This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 8+ hrs

Orange Coconut Salmon

Read Reviews (45)

"This is so delicious and easy! The combination of orange and coconut complement the salmon very well!" — ELSMILE

Ingredients Edit and Save

Watch video tips and tricks

Miso Maple-Glazed Salmon

Cedar Planked Salmon

Sweet 'n' Hot Glazed Salmon

Simple Seared Salmon

Grilled Salmon I

Pecan-Crusted Salmon

How to Make Salmon in Parchment

Baked Salmon II

Broiled Herb-Crusted Salmon

All about Eggs

Original recipe makes 4 servings Change Servings

4 (4 ounce) fillets salmon
2 cups orange juice
1 egg, beaten

1 (7 ounce) package flaked coconut
4 tablespoons orange marmalade
1 tablespoon Dijon mustard

Check All Add to Shopping List

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 8 hrs 30 mins

Footnotes

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.

ADVERTISE WITH US

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!

—KRANEY

See full review »

Most Helpful Critical Review

Mar 30, 2008

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.

—Ms. Robinson

See full review »

54 Ratings

See other versions of this recipe!

Mar 30, 2011

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.

—Sarah-May

See full review »

Mar 15, 2003

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.

—LAURIE ABKEMEIER

See full review »

Jan 03, 2004

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!

—Sue

See full review »

Jan 25, 2004

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!

—MWSEABRITE

See full review »

Feb 26, 2010

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!

—Benhayoun

See full review »

Feb 05, 2010

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!

—Dianne

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Honey Coconut Salmon

Orange Roasted Salmon

Orange Salmon II

Baked Salmon with Coconut Crust

Orange Salmon

Baked Orange Salmon with Fennel

Grilled Salmon With Orange Glaze

Orange Juice Chicken

Orange Salmon with Creole Seasoning

Roasted Salmon with Orange-Ginger Glaze

ADVERTISE WITH US

Nutrition

Calories
512 kcal
26%

Carbohydrates
52.4 g
17%

Cholesterol
115 mg
38%

Fat
22.4 g
34%

Fiber
5.2 g
21%

Protein
26.6 g
53%

Sodium
313 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Orange Coconut Salmon

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 512
Calories from Fat: 202

% Daily Value *
Total Fat 22.4g 34 %
Saturated Fat 14.5g 72 %
Cholesterol 115mg 38 %
Sodium 313mg 13 %
** Potassium 1006mg 28 %
Total Carbohydrates 52.4g 17 %
Dietary Fiber 5.2g 21 %
Protein 26.6g 53 %
Sugars 40.5g
Vitamin A 7 %
Vitamin C 105 %
Calcium 6 %
Iron 22 %
** Thiamin 39 %
** Niacin 112 %
** Vitamin B6 63 %
** Magnesium 26 %
** Folate 42 %

* 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.