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Coconut Macadamia Crusted Salmon Recipe

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3.8 from 9 reviews

This Coconut Macadamia Crusted Salmon recipe offers a delightful blend of rich, buttery macadamia nuts and sweet coconut flakes, creating a crunchy crust on tender, perfectly baked salmon fillets. Ideal for a quick and impressive dinner, this dish is baked at a high temperature to lock in moisture and topped with a refreshing lemon squeeze for a balanced, tropical flavor.

Ingredients

Salmon

  • 2 salmon fillets (about half a pound each)
  • Salt and pepper, to taste
  • Juice from half a lemon, to taste
  • Extra coconut oil or olive oil, for brushing

Crust Mixture

  • 1/4 cup ground macadamia nuts
  • 1/4 cup ground unsweetened coconut flakes
  • 3 tbsp panko breadcrumbs
  • 2 tbsp coconut oil, melted

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (218°C). Line a baking sheet with foil and spray with cooking spray to prevent sticking and ease cleanup.
  2. Prepare the Salmon Fillets: Place the salmon fillets on the prepared baking sheet. Brush the tops of the fillets with your choice of oil—either melted coconut oil or olive oil—to help the crust adhere. Season both sides with salt and pepper according to your taste.
  3. Make the Crust Mixture: In a food processor, pulse the macadamia nuts and unsweetened coconut flakes until they break into smaller pieces but not too finely ground. Transfer this mixture into a bowl, add the panko breadcrumbs, and stir to combine. Pour in 2 tablespoons of melted coconut oil and mix thoroughly until the ingredients are evenly moistened.
  4. Start Cooking for Thicker Fillets: If your salmon fillets are about 1 1/2 inches thick, place them in the oven and bake for 6 minutes to give them a head start before adding the crust.
  5. Add the Crust and Lemon: After the initial baking (if applicable), press the macadamia and coconut crust mixture firmly onto the tops of the salmon fillets. Squeeze fresh lemon juice over the crusted fillets to add brightness and enhance flavor.
  6. Bake Until Done: Place the salmon back in the oven and bake for an additional 12-15 minutes, depending on thickness, or until the salmon reaches an internal temperature of 145°F at the thickest part, which ensures it’s fully cooked but still moist.
  7. Rest and Serve: Remove the salmon from the oven and allow it to rest for a few minutes to redistribute juices. Serve with extra lemon wedges for squeezing over the top if desired, enhancing the fresh, tropical notes of the dish.

Notes

  • Use fresh salmon fillets for the best taste and texture.
  • Adjust baking time based on fillet thickness to avoid overcooking.
  • You can substitute panko with gluten-free breadcrumbs if necessary.
  • For extra flavor, add a pinch of chili flakes to the crust mixture.
  • Leftover crust mixture can be used to top other seafood or chicken dishes.
  • Ensure the lemon juice is freshly squeezed to maximize brightness.

Find it online: https://recipefeastful.com/coconut-macadamia-crusted-salmon-recipe/