Caribbean Coconut Crusted Salmon

  • serves 4
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

245 Ratings
Directions for: Caribbean Coconut Crusted Salmon


1 ¼ cup of shredded, unsweetened coconut

4 6 oz salmon filets, skin removed

Salt and pepper


1. Preheat oven to 375 degrees.

2. Put coconut into a freezer bag. Drop in the salmon filets one at a time and toss to coat. Place on a lightly oiled baking sheet and season with salt and pepper. Bake for 15 minutes.

3. Serve with Caribbean Salsa.

See more: Main, Caribbean, Dinner, Fruit, Quick and Easy, Bake, Fish

More Recipes You'll Love