Baked Coconut-Crusted Salmon

Baked Coconut-Crusted Salmon. © 2012 Ashley Skabar, licensed to, Inc.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
316 Calories
20g Fat
5g Carbs
30g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 316
% Daily Value*
Total Fat 20g 25%
Saturated Fat 8g 42%
Cholesterol 128mg 43%
Sodium 165mg 7%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 8%
Protein 30g
Calcium 34mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Prepared with unsweetened shredded coconut and Alaskan King Salmon, this is one of the simplest, healthy-yet-decadent ways to prepare fish on weeknights. It's suited for gluten-free, dairy-free, and paleo diets, but doesn't taste at all like diet food! Served with a simple garlicky broccolini, you'll come back to this recipe whenever you find that perfect fillet.

As with any recipe intended for persons with dietary restrictions or allergies, make sure to read the ingredients labels on all ingredients to make sure that there are no dairy-derived ingredients or ingredients unsafe for people on a gluten-free diet.


  • 1 pound Alaskan King Salmon (skinned*, sliced into 4 3-ounce pieces)
  • 4 tablespoons lime juice (fresh; two limes)
  • 1 cup coconut (unsweetened shredded)
  • 1 egg
  • 2 tablespoons water (cold)
  • salt to taste
  • black pepper to taste
  • Optional: chopped fresh tomatoes

Steps to Make It

  1. Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.

  2. Rise the salmon well under cold water.

  3. Squeeze the lime juice onto each of the pieces and on all sides (you can do this on a tray or plate.) Set aside.

  4. Place the shredded coconut in a small bowl, and set aside.

  5. In another bowl, whisk together the egg with the cold water until well mixed.

  6. Dip each of the salmon pieces in the egg wash, then roll each salmon piece in the coconut until completely coated.

  7. Place the salmon on the prepared baking sheet and bake for about 15 minutes, or until browned on the outside and appropriately done in the middle.

  8. Serve immediately, seasoning with sea salt and freshly ground black pepper to taste, with garlicky broccolini (recipe below) and fresh tomatoes.

    *ask your local fishmonger to skin the salmon for you to save on time

    Garlicky Broccolini:

    • 2 bunches broccolini, rinsed well
    • 1 T. extra virgin olive oil
    • 2 T. fresh lemon zest
    • 2 T. fresh minced garlic
    • 2 T. fresh lemon juice
    • Sea salt and freshly ground black pepper, to taste
  9. Bring a small pot of water to a roiling boil.

  10. Blanch the broccolini for 2 minutes or until bright green and tender-crisp.

  11. Transfer to ice water immediately to stop the cooking, then drain and set aside.

  12. Heat the olive oil in a large saute pan over medium-high heat.

  13. Add the lemon zest, minced garlic, and fresh lemon juice.

  14. Heat for 1 minute, then add the broccolini to the pan.

  15. Toss the broccolini with the other ingredients and cook for 1-2 minutes more.

  16. Transfer the broccolini to a serving dish and add sea salt and freshly ground pepper to taste.

    Cook's Note:

    • If broccolini is not your thing, here are a few other vegetable sides that go well with this dish:
    • Grapefruit Avocado Goddess Salad
    • Steamed broccoli, sauteed spinach, grilled asparagus, and sauteed kale are all great options as well.

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