"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." — elsamaguiar
Watch video tips and tricks
1 1/2 cups
4 (4 ounce) fillets
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.
If you're a salmon purist, don't try this recipe. I thought I would try something new, but this was entirely too sugary and sweet. I ended up scraping the coating off. Wouldn't recommend.
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.
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.
Very good! Not as crunchy as I thought it would be but, it was very tasty!! First, I marinated the salmon in a few Tbsps of lime juice for 2-3 hours. Personally, I like the way lime & coconut taste together and the tangy lime played well with the coconut. I discarded the lime juice before marinating the salmon in the coconut/honey/butter mixture. I also cut back on the butter. Baked the salmon for only 20 minutes and then broiled for 2-3 min. to get that golden crust.
I was really disappointed with this. It was sickeningly sweet, and I couldn't even finish my salmon. (And I like to eat!) I followed the recipe exactly as indicated, but consistency was bad (gooey) and again, the sweetness was excessive. Tasted more like candy than fish.
Absolutely stunning. One of the easiest yet tastiest dishes I ve prepared in a long time! Will be a regular favorite in future.
Delicious, I added a little coconut milk to the marinade and cut the amount of butter. It was great, thanks for sharing!
See how to make a moist salmon fillet baked in parchment paper.
See a straightforward, 5-star recipe for making baked salmon.
Watch Chef John make a simple and delicious broiled herb-crusted salmon.