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.
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
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
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.
Calories: 595kcal | Carbohydrates: 10g | Protein: 28g | Fat: 50g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 370mg | Potassium: 690mg | Fiber: 2g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg