Baked Salmon With Coconut Crust Recipes

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THE BEST BAKED SALMON



The Best Baked Salmon image

This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
  • Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

BAKED SALMON WITH COCONUT CRUST



Baked Salmon with Coconut Crust image

Many cooks are intimidated by cooking fresh fish and, as a result, miss out on the heart-healthy, brain-boosting, omega-3 fatty acids in salmon. Never fear, though; This fast fish recipe is foolproof.

Provided by Ben S.

Categories     World Cuisine Recipes     Asian

Yield 4

Number Of Ingredients 6

4 (4 ounce) salmon fillets, skin removed
1 tablespoon lime or lemon juice
½ cup panko (Japanese bread crumbs, available in the Asian food aisle), or substitute dry bread crumbs
¼ cup flaked sweetened coconut
Salt and freshly ground pepper, to taste
Cooking spray

Steps:

  • Preheat oven to 425 degrees.
  • Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
  • In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
  • Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 12.1 g, Cholesterol 67 mg, Fat 14.1 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 1.8 g

BAKED SALMON WITH COCONUT BROTH



Baked Salmon with Coconut Broth image

This Thai-infused salmon dish uses coconut milk, lemongrass and chiles, which results in a delicious dinner soup.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 14

1 smashed clove garlic
1/2 thinly sliced small red chile
1 chopped stalk lemongrass (outer layers removed)
1/2 cup Cleansing Broth
1 cup light coconut milk
Two 5-ounce skinless fillets wild salmon
2 tablespoons extra-virgin olive oil, divided
Coarse salt
1/2 sliced red onion
1 cup thinly sliced carrots
1 sliced head baby bok choy
1 cup cooked brown rice, divided
Sliced scallion, for garnish
Lime, for garnish

Steps:

  • In a small pot, bring garlic, chile, lemongrass, cleansing broth, and coconut milk to a boil. Reduce heat and simmer until fragrant, about 20 minutes. Strain; discard solids. Keep warm.
  • Heat oven to 375 degrees. Rub salmon with 1 tablespoon olive oil and season with salt. Bake until just cooked through, about 10 minutes.
  • Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat. Add onion, carrots, and bok choy and cook, stirring, until tender, about 5 minutes.
  • For each serving, top 1/2 cup cooked brown rice with salmon fillet and vegetables. Ladle with broth, garnish with scallion, and squeeze with lime.

Nutrition Facts : Calories 616 g, Fat 28 g, Fiber 9 g, Protein 43 g, SaturatedFat 10 g, Sodium 530 g

ORANGE COCONUT SALMON



Orange Coconut Salmon image

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

Provided by ELSMILE

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 8h30m

Yield 4

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 511.5 calories, Carbohydrate 52.4 g, Cholesterol 109 mg, Fat 22.4 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 14.5 g, Sodium 313.3 mg, Sugar 40.5 g

ROAST SALMON WITH SPICED COCONUT CRUMBS



Roast salmon with spiced coconut crumbs image

This lightly spiced salmon dish can be prepared in advance and roasted at the last minute - ideal as the hot dish in a buffet

Provided by Sara Buenfeld

Categories     Buffet, Lunch

Time 40m

Number Of Ingredients 10

50g butter
8 green cardamom pods , seeds removed and finely crushed
3 tbsp desiccated coconut
1 plump fresh red chilli , seeded and finely chopped
1 tbsp grated fresh root ginger
2 garlic cloves , finely chopped
1 tsp ground coriander
generous pinch of ground turmeric
8 slim boneless skinless salmon fillets
2 tbsp finely chopped fresh coriander

Steps:

  • Up to a day ahead, melt the butter in a medium pan, add the cardamom and coconut and stir non-stop for 2 to 3 minutes until the coconut starts to toast. Stir in the chilli, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool.
  • Arrange the salmon in a single layer, spaced slightly apart, in 1 large or 2 smaller buttered ovenproof dishes. Scatter on the coriander and spread the coconut mixture on top. Cover in cling film and chill (for up to a day) until an hour before cooking.
  • To serve, turn the oven to 200C/gas 6/fan 180C. Remove the cling film. Roast the salmon for 13-15 minutes until cooked, but still moist. Bring to the table in the dish(es).

Nutrition Facts : Calories 254 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 0.15 milligram of sodium

SUPER EASY CORN CRUSTED BAKED SALMON



Super Easy Corn Crusted Baked Salmon image

Crunchy on the outside, and tender on the inside with just a hint of garlic, this easy to make dinner goes perfectly with a nice green salad and/or some roasted potatoes. Recipe adapted from one I found on the back of a frozen fish filet package some years ago. ***note*** You may substitute low fat caesar dressing if you are watching calories.

Provided by grumblebee

Categories     Lunch/Snacks

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried Italian seasoning
3 tablespoons caesar salad dressing (creamy)
1 tablespoon lemon juice
16 ounces salmon fillets (four 4 oz fillets, fresh or frozen)

Steps:

  • Stir together cornmeal and seasonings in a shallow dish.
  • In separate shallow dish, combine dressing and lemon juice.
  • Dip each salmon fillet in Caesar mixture, then dip in cornmeal mixture to coat well on both sides.
  • Place on a baking sheet (that has been sprayed with non-stick cooking spray) in single layer.
  • Bake at 450 F for 6 to 8 minutes or until fillets flake easily with a fork. Depending on your oven, you may need more or less time. (so keep at eye on the fish).
  • ***note*** If using frozen salmon filets, allow to thaw in refridgerator before continuing with recipe.

Nutrition Facts : Calories 226.8, Fat 10.6, SaturatedFat 1.6, Cholesterol 58.6, Sodium 488.4, Carbohydrate 8.7, Fiber 0.8, Sugar 0.3, Protein 23.4

BAKED SALMON WITH COCONUT-TOMATO SAUCE



Baked Salmon With Coconut-Tomato Sauce image

In 2008, The New York Times asked the chef Eric Ripert of the celebrated restaurant Le Bernardin to dream up a meal that leaned heavily on products from a Jack's 99-Cent Store. Mr. Ripert tackled the assignment with ingenuity and aplomb, creating dishes like this baked salmon with creamy jasmine rice and a tomato sauce, which uses canned coconut milk in both the rice and sauce.

Provided by Pete Wells

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 teaspoons canola oil
1 tablespoon finely diced garlic
2 tablespoons finely diced onion
1/2 cup canned tomato sauce
1/2 cup coconut milk
Salt and ground black pepper
2 tablespoons butter
1 cup jasmine rice
1/2 cup whole milk
1/2 cup coconut milk
Salt and ground white pepper
2 tablespoons butter
4 (6-ounce) salmon fillets
Salt and ground black pepper

Steps:

  • Make the coconut-tomato sauce: In a saucepan, heat oil and add garlic and onion. Sauté until soft, about 3 minutes. Add tomato sauce, coconut milk and salt and pepper to taste. Bring to a boil, then reduce heat to low. Simmer until slightly reduced, about 10 minutes. Remove from heat and keep warm.
  • Make the creamy jasmine rice: In a medium saucepan, combine 1 1/2 cups water and the butter. Bring to a boil, add rice, and reduce heat to low. Simmer uncovered for 12 minutes. Remove pan from heat, cover snugly with foil, and allow to sit for another 12 minutes.
  • Combine milk and coconut milk in a small saucepan and bring to a simmer. Stir into cooked rice, and season to taste with salt and pepper. Keep warm.
  • Make the salmon: Preheat oven to 400 degrees. Place butter in roasting pan large enough to fit salmon fillets, and add 1/4 inch water. Place over medium heat to bring to a boil, then add salmon and cover pan snugly with foil. Place in oven and cook as desired, about 5 minutes for medium-rare. Remove fish from pan and drain on paper towels.
  • To serve, reheat sauce. Place an equal portion of rice in center of each of four plates. Top each with a fillet, and pour sauce around rice and salmon. Serve hot.

Nutrition Facts : @context http, Calories 787, UnsaturatedFat 19 grams, Carbohydrate 44 grams, Fat 50 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 24 grams, Sodium 835 milligrams, Sugar 3 grams, TransFat 0 grams

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