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coconut salmon on a plates
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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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 2 people
Calories: 595kcal


Baked Mustard Salmon:

  • 1 tablespoon butter
  • cup Panko breadcrumbs Use gluten-free certified Panko if needed
  • cup shredded coconut (unsweetened) See Recipe Notes
  • ¼ teaspoon paprika or smoked paprika
  • ¼ teaspoon dried oregano
  • teaspoon sea salt
  • 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.
    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


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