Coconut Encrusted Salmon

    Coconut Encrusted Salmon


    57 people made this

    About this recipe: This dish is a texture and flavour explosion waiting to happen. The combination of orange juice, marmalade, Dijon mustard and desiccated coconut, helps create this delicious salmon dish.

    Serves: 4 

    • 4 (115g) fillets salmon
    • 475ml orange juice
    • 1 egg, beaten
    • 200g desiccated coconut
    • 4 tablespoons orange marmalade
    • 1 tablespoon Dijon mustard

    Prep:15min  ›  Cook:15min  ›  Extra time:8hr marinating  ›  Ready in:8hr30min 

    1. Place salmon fillets in a medium bowl with orange juice. Cover and marinate in the refrigerator 8 hours or overnight.
    2. Preheat oven to 180 C / Gas 4.
    3. Coat salmon fillets with egg. Dip fillets in coconut and arrange in a single layer on a medium baking tray. Bake 15 minutes in the preheated oven, until coconut is golden brown and fish is easily flaked with a fork.
    4. In a small saucepan over medium heat, blend orange marmalade and Dijon mustard. Heat until warm and serve as a dipping sauce for the salmon.

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    Reviews (1)


    delicious and so easy - 29 Mar 2012

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