Orange Coconut Salmon

Orange Coconut Salmon

46 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    8 h 30 m
Recipe by  ELSMILE

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

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (46)

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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!



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.



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.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Orange Salmon with Creole Seasoning


next recipe:

Baked Salmon with Coconut Crust