Coconut Crusted Salmon with Mango Rum Sauce

Coconut Crusted Salmon with Mango Rum Sauce

When you shop through links on our site, we may earn an affiliate commission. This educational content is not intended to be a substitute for professional advice.

Salmon tends to be the easiest fish to cook, but it can be a bit boring. To liven it up I encrusted it with flaked coconut, lime zest, and spices and topped it off with a sweet mango rum sauce! It’s a restaurant-style meal, but on a home-cook’s budget and schedule!


(Serves 2)


2 salmon fillets (you can remove the skin or leave it on – personal preference)

4 Tbs unsalted butter, melted

6 Tbs of unsweetened flaked coconut*

1-2 garlic cloves, minced

Zest from 1 lime

½ tsp ground ginger

½ tsp cayenne pepper

 *If you check out the bulk section (where you buy almonds, dried fruit, and candy by the pound) they should have unsweetened. Do NOT try to use the sweetened coconut you buy in the baking aisle. It won’t stick the same, taste the same, and the texture will be off.

For Mango Rum Sauce:

1 mango, peeled, pit removed, and diced

Juice from 2 oranges

Juice from 1 lime

2 Tbs honey

2 tsp cornstarch

1 ½ Tbs cold water

2 Tbs Sailor Jerry Rum


Cut two large squares of plastic wrap and set aside.

Melt butter in a shallow dish. In a separate shallow dish, mix coconut, minced garlic, lime zest, ginger, and cayenne pepper.

Place one fillet down in the melted butter, turning to coat, and then place into coconut mixture. Press lightly and then flip to coat the other side. Place in the middle of one of your pre-cut squares of plastic wrap and repeat with remaining fillet. Wrap the fillets up and place in the refrigerator for 30 minutes. This will help the salmon absorb the spices, some flavor, and keep the coating on better.

Start on your sauce while you’re waiting!

In a small sauce pan, stir together mango, orange juice, lime juice, and honey and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally.

In a small measuring cup or bowl, mx cornstarch and cold water. Stir into mango mixture and simmer for 1-2 more minutes.

Remove from heat and stir in Sailor Jerry Rum. Pour mixture into a food processor or blender and puree until smooth. Cover and set aside until ready to use.

When the salmon is just about finished marinating, move your oven rack into the upper third of the oven. Line a baking sheet with foil and turn broiler setting on (500-525 degrees F, 260-274 C).

Unwrap salmon and place fillets on prepared baking sheet. Place in the oven and broil for 5-7 minutes or until top is lightly browned and some of the coconut flakes start to blacken.

Remove from the oven and plate. Top with mango sauce and drizzle a little extra on the side. We enjoyed ours on top of Wasabi Mashed Potatoes!

091020 1040 CoconutCrus2091020 1040 CoconutCrus3


Sharing is caring!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *