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    Home » Seafood

    Coconut Salmon

    Published: Jan 4, 2021 · Modified: Oct 21, 2023 · Leave a Comment

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    This baked coconut salmon is made with salmon coated in toasted coconut and seasoned Panko breadcrumbs, and served with an easy tahini sauce.

    coconut salmon on a plates

    Who else is in the mood for salmon?

    To be honest, I'm pretty much always in the mood for salmon.

    It's probably no surprise then that we eat a lot of salmon.

    We've enjoyed salmon kale salads, salmon spaghetti squash bakes, deconstructed salmon sushi bowls, herb butter salmon, honey bourbon salmon-- so much salmon!

    Recently, I've been enjoying this coconut salmon. It's made with a toasted coconut and breadcrumb crust and served with an easy tahini sauce.

    Want more salmon ideas? Try making salmon Wellington, salmon almondine, baked mustard salmon, sweet chili glazed salmon, air fryer salmon and a salmon Caesar salad.

    What Kind of Salmon Should I Use?

    There are lots of different types of salmon, and you can use any of them with this recipe.

    This recipe works well with the easy-to-find sockeye salmon or pink salmon fillets, and is also delicious with Coho or King salmon. The salmon in the photos is Coho.

    You can also use Atlantic salmon: just be aware that Atlantic salmon is farmed not wild.

    Where Can I Buy Tahini?

    Tahini is a sesame seed paste, and it's usually sold with the other nut butters.

    That said, I usually buy tahini online.

    What Kind of Coconut Should I Use?

    You want unsweetened shredded coconut. I usually buy Bob's Red Mill shredded coconut.

    Shredded coconut is not the same as coconut flakes. Coconut flakes are a lot harder and won't mix as well with the breadcrumbs.

    If you have coconut flakes and want to make them work in this recipe, try blitzing them in a blender or food processor.

    How to Make the Coconut Topping

    Start by melting butter in a small-ish pan.

    Add the coconut, panko and spices. Toast until everything is golden and fragrant.

    Toast Coconut, Breadcrumbs + Spices in Butter
    Toast Coconut, Breadcrumbs + Spices in Butter
    Toast Until Golden
    Toast Until Golden

    Prepare the Salmon

    Place the salmon skin-side down in a heavy, oiled pan. I used this Lodge 12" carbon steel skillet.

    Next, smear a little tahini onto the salmon. It'll help the coating stay put while baking.

    Smear Tahini on Salmon
    Smear Tahini on Salmon

    Use your fingers to press the toasted coconut mixture onto the salmon.

    Try to spread the topping out evenly.

    Add Breadcrumbs to Salmon
    Add Breadcrumbs to Salmon

    Bake the Coconut Salmon

    Slide the pan into the oven and bake about eight minutes per 1-inch thickness. Thin salmon fillets will be done much more quickly than thicker fillets!

    Next, turn on your oven's broiler and cook for two more minutes until the coconut coating is crispy and golden.

    Bake Until Golden
    Bake Until Golden

    While the salmon cooks, mix together the tahini sauce ingredients.

    Serve the salmon along with the tahini sauce, some garlic cauliflower mash and a glass of crisp white wine.

    coconut salmon on a plates
    coconut salmon on a plates
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Coconut Salmon

    This baked coconut salmon is made with salmon coated in toasted coconut and seasoned Panko breadcrumbs, and served with an easy tahini sauce.
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time10 minutes mins
    Total Time15 minutes mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 2 people
    Calories: 595kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    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.
      Toast Until Golden
    • 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.
      Smear Tahini on Salmon
    • Top the tahini with the breadcrumb-coconut mixture. Use your fingers to press the breadcrumbs onto the salmon evenly.
      Add Breadcrumbs to Salmon
    • 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.
      Bake Until Golden
    • 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.
      coconut salmon on a plates

    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

    Calories: 595kcal (30%) | Carbohydrates: 10g (3%) | Protein: 28g (56%) | Fat: 50g (77%) | Saturated Fat: 13g (81%) | Cholesterol: 77mg (26%) | Sodium: 370mg (16%) | Potassium: 690mg (20%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin A: 395IU (8%) | Vitamin C: 1mg (1%) | Calcium: 52mg (5%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 2 votes (2 ratings without comment)

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    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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