Coconut Crusted Salmon

Indian Entrée
35 min.
4 Servings
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Create a bright and flavorful Indian dish at home with this recipe for coconut crusted salmon. This savory-sweet dish bakes in just 35 minutes and is served alongside jasmine rice and a mango salad that adds color as well as flavor.


  • ½ bunch cilantro
  • ½ cup Market District roasted macadamia nuts
  • 1 mango
  • 4 pieces Giant Eagle Atlantic salmon
  • ½ tsp. kosher salt, divided
  • ½ tsp. ground black pepper, divided
  • 1 egg, beaten
  • ½ cup Bob’s Red Mill® shredded coconut
  • Giant Eagle vegetable oil cooking spray
  • 2 packets (8.5 oz.) Uncle Ben’s® Ready Rice: jasmine
  • 1 lime, juiced
  • 1 Tbsp. Market District extra virgin olive oil


   Prep Time: 15 min. • Cook Time: 20 min.

Preheat oven to 425°F. Roughly chop the cilantro and the macadamia nuts. Peel the mango, cut away from pit, and then slice into ¼-inch slices. Season salmon with ¼ teaspoon of salt and ¼ teaspoon of pepper.

Dip salmon into the egg and then into the coconut to cover completely. Place salmon on a non-stick or foil-lined sheet tray. Spray salmon with pan spray and place in oven for 15 minutes.*

Cook rice packets according to package directions. Toss the warm rice with macadamia nuts and set aside.

In a mixing bowl, combine the lime juice, cilantro, mango, olive oil, and ¼ teaspoon each of salt and pepper.

Serve the coconut salmon with rice and mango salad and enjoy!

*For food safety, cook salmon to an internal temperature of 145°F.

Approximate Nutritional Information (Per serving): Calories 770, Fat 38g, Sat Fat 11g, Trans Fat 0g, Cholesterol 155mg, Sodium 400mg, Total Carbohydrate 63g, Fiber 5g, Sugars 13g, Protein 47g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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