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This Coconut-Macadamia Crusted Salmon is packed with vibrant summer flavors and an irresistible mix of textures in every bite. Crispy, golden salmon is finished with a fresh mango salsa and creamy basil sauce for a colorful dinner that tastes every bit as beautiful as it looks.
Table of Contents
Why You’ll Love this Coconut Crusted Salmon
- A taste of the tropics. The combination of rich coconut flakes with buttery macadamia nuts and fresh mango salsa make the dish feel summery and bright. It truly tastes like a meal you’d order on a tropical vacation.
- Every component earns its place. The crispy coconut crust, refreshing mango salsa, and creamy basil sauce are all delicious on their own, but together they create a dish that’s greater than the sum of its parts.
- Versatile + adaptable. If you’re not a fan of salmon, you can swap it for white fish or chicken. You can also switch out the sauce or use a different salsa or fresh topping to streamline or customize the cooking process.
If you’re like me and daydreaming about a tropical vacation during the height of summer, let this dinner transport you to your favored destination.
And if you’re a fan of my Panko-Crusted Salmon, I just know you’ll LOVE what this recipe has to offer.
It’s the kind of colorful dinner that instantly brightens the table and tastes just as fresh as it looks.
And whether you’re cooking for family or friends, it’s a dish that’s guaranteed to leave an impression.
For more summery salmon recipes, also check out my Hot Honey Salmon Bowls, Pesto Salmon, and BBQ Salmon Bowls.
The Ingredients
- Salmon: I suggest using center-cut fillets for even cooking and a rich, flaky texture.
- Honey: Adds a touch of sweetness and helps the crust adhere to the salmon fillets.
- Paprika: Use sweet or smoked paprika depending on desired flavor profile.
- Panko: Creates a light, crispy topping on the salmon. To make the recipe gluten free, use your favorite brand of gluten free breadcrumbs or crushed GF crackers.
- Coconut Flakes: Look for unsweetened coconut flakes, which add tropical flavor and extra crunch.
- Macadamia Nuts: Finely chopped for a buttery, nutty crust. If you can’t find macadamia nuts, use raw cashews instead.
- Lime: The zest and juice of fresh lime help brighten and lift both the mango salsa and creamy basil sauce.
- Basil: The star of the sauce, lending bright, herbaceous flavor.
- Cilantro: Adds freshness and complements both the basil and mango. If you’re not a fan of cilantro, just use extra basil in the sauce.
- Mint: I love adding fresh mint to the mango salsa, which tempers the spice of the fresno chile. However, if purchasing an extra fresh herb feels excessive, just use a mix of cilantro and basil in the salsa.
- Jalapeño: Fresh jalapeño is blended into the basil sauce for extra depth and vegetal flavor (rather than actual spice). I remove the seeds and ribs to omit most of the heat.
- Yogurt or Mayo: You can use plain Greek yogurt or mayo to add a creamy element to the basil sauce. Greek yogurt will provide extra protein and fewer calories and fat than the mayo.
- Mango: The star of the salsa, sweet mango is the perfect contrast to the rich, savory salmon. (And if you’re a mango salsa lover like me, try the variations in these Baja Fish Tacos, Chipotle Shrimp Tacos, and Pecan Crusted Salmon next.)
- Fresno Chile: Brings vibrant color and a touch of heat without overpowering the salsa. If you can’t find Fresno chile, use serrano pepper for similar spice, or red bell pepper for no heat but added color.
- Red Onion: Adds crisp texture and a mild bite. Alternatively, you can use shallots.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Prepare Mango Salsa by combining all salsa ingredients in a bowl. Let sit at room temperature while you prepare remainder of recipe (ideally for 30 minutes).
Step 2: Toast Salmon Topping. Add coconut flakes, panko, and macadamia nuts to a large baking sheet. Toss with olive oil and kosher salt, and spread into an even layer. Bake for ~5 minutes, until golden. Set aside to slightly cool.
Step 3: Prepare Salmon. In a small bowl, combine paprika, honey, and olive oil; mix well.
Pat salmon dry with a paper towel and season the flesh evenly with kosher salt. Brush honey mixture evenly over salmon, and arrange fillets on a baking sheet. Press coconut-macadamia mixture into a thick layer on top of each fillet.
Step 4: Bake Salmon at 425ºF until cooked through, about 9 to 12 minutes, depending on thickness.
Step 5: Blend Sauce. Combine all sauce ingredients in a small blender and blend until mostly smooth.
Step 6: Assemble dish by spreading sauce on a platter and arranging salmon fillets overtop. Spoon mango salsa overtop and serve. (Alternatively, serve each salmon fillet with a dollop of sauce and mango salsa overtop.)
Recipe Variations
- Try a different fish. This recipe also works well with a firm white fish, such as halibut, cod, or mahi-mahi. Simply adjust the cook time based on the thickness of the fillets.
- Use a different nut. If you can’t find macadamia nuts, chopped cashews make an excellent substitute and still provide plenty of buttery richness.
- Adjust the heat. For a milder dish, swap the Fresno chile for minced red bell pepper. For more spice, leave the seeds and/or ribs in the jalapeño when you blend the basil sauce.
- Serve it your way. I love serving the coconut-crusted salmon, sauce, and salsa over plain white rice or cilantro-lime rice. It’s also delicious paired with a simple green salad, quinoa, or pita.
Make-Ahead and Storage Tips
- Make ahead:
- Mango Salsa: Prepare up to 1 day ahead and refrigerate in an airtight container.
- Creamy Basil Sauce: Blend up to 2 days in advance and refrigerate in an airtight container or jar. Remove from the fridge 1 hour before serving to take off the chill.
- Coconut-Macadamia Crust: Toast the topping up to 6 hours in advance and store in an airtight container at room temperature.
- Storage Tips:
- Refrigerate: Store leftover salmon, sauce, and salsa separately to maintain optimal freshness. Refrigerate for up to 3 days.
- Reheat: Rewarm the salmon in a 300ºF oven or air fryer until heated through. Avoid microwaving if possible, as the crust will lost its crispness. Add the basil sauce and mango salsa after the salmon is warm.
More Reader-Favorite Salmon Recipes
Salmon Tacos with Avocado Crema
Sheet Pan Salmon and Potatoes with Caper Chimichurri
Sesame Crusted Salmon Bowls
Sesame Salmon Rice Bowl with Ginger Sauce
If you give this coconut-crusted salmon recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Coconut-Macadamia Crusted Salmon
Equipment
- Rimmed baking sheet
- Mixing bowls
- Small blender or immersion blender
Ingredients
Coconut-Macadamia Crusted Salmon
- 1/2 cup panko breadcrumbs
- 1/2 cup finely shredded unsweetened coconut flakes
- 1/3 cup very finely chopped macadamia nuts (sub cashews)
- 3 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. honey
- 1 tsp. paprika
- 1 1/4 tsp. kosher salt, divided
- 5 (6-ounce) salmon fillets, skin-on or skinless, depending on your preference
Mango Salsa
- 2 ripe yellow mangoes, diced
- 1/4 cup minced red onion (sub shallots)
- 1 Fresno chile, seeded and minced (optional; sub 3 Tbsp. minced red bell pepper for no heat)
- 3 to 4 Tbsp. chopped fresh basil or cilantro
- 2 Tbsp. chopped fresh mint leaves
- 1 tsp. lime zest + 1 Tbsp. fresh lime juice (from 1 lime)
- Kosher salt to taste
Creamy Basil Sauce
- 1 packed cup fresh basil leaves
- 1/2 packed cup fresh cilantro leaves and tender stems
- 1/4 cup plain Greek yogurt (2% or whole-milk) (sub mayonnaise)
- 1 jalapeño, seeds and ribs removed
- 1 garlic clove
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh lime juice
- kosher salt to taste
Instructions
- Prepare the salmon topping: Preheat oven to 350ºF.Add panko, coconut flakes, and macadamia nuts to a rimmed baking sheet (coated with parchment for easy cleanup, if desired). Add 2 Tbsp. olive oil and 1/2 tsp. kosher salt and toss well to evenly coat. Spread mixture into a thin, even layer and bake for ~5 to 6 minutes, until lightly golden and fragrant.Transfer mixture to a bowl to cool. Increase oven temperature to 425ºF.
- Prepare mango salsa: In a medium bowl, toss together the mango, red onion, chile, basil or cilantro, mint, lime zest and juice, and a pinch of salt. Stir and taste. Add more salt and/or lime juice, if needed. Let sit while you prepare remainder of recipe (ideally 20 to 30 minutes).
- Prepare salmon: In a small bowl, combine honey, paprika, and 1 Tbsp. olive oil; mix well. Arrange salmon fillets on a parchment-lined baking sheet (ideally the same one you used to toast the topping). Pat salmon dry with a paper towel and season evenly with kosher salt (I use ~3/4 tsp.).Brush honey mixture evenly over flesh of salmon. Press the coconut-macadamia mixture into a thick layer on top of each fillet. Bake at 425ºF for 9 to 12 minutes, depending on the thickness of the fillets, until the salmon is cooked through and the coconut crust is golden-brown. (If the coconut crust is not golden brown at the end of the cook time, set the oven broiler to HIGH for about 1 minute to deepen the color and encourage a crispy finish.)
- Prepare basil sauce: While the salmon bakes, prepare sauce by combining basil, cilantro, yogurt or mayo, jalapeño, garlic, olive oil, lime juice, and 1/4 tsp. kosher salt in a small blender; blend until smooth with bright green flecks throughout. (Alternatively, you can use an immersion blender.) Taste and season with a pinch more salt, if needed.
- Assemble and serve: Arrange salmon fillets on a serving platter and top with a dollop of basil sauce and a generous spoonful of mango salsa. Alternatively, you can spread basil sauce on a platter and arrange salmon fillets overtop (followed by mango salsa garnish).
Notes
- Make ahead:
- Mango Salsa: Prepare up to 1 day ahead and refrigerate in an airtight container.
- Creamy Basil Sauce: Blend up to 2 days in advance and refrigerate in an airtight container or jar. Remove from the fridge 1 hour before serving to take off the chill.
- Coconut-Macadamia Crust: Toast the topping up to 6 hours in advance and store in an airtight container at room temperature.
- Storage Tips:
- Refrigerate: Store leftover salmon, sauce, and salsa separately to maintain optimal freshness. Refrigerate for up to 3 days.
- Reheat: Rewarm the salmon in a 300ºF oven or air fryer until heated through. Avoid microwaving if possible, as the crust will lost its crispness. Add the basil sauce and mango salsa after the salmon is warm.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Wow!! I made this with gluten-free panko, and I skipped the mint & used extra cilantro instead. I didn’t have paprika on hand, so I used smoked paprika instead. Even with my substitutions, it’s a 10/10. I prepped the salsa and sauce the day before, which helped make the remaining steps a breeze.
This is definitely going in my regular meal rotation. I think even people who are usually lukewarm about salmon will love it!
Wow so good! I’m normally not a big fan of salmon but this was soooo goood. Would absolutely make again.
Spectacular salmon dish!! It reminds me of a dinner I had in Hawaii last summer that I still think of frequently. Happy to have found this recipe to reference now.
I made this with boneless chicken breasts. I had pistachios so I made the crumb topping with those, coconut, and gluten free panko. The mango salsa was scrumptious. Thanks for a wonderful, adaptable recipe. We will make this on a regular basis.
Good morning..this salmon recipe sounds very good. Do you think chopped peanuts might work as well? I am already printing this out and can’t wait to try it.