep warm as you cook.
Add the olive oil to a large sauté pan over medium heat. Add onion, and cook until softened and fragrant, about 4 minutes. Add garlic, cook until softened, about 1 minute. Add the rice and stir to coat each grain with oil. Toast rice for 3-4 minutes.
Add the white wine to the rice, and stir as it absorbs the wine. Then add warmed chicken stock one ladle at a time to the rice, stirring as you add it. As the rice nearly absorbs all of the stock, add an additional ladle. Repeat this until only 1/4 cup of chicken stock remains. Add the saffron threads to the remaining chicken stock, and stir to mix thoroughly.
After about 20 minutes, or when rice is al dente, add the saffron stock. Remove the risotto from the heat, and stir in the parmesan and butter. Set aside to and keep warm.
Coat a large sauté pan with olive oil, and turn to medium-high heat. Season the Coho Salmon with salt and pepper, and cook the salmon skin-side up for about 3-4 minutes per side. The internal temperature should reach 145 degrees.
Remove salmon from the heat. Spoon risotto onto the plates, then top with Coho Salmon. Serve hot and enjoy!
Keyword coho salmon recipe, saffron risotto, salmon and risotto