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.