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Orange Coconut Salmon

Orange Coconut Salmon

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    8 h 30 m
ELSMILE

ELSMILE

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

Directions

  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

KRANEY
28

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
12

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
11

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.

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