Orange Coconut Salmon

Orange Coconut Salmon

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"This is so delicious and easy! The combination of orange and coconut complement the salmon very well!"
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8 h 30 m servings 512 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.


  1. 57 Ratings

Most helpful positive review

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 doubl...

Most helpful critical review

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...

Most helpful
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Least positive

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 doubl...

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 salm...

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 bro...

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 y...

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 temperature...

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 ...

I kind of hacked this recipe, and it was still delish! I can't wait to try to make it again with some forethought. For anyone else making it on the fly, instead of marinading the salmon in OJ ...

we used talipia instead of salmon. but followed everything else exactly. it was easy to make and so good! the sauce is awesome!

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