Coconut Encrusted Salmon

    8 hours 30 min

    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.

    57 people made this

    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 in English (50)


    delicious and so easy  -  29 Mar 2012


    Wonderful! The sauce is what really made it a hit! Originally, this recipe stated 1/4 cup orange marmalade - not sure when it changed to 4 Tbl., but it was perfect as initially written! I doubled the sauce to make sure everyone got plenty (which is 1/2 cup marmalade + 2 Tbl. mustard). I baked it at 350 for 15-20 minutes, then took it out, and turned up the oven to 450. I put it back in when preheated, and let the coconut toast until golden. Thanks for the recipe!  -  01 Nov 2001  (Review from Allrecipes US | Canada)


    This was very easy to throw together and I loved it. I did dredge my salmon in flour before dipping it in the egg and instead of serving the dipping sauce on the side I spooned it over the salmon and used leftovers on my rice. YUM.  -  28 Mar 2011  (Review from Allrecipes US | Canada)