For a richer flavor, use full-fat coconut flakes. If you don't have orange marmalade, you can substitute apricot preserves or even a little honey with orange zest. To prevent the coconut from burning, keep a close eye on the salmon while it's baking. If the coconut starts to brown too quickly, tent the baking sheet with foil. This dish pairs beautifully with a side of roasted asparagus or a quinoa salad.
Orange Coconut Salmon
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME8 hrs 30 mins
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SERVING4 People
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VIEWS180
Succulent salmon fillets bathed in a vibrant orange marinade, then enrobed in toasted coconut, creating a symphony of tropical flavors. This elegant dish is surprisingly simple to prepare, making it perfect for a weeknight indulgence or a sophisticated dinner party.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol109 mg
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Fiber5 g
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Protein27 g
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Saturated Fat15 g
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Sodium313 mg
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Sugar41 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium bowl, submerge the salmon fillets in the orange juice. Ensure the fish is fully coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours, or preferably overnight. (Marinating time: 8-12 hours)
02 Step
Recipe View Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking. (Prep time: 5 minutes)
03 Step
Recipe View Remove the salmon fillets from the marinade and gently pat them dry with paper towels. This will help the coconut adhere better. (Prep time: 2 minutes)
04 Step
Recipe View Dip each salmon fillet into the beaten egg, ensuring it's evenly coated. Then, immediately dredge the egg-coated fillet in the flaked coconut, pressing gently to help the coconut adhere to all sides. (Prep time: 5 minutes)
05 Step
Recipe View Arrange the coconut-crusted salmon fillets in a single layer on the prepared baking sheet. (Prep time: 2 minutes)
06 Step
Recipe View Bake in the preheated oven for 12-15 minutes, or until the coconut is golden brown and the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C). (Bake time: 12-15 minutes)
07 Step
Recipe View While the salmon is baking, prepare the orange-Dijon sauce. In a small saucepan over medium heat, combine the orange marmalade and Dijon mustard. Heat gently, stirring occasionally, until the marmalade is melted and the sauce is smooth and warm. (Prep time: 5 minutes)
08 Step
Recipe View Serve the baked coconut salmon immediately, drizzled with the warm orange-Dijon sauce. Garnish with fresh orange zest or a sprig of thyme for an elegant touch.
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Please Rate
Major Wolf
May 7, 2025I added a little ginger to the marinade for an extra zing. Delicious!
Otilia Koch
Jan 31, 2025So easy to make, and it looks like I spent hours in the kitchen!
Douglas Marquardt
Jul 18, 2024My family loved this. The sauce is the perfect complement to the salmon.
Drake Kuvalis
Feb 21, 2024This recipe is a winner! The orange and coconut combination is divine.