This baked coconut salmon is made with salmon coated in toasted coconut and seasoned Panko breadcrumbs, and served with an easy tahini sauce.
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.
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.
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.
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.
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.
Use your fingers to press the toasted coconut mixture onto the salmon.
Try to spread the topping out evenly.
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.
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.
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
- 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.