Name: Coconut Sweet Chilli Baked Salmon | Marion's Kitchen
Prep time: 5 min
Cook time: 20 min
Yield: 4
Ingredients: 4 x 200g (7 oz) skinless salmon fillets; ½ cup Marion’s Kitchen Coconut Sweet Chilli, plus extra for serving (use my store locator to find out where to buy); sea salt; Herb crust topping:; 1 cup panko breadcrumbs; 2 tbsp finely chopped coriander (cilantro); 2 tbsp finely sliced spring onion (scallions); ½ tsp sea salt; 1 tbsp sesame oil; Coconut sweet chilli salad:; 4 cups mixed salad greens; 1 cucumber, sliced; ¼ red onion, finely sliced; 3 tbsp Marion’s Kitchen Coconut Sweet Chilli, plus extra for serving (use my store locator to find out where to buy)

Coconut Sweet Chilli Baked Salmon

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Bring fish to your midweek dish options with this gorgeous (and super simple) baked salmon. Panko breadcrumbs and my sweet chilli sauce coating give this a crunchy, spicy kick – all it needs is a simple salad on the side and you’ve got a healthy dinner in no time!

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Coconut Sweet Chilli Baked Salmon

PREP TIME

5 minutes

COOK TIME

20 minutes

SERVES

Ingredients

4 x 200g (7 oz) skinless salmon fillets

½ cup  Marion’s Kitchen Coconut Sweet Chilli, plus extra for serving  (use my store locator to find out where to buy)

sea salt

Herb crust topping:

1 cup panko breadcrumbs

2 tbsp finely chopped coriander (cilantro)

2 tbsp finely sliced spring onion (scallions)

½ tsp sea salt

1 tbsp sesame oil

Coconut sweet chilli salad:

4 cups mixed salad greens

1 cucumber, sliced

¼ red onion, finely sliced

3 tbsp Marion’s Kitchen Coconut Sweet Chilli, plus extra for serving  (use my store locator  to find out where to buy)

Steps

Preheat the oven to 180°C/360°F.
For the herb crust topping, combine all ingredients in a bowl. Mix well to distribute the sesame oil evenly.
Line a baking tray with baking paper. Place the salmon fillets on the lined tray. Brush the salmon generously with the Coconut Sweet Chilli. Season each piece with a little salt. Top the fillets with the herb crust topping, pressing down to ensure it sticks and is packed on top firmly. Bake in the oven for 12 minutes or until cooked to your liking.
Just before serving, toss together the salad ingredients. Serve the salad with the baked salmon.

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Coconut Sweet Chilli Baked Salmon

Bring fish to your midweek dish options with this gorgeous (and super simple) baked salmon. Panko breadcrumbs and my sweet chilli sauce coating give this a crunchy, spicy kick – all it needs is a simple salad on the side and you’ve got a healthy dinner in no time!
PREP TIME	5 minutes
COOK TIME	20 minutes
SERVES	4

Ingredients

4 x 200g (7 oz) skinless salmon fillets

½ cup  Marion’s Kitchen Coconut Sweet Chilli, plus extra for serving  (use my store locator to find out where to buy)

sea salt

Herb crust topping:

1 cup panko breadcrumbs

2 tbsp finely chopped coriander (cilantro)

2 tbsp finely sliced spring onion (scallions)

½ tsp sea salt

1 tbsp sesame oil

Coconut sweet chilli salad:

4 cups mixed salad greens

1 cucumber, sliced

¼ red onion, finely sliced

3 tbsp Marion’s Kitchen Coconut Sweet Chilli, plus extra for serving  (use my store locator  to find out where to buy)

Steps

Preheat the oven to 180°C/360°F.
For the herb crust topping, combine all ingredients in a bowl. Mix well to distribute the sesame oil evenly.
Line a baking tray with baking paper. Place the salmon fillets on the lined tray. Brush the salmon generously with the Coconut Sweet Chilli. Season each piece with a little salt. Top the fillets with the herb crust topping, pressing down to ensure it sticks and is packed on top firmly. Bake in the oven for 12 minutes or until cooked to your liking.
Just before serving, toss together the salad ingredients. Serve the salad with the baked salmon.

Sakinah

January 23, 2023

So delicious, healthy, quick dinner for busy mum

I’m a school teacher so by the time I finish work and pick up kids and go home I don’t have much time for dinner. My whole family absolutely loves this recipe. It is so delicious and quick to make. I don’t like coriander so I use parsley instead. Thank you for this amazing recipe

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