Recipe by ELSMILE
"This is so delicious and easy! The combination of orange and coconut complement the salmon very well!"
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4 (4 ounce) fillets
1 (7 ounce) package
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!
Be warned: I only bought a 5 oz. bag of coconut, and it was waaaay more than enough. I coated the salmon until there was no more room for coconut! Unfortunately, after dredging egg-coated salmon through the coconut, I had to discard a very large amount. What a waste.
I advise dumping a little at a time onto a plate and adding more if you need it. Don't throw away 3/4 a bag of coconut!
Pretty good salmon, though. Even better sauce.
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.
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.
Very easy and delicious! My husband, who made a face when I told him we were having Salmon, had 2 pieces!!! After 15 minutes the fish looked done but the coconut was still white so I put the broiler on for just one minute and it toasted the coconut on top very nicely, it really looked great when served!! I'll definitely make this again!
The orange juice and coconut enhances the salmon's flavor and adds the unexpected to a salmon dish - a little crunch, a tiny bit of tangyness, and just the right amount of sweetness. Whatever you do, don't skip the dipping sauce - it is excellent! I'm very impressed that such a simple, easy recipe could make such a delicious, classy dish!
WOW -fantastic. An extraordinary and tantalizing affair with the taste buds and a change of scenery from the mundane diet. Be careful when using a toaster oven to prevent dryness b/c temperatures vary and the acidity from the orange juice already cooks it. Who likes dry fish? I would highly recommend this to those who enjoy a flirtatious flavor. LOVE it!
This recipe is definitely going in my 'favorites' folder. We loved this! I used finely shredded, unsweetend coconut ('Lets Do...Organic' is the brand). I found that 3/4 cup coconut was all I needed for 4 fillets. I added 1/4 tsp. salt to the coconut to enhance the flavor of the salmon and balance out the sweetness of the sauce. And the sauce - it's so good! It was hubby's favorite part of the meal. I thought the salmon was great by itself, but when you add the sauce, it's excellent!
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Coconut Salmon
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 202
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