Coconut Salmon

This baked coconut salmon is made with salmon coated in toasted coconut and seasoned Panko breadcrumbs, and served with an easy tahini sauce.

📝 Ingredients

• 1 tablespoon butter
• 1/8 cup Panko breadcrumbs (Use gluten-free certified Panko if needed)
• 1/8 cup shredded coconut (unsweetened) (See Recipe Notes)
• 1/4 teaspoon paprika or smoked paprika
• 1/4 teaspoon dried oregano
• 1/8 teaspoon sea salt
• 1/8 teaspoon cayenne (optional, for spice)
• 1 tablespoon olive oil
• 8 ounces salmon (2 fillets)
• 1 tablespoon tahini
• 2 tablespoons olive oil (1 oz)
• 2 tablespoons tahini (1 oz)
• 3 tablespoons apple cider vinegar (1 1/2 oz)
• 1 tablespoon Dijon mustard
• 2 tablespoons cold water

👨‍🍳 Instructions

1. 1Preheat oven to 400°F and move an oven rack to the top of the oven.Melt butter in a pan over medium heat. When the butter melts (but before it browns), add the breadcrumbs, coconut, paprika, oregano, cayenne (if using), and salt.Stir and cook until toasted, about 2 minutes.Remove from heat and set aside.
2. 2Brush an oven-safe pan (or sheet pan) with olive oil. Place salmon skin-side down on the pan.Smear one tablespoon of tahini on the salmon.Tip: If your tahini is too thick to spread easily, mix it with a splash of water or lemon juice.
3. 3Top the tahini with the breadcrumb-coconut mixture. Use your fingers to press the breadcrumbs onto the salmon evenly.
4. 4Place the salmon in the oven on the top rack. Bake fish for eight minutes per one-inch thickness. (Thick fillets will take longer to cook than thin fillets.)Turn on the oven broiler and broil fish for 2 minutes, until the Panko is golden. If your oven doesn't have a broiler, simply cook the fish for about two more minutes at 400°F.
5. 5While the salmon cooks, whisk together all the tahini sauce ingredients. (I like to put the sauce in a small mason jar and shake it.)Serve the salmon while it's still hot along with the tahini sauce. Refrigerate any leftover sauce and use within 4 days.