Coconut Crusted Salmon – Easy and Delicous
From the first time I made this coconut crusted salmon, it became one of our all-time favorites! Crispy, golden coconut crust and tender, flaky salmon served with your favorite salad and rice make for a hassle-free dinner solution that everyone will love. This easy salmon recipe is here to make your cooking stress-free!
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Why To Make This Recipe
Here is more to the recipe, however. It isn’t just for weeknights—it’s also a fantastic choice for festive occasions like Thanksgiving or Christmas lunch or dinner. The golden coconut crust over flaky salmon makes it an elegant centerpiece without requiring hours in the kitchen. The crust mixture can be prepped in advance, making it a time-saving option for holiday entertaining. Whether you’re hosting family or friends, this recipe is sure to impress and bring joy to your table.
📝 Recipe Ingredients
Substitutions:
- Panko breadcrumbs: If you’re gluten-free, you can substitute with gluten-free breadcrumbs.
- Shredded coconut: I use unsweetened coconut for a more savory flavor but you could use sweetened coconut as well if you prefer a slightly sweeter crust.
- Fresh cilantro leaves (for garnish) which we call coriander in Australia can be replaced with fresh mint or parsley leaves.
See the recipe card below for a full list of ingredients 👇
👩🍳 How to Make:
Step 1: Preheat your oven to 190°C (375°F). Line a baking tray with parchment paper or lightly grease it with olive oil.
Step 2: Place the fresh salmon fillet on the baking tray, skin-side down. Season with salt and pepper.
Step 3: In a small bowl, mix together panko breadcrumbs, shredded coconut, lime zest, and melted butter until well combined. Gently press the coconut mixture onto the top of the salmon fillet, ensuring it’s evenly coated.
Step 4: Bake the salmon in the preheated oven for 25 minutes, or until the coconut crust is golden brown and crispy. If the crust starts to brown too quickly, cover it with foil halfway through baking to prevent burning.
Step 5: Remove the salmon from the oven and transfer it to a serving plate. Garnish with fresh cilantro and chili.
🍴 What To Serve With Baked Coconut Salmon:
This coconut-crusted salmon ivan be paired with many side dishes like a simple salad, coconut rice, or roasted vegetables. We love it served with peach and mango salsa or a quick cucumber avocado salad.
❄️ Storage Tips:
- Leftover salmon can be stored in an airtight container in the fridge for up to 2 days. Baked salmon tastes great cold and makes a great lunch or wrap filler. To reheat, place it in the oven at 180°C (350°F) for 10-15 minutes until heated through.
Coconut Crusted Salmon FAQs
Absolutely, you can use frozen salmon. Just make sure to defrost it first before applying the coconut crust and baking.
While it’s best baked fresh for the crispiest crust, you can prepare the coconut crust in advance and store it in the fridge. When ready, simply coat the salmon and bake.
More Delicious Salmon Recipes To Try:
If you tried this Baked Coconut Crusted Salmon Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Thank you! Elena
Coconut Crusted Salmon – Easy and Delicous
SAVE THIS RECIPE 💌
We’ll email this post to you, so you can come back to it later!
Ingredients
- 1 salmon filet aproximately 1 kg
- 1 cup panko breadcrumbs gluten-free if needed
- 1 cup unsweetened shredded coconut
- 2 tablespoons butter melted
- 1 lime zest
- 1 red chili deseeded and thinly sliced
- fresh cilantro leaves to serve
Instructions
- Preheat the oven to 190°C (375°F). Prepare a baking tray with parchment paper or lightly grease it with oil.
- Place the salmon fillet skin-side down on the baking tray and season with salt and pepper.
- In a small bowl, mix the breadcrumbs, shredded coconut, lime zest, and melted butter until combined.
- Press the coconut mixture onto the salmon evenly, ensuring it sticks to the top.
- Bake the salmon for 25-30 minutes or until the crust is golden and the salmon is cooked through. Cover with foil halfway if the crust begins to brown too quickly.
- Transfer the salmon to a serving plate and garnish with chilies and cilantro.
!