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Coconut Crusted Salmon
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While there’s nothing wrong with simply prepared salmon, this Coconut Crusted Salmon brings a fun twist.
Butter combines with shredded coconut for a crunchy topping. Make it dairy-free by substituting coconut oil for the butter.
I love to make a little extra Coconut Crusted Salmon and enjoy the leftovers over a salad the next day.
Coconut Crusted Salmon
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4-5 servings 1x
- Category: Main Dish
Ingredients
- 4 TB melted butter or coconut oil
- 1/2 tsp unrefined sea salt
- 1/8 tsp paprika
- 1/2 cup shredded coconut
- approx. 1 lb wild caught salmon fillet, cut into individual portions
Instructions
- Preheat oven to 350°.
- Place salmon pieces skin side down in a glass baking dish.
- Mix melted butter or coconut oil with salt, paprika and shredded coconut in a small bowl.
- Spread mixture over each salmon fillet.
- Bake 10-15 minutes, or until salmon is cooked through and crust is lightly browned.
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This looks so good! Can’t wait to try it!
Your Coconut Crusted Salmon, It looks so yummy!!! I will try to make it asap for my family and hope to get great result.
Enjoy, Linda! 🙂