Orange Coconut Salmon45 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 8 hr 30 min
“This is so delicious and easy! The combination of orange and coconut complement the salmon very well!” - by ELSMILE
Original recipe yields 4 servings
- Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Amount Per Serving (4 total)
- 512 cal
- 22.4 g
- 52.4 g
Based on a 2,000 calorie diet
Reviews (45)Rate This Recipe
"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..." See more 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!"
"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..." See more used leftovers on my rice. YUM."
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