Coconut crusted salmon with cherry tomato salsa

(Image Source|Allen Gathman)

By Allen Gathman in Missouri ( [CC-BY-SA-2.0], via Wikimedia Commons

If you are willing to cook a healthy meal during a time crunch, opting for fish would be the best choice. Whether you want to poach the fish or grill it in the oven, it gets ready in no time and every bite promise you to keep you healthy with its high selenium and omega-3 fat content. While most fishes are packed with nutrients, salmon comes with the bonus of Vitamin A and D. And it’s amazing flavor is hardly a secret to food lovers.

Teaming salmon with simple ingredients brings out the best flavors in the fish without overpowering them. Hence, this baked salmon with a crunchy coconut crust evolves as a clear winner. In spite of the  crispy exterior, a small amount of fat in the salmon makes sure that it moist enough to mellow out in your mouth. And what could be better than a tart cherry tomato salsa for company?

The tomatoes add a refreshing bite to the entire ensemble and make it elegant enough to please a crowd. So whether you are willing for some sell-indulgence on weeknights or cooking for guests, coconut crusted salmon with cherry tomato salsa won’t disappoint you ever!


Serves: 4

For the crusted salmon:

  • 1 lb Alaskan King Salmon, skinned and cut into four slices (3 oz each)
  • 1 egg
  • 1 cup unsweetened coconut, shredded
  • 2 limes, juiced
  • 2 tbsp cold water
  • Sea salt and freshly ground black pepper to taste

For the salsa:

  • ½ cup cherry tomatoes, quartered
  • 2 tbsp olive oil
  • ¼ cup fresh oregano, finely chopped
  • 1 tsp fresh lemon juice
  • 1 tsp lemon zest, finely grated
  • 2 garlic cloves, minced
  • ¼ tsp sea salt
  • Freshly cracked black pepper, to taste


  • Warm up your oven to 400 degrees F and spread a piece of parchment paper onto a piece of baking sheet; set aside.
  • Wash the salmon under running cold water and marinate them with a dash of seasonings and lime juice; set aside.
  • Scatter the shredded coconut onto a shallow bowl and set aside.
  • Whisk the egg in another bowl, along with a splash of cold water until well combined.
  • Dip the salmon slices into the beaten egg and transfer it onto the dish with shredded coconut.
  • Flip to coat either side evenly and lay them out onto the prepared baking dish.
  • Bake in the hot oven for 15 minutes until the crust turns crispy golden brown and the fish is cooked through.
  • While the salmon bakes, dump all the ingredients of the salsa into a small bowl and stir them all together until mixed thoroughly.
  • Serve the crusted salmon alongside cherry tomato salsa