Coconut Salmon
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
2 people
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Calories
595 kcal
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Course
Main Course
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Cuisine
American
Coconut Salmon
Report
This baked coconut salmon is made with salmon coated in toasted coconut and seasoned Panko breadcrumbs, and served with an easy tahini sauce.
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Ingredients
Baked Mustard Salmon:
- 1 tablespoon butter
- ⅛ cup panko breadcrumbs Use gluten-free certified Panko if needed
- ⅛ cup shredded coconut (unsweetened) See Recipe Notes
- ¼ teaspoon paprika or smoked paprika
- ¼ teaspoon dried oregano
- ⅛ teaspoon sea salt
- ⅛ teaspoon cayenne (optional, for spice)
- 1 tablespoon olive oil
- 8 ounces salmon (2 fillets)
- 1 tablespoon Tahini
Tahini Sauce (Optional):
- 2 tablespoons olive oil (1 oz)
- 2 tablespoons tahini (1 oz)
- 3 tablespoons apple cider vinegar (1 ½ oz)
- 1 tablespoon Dijon mustard
- 2 tablespoons cold water
Instructions
- Preheat oven to 400°F and move an oven rack to the top of the oven.Melt butter in a pan over medium heat. When the butter melts (but before it browns), add the breadcrumbs, coconut, paprika, oregano, cayenne (if using), and salt.Stir and cook until toasted, about 2 minutes.Remove from heat and set aside.
- Brush an oven-safe pan (or sheet pan) with olive oil. Place salmon skin-side down on the pan.Smear one tablespoon of tahini on the salmon.Tip: If your tahini is too thick to spread easily, mix it with a splash of water or lemon juice.
- Top the tahini with the breadcrumb-coconut mixture. Use your fingers to press the breadcrumbs onto the salmon evenly.
- Place the salmon in the oven on the top rack. Bake fish for eight minutes per one-inch thickness. (Thick fillets will take longer to cook than thin fillets.)Turn on the oven broiler and broil fish for 2 minutes, until the Panko is golden. If your oven doesn't have a broiler, simply cook the fish for about two more minutes at 400°F.
- While the salmon cooks, whisk together all the tahini sauce ingredients. (I like to put the sauce in a small mason jar and shake it.)Serve the salmon while it's still hot along with the tahini sauce. Refrigerate any leftover sauce and use within 4 days.
Notes
- Coconut variations: If using coconut flakes (or flaked coconut) instead of smaller, softer shredded coconut, blitz the coconut in a food processor first to finely shred the coconut.
- Salmon skin is edible but it won't be crisp. Discard skin if desired.
Nutrition Information
Show Details
Calories
595kcal
(30%)
Carbohydrates
10g
(3%)
Protein
28g
(56%)
Fat
50g
(77%)
Saturated Fat
13g
(65%)
Cholesterol
77mg
(26%)
Sodium
370mg
(15%)
Potassium
690mg
(20%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
395IU
(8%)
Vitamin C
1mg
(1%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 10g | 3% |
| Protein | 28g | 56% |
| Fat | 50g | 77% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 77mg | 26% |
| Sodium | 370mg | 15% |
| Potassium | 690mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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