Honey Coconut Salmon Recipes

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HONEY COCONUT SALMON



Honey Coconut Salmon image

This salmon is my husband's favorite. Don't let the total time fool you -- very easy to make. This recipe is great served with mashed potatoes. You can taste the sauce before marinating to check the flavor. This gives a nice sweet taste to the salmon.

Provided by elsamaguiar

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h20m

Yield 4

Number Of Ingredients 5

1 ½ cups butter
¾ cup honey
¼ cup brown sugar
¾ cup flaked coconut
4 (4 ounce) fillets salmon

Steps:

  • Melt the butter in a saucepan over medium heat, and mix in the honey, brown, sugar, and coconut. Bring to a boil, and remove from heat. Cool slightly, and transfer to a large bowl. Place the salmon in the bowl, and turn to coat. Cover, and marinate at least 30 minutes in the refrigerator.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish, and pour some of the marinade over the top, being sure to get some of the coconut on the top.
  • Bake 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for 5 minutes, and spoon over salmon.

Nutrition Facts : Calories 1124.1 calories, Carbohydrate 73.1 g, Cholesterol 249.1 mg, Fat 85.1 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 49.8 g, Sodium 602.3 mg, Sugar 70.7 g

HONEY GLAZED SALMON



Honey glazed salmon image

This honey glazed salmon recipe is baked in the oven and done in 30 minutes. The glaze is made with soy sauce (or coconut aminos), garlic, lime juice and honey and coated int he salmon before baking to flaky perfection. My favorite sides to go with this are rice, quinoa and roasted veggies.

Provided by Molly Thompson

Categories     Dinner

Time 30m

Number Of Ingredients 9

4 6 oz salmon filets (boneless with skin on)
1/2 teaspoon sea salt
1/8 teaspoon black pepper
4 tablespoons raw honey
3 tablespoons coconut aminos (can use soy sauce if you're not gluten free)
3 cloves garlic (minced)
Juice from ½ a lime
2-3 tablespoons green onion to garnish (optional)
Serve with rice, quinoa or roasted veggies

Steps:

  • Let salmon rest at room temperature for 15-20 minutes. While they're resting, preheat oven to 450°F and line a medium baking pan with foil or prep an oven safe cast iron pan and set aside.
  • Next, prep the marinade. In a small bowl, whisk together the honey, coconut aminos (or soy sauce), garlic and lime juice. Set aside.
  • After resting, pat salmon dry with a paper towel and place skin-side down on prepared baking sheet or pan and season with salt and pepper. Coat each salmon filet with the prepared glaze, leaving some left to drizzle after baking.
  • Bake in the pre-heated oven for 15-18 minutes or until the center of the thickest filet reads 135-140°F. Turn the oven to broil and broil for 2-3 minutes or until the salmon gets a little crispy on top.
  • Remove from the oven and serve warm. Drizzle salmon with additional sauce and sprinkle with green onion if desired. Serve with veggies and rice.

Nutrition Facts : ServingSize 1 salmon filet, Calories 248 kcal, Carbohydrate 20.8 g, Protein 25 g, Fat 7.9 g, SaturatedFat 1.1 g, Cholesterol 56 mg, Sodium 70 mg, Sugar 17.4 g

CREAMY COCONUT-LIME SALMON



Creamy Coconut-Lime Salmon image

This creamy salmon is rich without being too decadent. The mix of ginger, lime juice, and basil brightens everything up. Trust us-you're going to LOVE this.

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tbsp. coconut oil, divided
4 (6-oz.) skinless salmon fillets, patted dry
1 tsp. kosher salt, divided
1/2 small onion, minced
2 cloves garlic, minced
1 1/2" piece ginger, grated
1 (13.66-oz.) can Thai Kitchen coconut milk
1 tbsp. fresh lime juice, plus lime wedges for serving
2 tbsp. chopped fresh basil
1 Fresno chili, seeded and chopped

Steps:

  • In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula, flip salmon and cook until golden on the other side, about 2 minutes more. Remove to a plate.
  • Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
  • Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.
  • Remove from heat and return salmon to pan. Garnish with basil and Fresno chili, and serve with lime wedges.

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