I am always on the hunt for simple weeknight dinners, and this Coconut Crusted Salmon was this week’s solution! It comes together with a few simple steps and is popped in the oven for a quick crowd-pleasing meal.
It can be so hard when meal planning to decide what to make for dinner on a weeknight – anybody feel my pain? With so many busy schedules to coordinate, family dinner time isn’t a cinch to coordinate, but is SO important! It’s our best time to connect and unplug, and teaches our kids good eating habits to last a lifetime.
I’m more motivated than ever to create recipes that make it easier for you to get a healthy dinner on the table. This recipe is seriously so simple and served alongside some rice (try this Coconut Cilantro Lime Rice to take your rice game up a notch) and a salad (we make this Big Batch Salad many weeks to have on hand that lasts for a 3-4 days) for the perfect meal. If you’ve got a little extra time on your hand you could also try these Crispy Oven Fries make a great pairing.
You can really substitute in your favourite fish in this recipe if you have it on hand or prefer another type. We’ve made this recipe with white fish as well and it’s just as delicious.
When it comes to a serving sauce to go with this fish, the world is your oyster. We doctored up some mayo with crushed garlic and lemon juice and loved it on the side, or you could mix a mango chutney with some mayonnaise for a yummy flavour combination. We had some tartar sauce already made that was also delicious (I would leave out the dill if making it for this dish) OR check out the mango salsa that we used to top this halibut dish (which is another amazing fish dish)!
Coconut Crusted Salmon
Coconut Crusted Salmon
Flaky and tender, this coconut crusted salmon is a weeknight (or weekend) family favourite!
- 4-6 fillets salmon, skinned and de-boned (1.5 lbs)
- 2 tablespoons olive oil
- 1 cup panko*
- 1 cup shredded unsweetened coconut*
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- salt and pepper to taste
- parsley to garnish (optional)
Preheat the oven to 425 F and line a baking sheet with parchment paper.
In a small frying pan over medium heat add the olive oil, when the oil is hot add in the panko and stir until golden. Transfer to a shallow dish. In the same pan toast the shredded coconut, keeping a careful eye on it to prevent it from burning. Once the shredded coconut has toasted add it to the panko.
In a seperate shallow bowl, combine the mayonnaise and mustard and stir together to combine.
To bread the fish take a piece of salmon and coat it with a thin layer of the mayonnaise mixture and transfer it to the panko/coconut mixture to coat. Place the filet on the prepared baking sheet and repeat with the remaining salmon filets. Bake 10-15 minutes, until golden brown and the salmon is cooked (this time will depend on the thickness of your salmon).
*use gluten-free panko and coconut to make this recipe gluten free
What is your all-time favourite weeknight meal to serve your family?
If you give this Coconut Crusted Salmon a try we’d love to hear in the comments below!
Photography by Bailey from Basics with Bails