Crispy Coconut Cashew Salmon – Flavor-Packed & Ready in 30 Minutes

Crispy, crunchy, and loaded with bold, vibrant flavors—this Crunchy Coconut and Cashew Salmon is about to become your new weeknight staple! Tender salmon fillets are generously slathered with a rich glaze of sweet silan and tangy tamarind, then topped with a golden, aromatic mixture of curried coconut and crunchy cashews. Each bite offers an irresistible combination of textures and tastes that feels gourmet yet comes together effortlessly, perfect for impressing guests or simply treating yourself after a busy day.

glazed salmon

crunchy coconut and cashew salmon

crunchy coconut and cashew topping

Crispy Coconut Cashew Salmon – Flavor-Packed & Ready in 30 Minutes

Crispy, crunchy, and bursting with flavor, this Coconut & Cashew Salmon is about to become your new favorite! Tender salmon glazed in a luscious silan and tangy tamarind sauce, topped with a golden, curried coconut-cashew crunch. It's a dinner that tastes gourmet, but comes together effortlessly!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American, Asian

Ingredients

  

Crunchy Topping

• 1 cup raw cashews roughly chopped
• 1 cup unsweetened coconut flakes
• coconut oil spray or other cooking spray
• 1/2 tsp curry powder
• salt

Salmon Glaze

• 3.5 lb side of salmon
• 2 tbsp silan (date syrup)
• 2 tbsp tamarind paste
• 1 tsp honey

Instructions

 

• Preheat oven to 300°.
• Line a sheet tray with parchment paper. Place cashew pieces and coconut flakes on the parchment paper. Spray with avocado oil spray, then sprinkle with curry powder and salt. toss to coat and then spread on the even layer.
• Bake in the oven for 6-10 minutes, until coconut turns a golden brown color. Watch carefully, as burnt coconut is not tasty. Remove from oven and increase heat to 425°.
• Lift parchment paper and slide crunchy topping into a bowl. Set aside to reuse parchment paper.
• Rinse and dry salmon well and place on parchment paper. Sprinkle with salt and use fingers to spread evenly.
• In a small bowl whisk together silan, tamarind paste and honey. Use a brush to glaze onto salmon. Bake in the oven for 25 minutes or until cooked to a flakey texture.
• Remove salmon from the oven. Transfer to a platter – or not – and sprinkle with crunchy, savory topping.

Keyword cashew dressing, coconut, crunchy, curry, salmon, silan, tamarind

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