Roast salmon with spiced coconut crumbs

Roast salmon with spiced coconut crumbs

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(7 ratings)

Takes 30-40 minutes


Serves 8
This lightly spiced salmon dish can be prepared in advance and roasted at the last minute - ideal as the hot dish in a buffet

Nutrition and extra info


  • kcal254
  • fat16g
  • saturates6g
  • carbs1g
  • sugars0g
  • fibre1g
  • protein26g
  • salt0.15g
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  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 8 green cardamom pods, seeds removed and finely crushed
  • 3 tbsp desiccated coconut
  • 1 plump fresh red chilli, seeded and finely chopped
  • 1 tbsp grated fresh root ginger
  • 2 garlic cloves, finely chopped
  • 1 tsp ground coriander
  • generous pinch of ground turmeric
  • 8 slim boneless skinless salmon fillets
  • 2 tbsp finely chopped fresh coriander


  1. Up to a day ahead, melt the butter in a medium pan, add the cardamom and coconut and stir non-stop for 2 to 3 minutes until the coconut starts to toast. Stir in the chilli, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool.

  2. Arrange the salmon in a single layer, spaced slightly apart, in 1 large or 2 smaller buttered ovenproof dishes. Scatter on the coriander and spread the coconut mixture on top. Cover in cling film and chill (for up to a day) until an hour before cooking.

  3. To serve, turn the oven to 200C/gas 6/fan 180C. Remove the cling film. Roast the salmon for 13-15 minutes until cooked, but still moist. Bring to the table in the dish(es).

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Comments, questions and tips

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Frantic Flapjack
20th Nov, 2017
This was good as a midweek meal but nothing special and although it smelled lovely when it was cooking, the actual taste didn't live up to the promise.
philinbrighton's picture
24th Oct, 2016
Really interesting flavour. Will be adding to the regular folder!
17th Apr, 2015
Tried this last night. Was just stumped for something different with salmon! Had doubts about the dessicated coconut - but hand on heart this was great. The salmon was moist and the crunchy topping tasted great. There were a few left over - great with a simple salad next day. Great dish - now in my 'favourites' folder!!
20th Feb, 2013
This was really quite disappointing. Although I cannot totally rule out the possibility that I made a mistake somewhere, I found the end result quite bland even after chilling it for over 24 hours. I shall, however, try it again as the majority of views are contrary to my own and the coconut mix smelled delicious while I was making it.
5th Mar, 2012
A delicious way to serve salmon. I left out the garlic and added the zest of a lime.
3rd May, 2009
This is my favourite salmon recipe - the smell of the coconut cooking with the cardamom is fab. Can be prepared ahead so good for a crowd
29th Sep, 2008
I make this dish on a regular basis - even if I don't have all the ingredients! It still works out OK if you use dried ingredients. It's a firm favourite in our family and is easy to make and delicious.
5th Sep, 2008
Hi there, Tried this and it did not float my boat. I thought it had a very very unusual texture, but lots of flavour. All the advice I can give is that you may like it so give it a shot, you never know until you try right! Ali X
2nd Jul, 2008
Oh this was good. The family thought it was really tasty, if a little oily. I just dialed down the chilli amount (used some from a jar), otherwise the recipe remained the same. I'll probably use less butter next time. A great make ahead dish.
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