Coconut & Cilantro Crusted Salmon

4.7 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 316.8
  • Total Fat: 10.2 g
  • Cholesterol: 101.2 mg
  • Sodium: 222.1 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 41.1 g

View full nutritional breakdown of Coconut & Cilantro Crusted Salmon calories by ingredient

Number of Servings: 6


    2# salmon filet, skinned
    1 large egg white, beaten
    pepper, fresh ground, to suit
    juice yields of 1 lime
    3/4 C coconut
    1/2 C dry bread crumbs
    1/2 bunch fresh cilantro, chopped
    5 medium scallions, chopped
    4 cloves garlic, minced


Remove skin from salmon filet, brush both sides with lime juice, sprinkle with freshly ground pepper, then brush with beaten egg white. Set aside. Mix in small bowl the coconut, bread crumbs, scallions, cilantro & garlic. Sprinkle mixture over one side of salmon, press into salmon; turn and sprinkle remaining mixture onto other side, and press. Bake at 350 degrees for 8-10 minutes or until fish flakes. Turn to broil & broil for 30 seconds to 1 minute or until lightly toasted. Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user AINTBEHVN.

TAGS:  Fish | Dinner | Fish Dinner |

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    this was yummy.. fantastic. we loved it .. thanks for the recipy.. - 11/26/09

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    1 of 1 people found this review helpful
    This is fantastic! Probably the best recipe I have tried in a very long time. I am definitely going to make this again. Not only was it fantastic but it was beautiful too. - 4/16/08

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    WOW, this was yummy. Didn't have scallions, used dried parsley. Used honey dijon mustard instead of egg white. Needed only 1 T of coconut dusted on top for flavor, plus less calories and fat. - 9/20/10

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    So I didnt like the Cilantro, my husband didnt like cocunut but grandpa loved everything about it =)!!!! - 5/1/08

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    This recipe is delicious! I did not have the scallions so I left them out. - 2/6/08