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Honey Coconut Salmon

Honey Coconut Salmon

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h 20 m
elsamaguiar

elsamaguiar

This salmon is my husband's favorite. Don't let the total time fool you -- very easy to make. This recipe is great served with mashed potatoes. You can taste the sauce before marinating to check the flavor. This gives a nice sweet taste to the salmon.

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Directions

  1. Melt the butter in a saucepan over medium heat, and mix in the honey, brown, sugar, and coconut. Bring to a boil, and remove from heat. Cool slightly, and transfer to a large bowl. Place the salmon in the bowl, and turn to coat. Cover, and marinate at least 30 minutes in the refrigerator.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish, and pour some of the marinade over the top, being sure to get some of the coconut on the top.
  4. Bake 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for 5 minutes, and spoon over salmon.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Debbers07
38

Debbers07

8/21/2007

This recipe was absolutely delicious and full of subtle flavor. When I made it, I used coconut milk instead of flaked coconut. However, next time I make it I will lessen the amount of butter to a teaspoon or none at all. The recipe really doesn't need it. Also, I would bake it for 18-20 minutes instead of the listed 25. Salmon still cooks when you take it out of the oven so it came out a little too dry for my taste. Overall, I loved this recipe and you can put in your own personal touch.

DBDCOOK
26

DBDCOOK

12/2/2003

This was so good. Normally we do our salmon on the grill but this is best in the oven as it makes the coconut crisp. We will cut down the amount of marinade as we had more than half left over. Just make sure you make enough salmon as you don't want to stop eating it! A must recipe for anyone who likes salmon.

KRICKYR
22

KRICKYR

8/12/2003

We cook this salmon on the grill and love it that way. Slightly sweet with crunchy coconut. Before pouring on the marinade, I set a bit aside to serve on the side as a dip or spread. That way each person can eat the salmon as sweet as they want. (Just a note about the marinade--since it is butter based, it will solidify upon refrigeration.) An excellent recipe that I'm so happy to add to my recipe box.

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