Coconut Salmon with Pineapple-Mango Relish

When I’m looking for a quick, nutritious, Whole30-type meal after a long day at work, I don’t have to look any further than a salmon filet. Prep and cook time, from refrigerator (or grocery bag) to being pulled from the oven is usually less than 20 minutes. The relish in this recipe will only add a few more minutes and will turn good fish into truly great fish!

Whole30 compliant coconut salmon topped with the bright flavors of lime, mango, and pineapple.

Coconut Salmon with Pineapple-Mango Relish

    • 1 pound wild Alaskan salmon filet
    • Coconut oil
    • 1 cup unsweetened shredded coconut
    • Powdered ginger
    • Freshly ground pepper
    • Sea salt

Pineapple-Mango Relish

    • 1 mango peeled and chopped into very small pieces
    • ¾ cup of finely chopped pineapple
    • ¼ cup finely chopped red onion
    • 1/3 cup finely chopped red bell pepper
    • ½ cup finely diced avocado
    • 1 heaping tablespoon of minced fresh cilantro
    • Zest and juice of ½ lime
    • 1/8 tsp salt (or to taste)

Prepare Pineapple-Mango Relish first as the salmon does not take long to cook.  Grate the zest of the lime and combine with the lime juice. Stir in the salt and allow it to dissolve.  Combine all  other relish ingredients, pour the lime juice/zest over and toss to combine.

Preheat oven to 450oF.

Place the salmon skin-side down on a baking sheet. Brush generously with melted coconut oil. Press shredded coconut onto the all exposed areas of the salmon filet.  Be generous with the coconut! Sprinkle the fish and coconut with powdered ginger, salt, and freshly ground pepper.

Bake in oven for 8 -15 minutes (depending on thickness of the filet. ) Watch carefully to see that the salmon does not overcook.( Not sure how to tell if the fish is cooked? Fine Cooking has a good guide here.)  The coconut should brown a little.

Lift the filet from the pan with a spatula. (A thin spatula can easily be slipped between the skin and the flesh, leaving the skin behind on the baking sheet.) Cut the fish into serving pieces and place on plates. Sprinkle with Pineapple-Mango Relish and serve additional relish on the side.

UPDATE:  I put a couple of spoonfuls of the leftover Pineapple-Mango Relish on my scrambled eggs this morning. Delicious!

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9 comments

  1. looks beautifully delicious!

  2. That looks amazingly delicious! I am hoping to start the Whole30 on February 1st! Nervous, and excited!

  3. Lisa Basner

    I made this tonight – absolutely delicious!!! If you like salmon, you will LOVE this!! Even Josiah, who only eats white fish loved it!

  4. Pingback: Whole30 – DAY 20!!! « Her Steps, Her Journey, His Grace.

  5. Pingback: Coconut Salmon with Pineapple Mango Salsa : Sugar + Wine

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