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Coconut-Macadamia Crusted Salmon
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5 from 4 votes

Coconut-Macadamia Crusted Salmon

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.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Entree
Cuisine: Mediterranean
Diet: Low Lactose
Servings: 5
Author: Jamie Vespa MS, RD

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

Serving: 1salmon fillet with sauce and salsa | Calories: 590kcal | Carbohydrates: 30g | Protein: 39g | Fat: 35g | Saturated Fat: 10g | Sodium: 890mg | Fiber: 4g | Sugar: 20g