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Baked Salmon with Coconut Crust

Baked salmon with coconut crust on a plate with pika sauce
Kanchan Dilip
Salmon fillet coated with freshly grated coconut and spices and served with homemade pika sauce!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Marination 30 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Caribbean
Servings 4
Calories 443 kcal

Equipment

  • Oven

Ingredients
 
 

For the marinade:

  • 1 lb salmon thick sliced fillet
  • 1 lime juice
  • 4 cloves garlic minced fine
  • ½ tsp cumin powder
  • 1 tsp salt
  • ½ tsp black pepper powder
  • ½ tsp cayenne powder
  • ¼ tsp tajin seasoning
  • 3 tbsp olive oil extra virgin

For the crust:

  • 1 egg beaten with a pinch of salt and 1 tbsp milk
  • ¼ brown coconut freshly grated
  • 4 tbsp plain flour with a pinch of salt

For the pika sauce:

  • ½ strawberry papaya seeds removed and skin peeled
  • 2 shishito pepper
  • ½ lime juice
  • a pinch granulated sugar
  • ½ tsp salt
  • ½ tsp mustard seeds
  • ¼ tsp black pepper powder
  • 1 clove garlic
  • 1 shallot small
  • ¼ tsp cayenne powder
  • 3 tbsp olive oil extra virgin

For the side dish:

  • ⅓ lb Brussel sprouts halved, stalks removed
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper

Instructions
 

How to marinate the fish fillets:

  • Remove the skin of the salmon using a sharp knife. Wash thoroughly.
    Remove the salmon skin
  • Mix the ingredients for the marinade. Marinate the fillets for 30 minutes.
    Marinate the salmon fillets

How to prepare the crust:

  • In the meantime, mix the flour with the salt on a plate. Coat the fillet on both sides with flour.
    coat fillets with flour
  • Beat the egg with milk in a bowl. Dip the floured fillet on both sides in the egg mixture.
    Dip fillets in egg mixture
  • Cut the fresh coconut kernel.
    cut the kernel with a knife
  • Pulse the pieces in a food processor.
    Pulse the coconut pieces
  • Coat the fillets with the grated coconut on both sides to form a crust. 
    coat the fillets with the grated coconut for the Baked Salmon with Coconut Crust

How to bake the salmon:

  • Line a baking tray with foil. Drizzle 3 tablespoons of olive oil or use the spray on the foil. Space the fillets evenly on the tray. Bake at 3750 F for 30 minutes covered with another foil. Flip the fillets and bake again for 10 minutes uncovered.
    bake the salmon with coconut crustuntil golden brown

How to make the pika sauce:

  • Grind all the ingredients for the sauce until smooth. Serve the salmon fillet with the pika sauce on the side.
    grind all the ingredients for the pika sauce

How to bake the side dish:

  • I baked some Brussel sprouts drizzled with olive oil, salt, and pepper on another tray for 20 minutes as a side dish.

Notes

  1. You could use any papaya, if you cannot find strawberry papaya. Strawberry papaya has a unique sweetness that enhanced the taste of the pika sauce. Mexican papayas will work as well, just use a quarter as this variety is invariably large.

Nutrition

Calories: 443kcalCarbohydrates: 15gProtein: 27gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gCholesterol: 103mgSodium: 1241mgPotassium: 806mgFiber: 3gSugar: 2gVitamin A: 462IUVitamin C: 41mgCalcium: 61mgIron: 3mg
Keyword Baked salmon, Baked salmon with coconut crust
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