I love how crispy the coconut crust becomes and how beautifully it keeps the salmon moist. I have trouble hitting the sweet spot with salmon – not undercooked, but not over dry – and this recipe makes it easy!

1/4 cup butter
1 teaspoon Celtic sea salt
1/8 teaspoon paprika
1/2 cup dried, shredded coconut
12 – 18 oz salmon filets

Preheat your oven to 375F.

Arrange the salmon in a buttered baking dish.

Mix the coconut, salt, and paprika in a small bowl.

Melt the butter.

Add the melted butter to the coconut mixture and stir until the butter is well diffused through the dry ingredients.

Spread the coconut-butter mixture on top of the salmon.

Place the salmon in the oven.

Bake 12 minutes, if salmon is thawed (or fresh). Bake 25 minutes if the salmon is frozen.

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