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!
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.