Angling temporarily closed on Eagle Creek for coho salmon respite
Published 11:36 am Thursday, October 1, 2026
To give coho salmon a safe resting area amid ongoing low water flows, the state has enacted an angling closure on the lowest reach of Eagle Creek in the Clackamas basin.
The Oregon Department of Fish and Wildlife closure was spurred by drought conditions across Oregon. As flows in Eagle Creek have dropped, fish have become trapped in the area, concentrating them and making them more susceptible to illegal snagging.
The closure is from the mouth upstream to Southeast Dowty Road Bridge. It remains in place from Oct. 2 through Dec. 31.
This year, several instances of illegal fishing have led to involvement by the Oregon State Police and numerous citations. Coho salmon are listed as threatened under both the state and federal Endangered Species Acts and are an economically, culturally, and ecologically important species in Oregon.
If you know of or suspect crimes against fish, wildlife or habitat, make a report to the Turn In Poachers (TIP) Line: 1-800-452-7888. You can remain anonymous and could qualify for a cash award or hunter preference points.
Coho Salmon
The life of a coho salmon is relatively straightforward. Smolts migrate to the sea in their second year, spend about 18 months rearing in the ocean, then return to freshwater as three-year-old adults to continue the cycle. Some migrate more than 1,000 miles, while others stay relatively close to their birth streams.
Email newsletter signup
During their ocean phase, coho salmon have silver sides and dark-blue backs with spots. When spawning, their jaws and teeth become hooked, and mature adults have a pronounced red skin color.
Often called silver salmon, they have dark metallic blue/green backs with silver sides. In freshwater, they develop reddish-maroon coloration on their sides, and males develop a strongly hooked snout and large teeth.
While in freshwater, they eat plankton and insects. In the ocean, they switch to a diet of small fish like herring and anchovies.

