Coconut & Almond Crusted Salmon


I like my fish not tasting too fishy (if that makese sense). Growing up in central Ontario, Canada – seafood was not in high abundance. I enjoy my salmon and have grown to try new sea ‘things’ since living on the coast in Australia. That being said, I am pretty particular when it comes to seafood and how it is prepared / cooked. I hate the fishy smell / taste. This coconut & almond salmon was delightful. It is a nice alternative to breaded fish (the salmon is crumbed in shredded coconut & almond flour or ground almonds) and crisps up in the oven beautifully. I served with a nice & fresh summer salad consisting of blueberries, strawberries, feta cheese, red onion and rocket.

Salmon Coating

  • 2 tbsp x shredded coconut
  • 2 tbsp x almond flour / ground up almonds
  • salt & pepper


  • Combine ingredients in a ziplock bag
  • Insert piece of salmon and shake to cover.
  • Place salmon on baking tray. Cover top of salmon with remaining mixture.
  • Bake at 180degrees for 10-15 minutes.
  • Turn on broiler and broil until crispy (approx. 5 minutes).

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