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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight.

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  • 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.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

511.5 calories; 26.6 g protein; 52.4 g carbohydrates; 109 mg cholesterol; 313.3 mg sodium. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/21/2012
Wonderful! The sauce is what really made it a hit! Originally this recipe stated 1/4 cup orange marmalade - not sure when it changed to 4 Tbl. but it was perfect as initially written! I doubled the sauce to make sure everyone got plenty (which is 1/2 cup marmalade 2 Tbl. mustard). I baked it at 350 for 15-20 minutes then took it out and turned up the oven to 450. I put it back in when preheated and let the coconut toast until golden. Thanks for the recipe! Read More
(30)

Most helpful critical review

Rating: 3 stars
03/30/2008
Be warned: I only bought a 5 oz. bag of coconut and it was waaaay more than enough. I coated the salmon until there was no more room for coconut! Unfortunately after dredging egg-coated salmon through the coconut I had to discard a very large amount. What a waste. I advise dumping a little at a time onto a plate and adding more if you need it. Don't throw away 3/4 a bag of coconut! Pretty good salmon though. Even better sauce. Read More
(3)
60 Ratings
  • 5 star values: 28
  • 4 star values: 18
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
09/21/2012
Wonderful! The sauce is what really made it a hit! Originally this recipe stated 1/4 cup orange marmalade - not sure when it changed to 4 Tbl. but it was perfect as initially written! I doubled the sauce to make sure everyone got plenty (which is 1/2 cup marmalade 2 Tbl. mustard). I baked it at 350 for 15-20 minutes then took it out and turned up the oven to 450. I put it back in when preheated and let the coconut toast until golden. Thanks for the recipe! Read More
(30)
Rating: 5 stars
03/30/2011
This was very easy to throw together and I loved it. I did dredge my salmon in flour before dipping it in the egg and instead of serving the dipping sauce on the side I spooned it over the salmon and used leftovers on my rice. YUM. Read More
(13)
Rating: 5 stars
03/15/2003
So easy and fun! What a great way to serve salmon. A wonderful change of pace from the mustard/dill recipes. I'll definitely be making this again. Read More
(12)
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Rating: 5 stars
01/03/2004
Very easy and delicious! My husband who made a face when I told him we were having Salmon had 2 pieces!!! After 15 minutes the fish looked done but the coconut was still white so I put the broiler on for just one minute and it toasted the coconut on top very nicely it really looked great when served!! I'll definitely make this again! Read More
(8)
Rating: 5 stars
01/25/2004
The orange juice and coconut enhances the salmon's flavor and adds the unexpected to a salmon dish - a little crunch a tiny bit of tangyness and just the right amount of sweetness. Whatever you do don't skip the dipping sauce - it is excellent! I'm very impressed that such a simple easy recipe could make such a delicious classy dish! Read More
(7)
Rating: 5 stars
02/05/2010
This recipe is definitely going in my 'favorites' folder. We loved this! I used finely shredded unsweetend coconut ('Lets Do...Organic' is the brand). I found that 3/4 cup coconut was all I needed for 4 fillets. I added 1/4 tsp. salt to the coconut to enhance the flavor of the salmon and balance out the sweetness of the sauce. And the sauce - it's so good! It was hubby's favorite part of the meal. I thought the salmon was great by itself but when you add the sauce it's excellent! Read More
(4)
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Rating: 5 stars
12/19/2008
I kind of hacked this recipe and it was still delish! I can't wait to try to make it again with some forethought. For anyone else making it on the fly instead of marinading the salmon in OJ for 8 hours I marinaded about 2 and then poured the oj into the dish to bake with them. (Of course this meant the entire fish didn't have the coconut coating but I toasted coconut to serve with it to compensate) I also didn't have orange marmalade.. so I used apple and added a ton of orange zest. It did lack something (which was probably due to not really following directions) but it was still really good. I might try to add ginger to the sauce I think it might round the flavor out nicely. Read More
(4)
Rating: 5 stars
02/26/2010
WOW -fantastic. An extraordinary and tantalizing affair with the taste buds and a change of scenery from the mundane diet. Be careful when using a toaster oven to prevent dryness b/c temperatures vary and the acidity from the orange juice already cooks it. Who likes dry fish? I would highly recommend this to those who enjoy a flirtatious flavor. LOVE it! Read More
(4)
Rating: 5 stars
09/07/2011
we used talipia instead of salmon. but followed everything else exactly. it was easy to make and so good! the sauce is awesome! Read More
(3)
Rating: 3 stars
03/30/2008
Be warned: I only bought a 5 oz. bag of coconut and it was waaaay more than enough. I coated the salmon until there was no more room for coconut! Unfortunately after dredging egg-coated salmon through the coconut I had to discard a very large amount. What a waste. I advise dumping a little at a time onto a plate and adding more if you need it. Don't throw away 3/4 a bag of coconut! Pretty good salmon though. Even better sauce. Read More
(3)