a delicious honey-flavored whole wheat bread. Fantastic straight from the oven.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ cups butter
- ¾ cup honey
- ¼ cup brown sugar
- ¾ cup flaked coconut
- 4 (4 ounce) fillets salmon
Instructions
- 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.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Reviews
Easy to make marinade. Try it on the grill for an even better outcome.
My husband loves this!
It’s very sweet, but I liked it. I looked at the recipe, and 1.5 cups of butter seemed a bit much. So, I switched out 1 cup of butter with coconut milk. Also, I allowed the salmon to marinate in the baking dish (had more marinade than I needed), then I put the whole dish in the oven and let it bake. It turned out well.
I tried this for the first time last night and it was delicious. My husband loved it as well. Very easy to make.
I loved it but next time would not cook the salmon with all of the sauce, just half.
Easy to prepare and tastes delicious!
Great as long as you follow the suggestions in other reviews. Definitely decrease the butter! I also take mine out of the baking dish and move them to a pan to broil the fillets for 3 minutes after to toast the coconut.
Used coconut oil instead of butter. Tasted delicious. Next time I might just use the coconut oil & honey , skip the drizzle topping.
Use less butter than the recipe calls for
Way too sweet!
Favorite…..
You can definitely cut back on the butter in this recipe and it still tastes delish! My picky two year old even loves this one, more like a very sweet main dish.
I tried this last night with red salmon fillets we had in the freezer… We live in Alaska and like many Alaskans we catch and process our own seafood… Sometimes we have salmon that has been in the freezer for a year, so we have to “sauce” it up a bit… At any rate, I did this recipe and it came out stupendous… I cut down on the sweet ingredients and put in some red pepper and a touch of marjoram to bump it up a bit… Also used natural, unbleached coconut flakes – The natural coconut makes a huge difference… Served the fillets with ginger-orange basmati rice… It was 5 Star all the way… One last thought, I like my salmon medium rare so I baked the salmon for ten minutes not the suggested 20/25 minutes – no need to kill the darn thing, again! This marinade sauce would also work well with pork, chicken and my favorite, grilled jumbo shrimp.
Instead of 20 merinadeing, I did 24 hours, then baked according to recipe, came out mouthwateringly delicious.
The idea is good, but it was sooooo sweet. My husband and I called this Candy Salmon. Definitely not my favorite. I felt like I was eating dessert for dinner.
I just couldn’t justify using 1 1/2 cups of butter !!! for 4 servings of salmon. So I simply fried mine in the frying pan with about a 1/4 c butter. Didn’t marinate, just spread honey and brownsugar mix onto the fillets and covered in coconut. I’m sure the coconut would be better crisp, which could maybe be achieved by less butter!! I found even with a 1/4 cup it was a little much. My 5 yr. old daughter really liked it and asked me to make it again and my two year old boy didn’t complain either. 🙂 Ours was very sweet!
Loved this dish! I didnt use as much butter and I used coconut milk instead of flakes. Also used a little bit more honey than called for. Great dish!
Amazing! EVERYONE raves over this dish! Definitely one of our favorites!
Great salmon dish my husband and I enjoyed immensely during a work day. During my third trimester, time is premium, so it was nice to make a fish dish that was so flavorful, yet required minimal time and preparation. This is also a great compliment to the dish noting my husband despises salmon. I did add curry powder and fresh ground black pepper to add savory flavors and some heat. I also reduced the butter markedly as I found it excessive and unnecessary. Reducing the sugar (the coconut is sweet enough) and butter made for a slightly healthier fish without the excessive sweetness others noted. Overall, this is a great base recipe in need of minimal modification, but definitely add some curry powder and pepper!
This was too sweet for me and I didn’t like the coconut. I love the flavor of salmon, so the sweet flavors were just too much and ruined it for me.
this makes twice as much marinade as you need. Cut it in half and it’s tasty! I’d recommend adding some salt and pepper or maybe some soy to make the flavors sing. Try it served with Coconut Jasmine rice and broccoli.