Orange Coconut Salmon

Orange Coconut Salmon

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"This is so delicious and easy! The combination of orange and coconut complement the salmon very well!"

Ingredients 8 h 30 m {{adjustedServings}} servings 512 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  • Cook

  • Ready In

  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 350 degrees F (175 degrees C).
  3. Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a single layer on a medium baking sheet. 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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Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 46

  1. 56 Ratings

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KRANEY
9/21/2012

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!

LAURIE ABKEMEIER
3/15/2003

So easy and fun! What a great way to serve salmon. A wonderful change of pace from the mustard/dill recipes. I'll definitely be making this again.

Sarah-May
3/30/2011

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.