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Roast Salmon With Citrus and Coconut-Chile Crunch

4.7

(27)

Roast Salmon With Citrus and CoconutChile Crunch recipe
Photograph by Paola + Murray, food styling by Pearl Jones, prop styling by Sophia Pappas

In this bright and blessedly refreshing winter-appropriate main, roasted salmon is paired with juicy citrus and topped with coconut flakes and peanuts that have been sizzled with chiles and ginger. Use a mix of sweet and sour citrus to make it look (and taste) extra fun.

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What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

1½

lb. boneless salmon fillet, preferably skinless

Kosher salt

6

Tbsp. extra-virgin olive oil, divided

2

Fresno chiles, red jalapeños, or red serrano chiles (green is okay if that is what you can find), thinly sliced

1

1" piece ginger, peeled, finely chopped

1

cup unsweetened coconut flakes

½

cup unsalted roasted peanuts

2¼

lb. citrus (such as grapefruit, oranges, and/or tangerines)

3

Tbsp. white balsamic vinegar or seasoned rice vinegar

Flaky sea salt

Preparation

  1. Step 1

    Preheat oven to 350°. Pat salmon dry, then season with kosher salt. Heat 1 Tbsp. oil in a large ovenproof nonstick skillet over medium. Cook salmon (skin side down if it has skin) until well browned underneath, 6–8 minutes, then transfer to oven. Roast until flesh is opaque and flakes easily with a fork, 8–12 minutes.

    Step 2

    Meanwhile, cook chiles, ginger, coconut flakes, peanuts, and remaining 5 Tbsp. oil in a small saucepan over medium heat, stirring often, until coconut and peanuts are golden, 8–10 minutes. Transfer coconut-chile crunch to a heatproof bowl and let cool slightly.

    Step 3

    Using a small sharp knife, cut peel and white pith from citrus, leaving as much flesh behind as possible. Cut flesh from cores in a variety of shapes and sizes and arrange on plates. Break salmon into big pieces and divide among plates, arranging on top of citrus.

    Step 4

    Stir vinegar into coconut-chile crunch and season with salt (it will probably need a few pinches). Spoon over salad and sprinkle with sea salt.

Explore Bon AppétitDinnerWeeknightEasySalmonFishSeafoodCitrusFruitCoconutWinterGrapefruitOrangeTangerineFresno ChileChileVegetableJalapeñoSerrano ChileMainGluten-FreeDairy-FreeRoast
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Reviews (27)

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  • The flavors of this recipe are phenomenal! I was able to find large coconut flakes (chips) and they added a fabulous crunch. Used unsalted walnuts as I was unable to find unsalted peanuts. I also included an avocado with the citrus. Blended perfectly with the salmon. Highly recommend this recipe.

    • Kim

    • Seattle, WA

    • 1/16/2022

  • 1/22. Really elegant, easy and delicious. Halved recipe for 2 of us. Otherwise made as written. Worthy of a special company meal. The flavors all compliment each other. Served with roasted asparagus.

    • Lynn

    • 1/23/2022

  • Great recipe and a lovely mix of flavors. I had a hard time getting the coconut peanut mix to “crisp” up, but It still tasted delicious. Used a mix of pink grapefruit, minneola, and blood orange. Could see mango, avocado or thinly sliced red onion being nice additions too! Will definitely make again!

    • Spatulacity

    • Los Angeles

    • 1/26/2022

  • Made with macadamia nuts instead of peanuts because we were feeling fancy and can’t recommend highly enough

    • Danika

    • 1/26/2022

  • Made with mahi mahi b/c that's what I had. Jalepeños weren't hot after cooking. Delish! I get the magazine but like to print the recipe from here.

    • Mimi

    • Bend, Oregon

    • 1/27/2022

  • All the elements of this were individually good, but the citrus totally overpowered the salmon. The crisp didn’t get crispy, maybe too much oil, but was delicious with either salmon or citrus. Used satsuma, cara cara orange, and grapefruit. Would make citrus crunch as salad with salmon on the side.

    • Kat

    • Oak Park IL

    • 1/30/2022

  • The crisp was delicious - I used two Fresno chilies and it was reasonably spicy, as well as rice vinegar. Great over pan fried chicken thighs the next day. The dish was plenty good with grapefruit, cara cara & blood oranges. Served with white rice as it was already on hand, but next time will try pilaf or cous cous. Next time I'll do more grapefruit and skip the cara cara. I might try the white balsamic, or a vinegar with more of a kick than rice vinegar. I might make a small amount of a soy-shaoxing wine-black vinegar marinade to cook the salmon in, or reduce it and pour as a bit of sauce over the salmon before adding the topping... the dish was missing some umami and sour notes to balance out the sweeter citrus (and salmon, which is a bit sweet but not too umami on its own). It would benefit from some light greens underneath along with the citrus, maybe some pea shoots or other baby green (not anything too herby like cilantro). 3.5/5 stars as presented but this dish has 5/5 potential with tweaks.

    • sarina

    • boston ma

    • 1/30/2022