Roast salmon with spiced coconut crumbs

This lightly spiced salmon dish can be prepared in advance and roasted at the last minute – ideal as the hot dish in a buffet

  • Takes 30-40 minutes
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 254
  • fat 16g
  • saturates 6g
  • carbs 1g
  • sugars 0g
  • fibre 1g
  • protein 26g
  • salt 0.15g


  • 50g butter
  • 8 green cardamom pods, seeds removed and finely crushed
  • 3 tbsp desiccated coconut
  • 1 plump fresh red chilli, seeded and finely chopped
  • 1 tbsp grated fresh root ginger
  • 2 garlic cloves, finely chopped
  • 1 tsp ground coriander
  • generous pinch of ground turmeric
  • 8 slim boneless skinless salmon fillets
  • 2 tbsp finely chopped fresh coriander


  1. Up to a day ahead, melt the butter in a medium pan, add the cardamom and coconut and stir non-stop for 2 to 3 minutes until the coconut starts to toast. Stir in the chilli, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool.

  2. Arrange the salmon in a single layer, spaced slightly apart, in 1 large or 2 smaller buttered ovenproof dishes. Scatter on the coriander and spread the coconut mixture on top. Cover in cling film and chill (for up to a day) until an hour before cooking.

  3. To serve, turn the oven to 200C/gas 6/fan 180C. Remove the cling film. Roast the salmon for 13-15 minutes until cooked, but still moist. Bring to the table in the dish(es).

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