This tasty Coconut Macadamia Crusted Salmon takes me back to Hawaii and reminds me of warm sandy beaches and that gentle tropical breeze.
Salmon is a great source of omega-3s and my fatty fish protein of choice a couple of times a week. This is a super keto friendly recipe because the macadamia nuts and unsweetened coconut flakes are a good source of good fats as well!
Make sure the shredded coconut is unsweetened because you don’t want added sugar in this recipe!
Par-bake the salmon for 8 minutes before adding the topping and cooking it completely in the oven so you don’t end up with burnt shredded coconut and macadamia nuts. This Coconut Macadamia Crusted Salmon is ready in less than 30 minutes and will be a hit with your entire family!
Coconut Macadamia Crusted Salmon
- 1/4 cup crushed Macadamia nuts
- 1/4 cup unsweetened shredded coconut flakes
- olive oil spray
- 1 pound wild salmon sliced into 4 fillet strips
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
Preheat oven to 350F.
In a small bowl combine crushed macadamia nuts and coconut flakes.
Stir to mix well together. Set aside.
Spray a baking sheet with olive oil spray.
Add salmon fillets skin side down.
Sprinkle the top of the salmon with sea salt and black pepper. Bake for 8 minutes.
Remove salmon from the oven.
Sprinkle coconut flakes and macadamia mixture evenly on top of each fillet.
Bake for another 12 minutes in the oven.
Let it cool for 5 minutes before serving.
Note: Crush macadamia nuts using a mortar and pestle or give it a quick pulse in the food processor.
Thank you to Bob’s Red Mill for sponsoring this post! All reviews and opinions are based on my personal view. Check out my other recipe using their products – Coffee Cake Swirl Bars, Double Chocolate Sheet Cake, Brownie Stuffed Chocolate Chip Cookies, Sheet Pan Pizza, Pepper Steak, Goat Cheese and Green Chile Cornbread Muffins and Cinnamon Roll Pancakes.