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.
- 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.
More recipes you might like:
Let’s get real! I’m Kathleen Henderson, your Natural Living Mentor, and I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home.