Delicious Salmon Fillet with a Coconut Flour, Lemon & Herb Crust. The Best way to eat Salmon.Jump to Recipe
I am definitely convinced that this is THE BEST WAY to eat some oven baked salmon. Seriously, have you ever heard of someone becoming addicted to salmon? No? Well, this is exactly what this recipe will turn you into: a Salmon Addict!
Don’t you worry though, this is so much of a good thing that you’ll probably want to put it in your Twitter bio. (No joke, I already tried; I’m out of characters sigh)
So please, indulge yourself and give this Whole30 salmon recipe a try, share with your friends and make it a staple in your home!
Are Salmon Fillets Good For You
I really love me some salmon. Weirdly though, I never used to like it cooked – it was smoked salmon or no salmon at all.
I actually always felt cooked salmon to be a little bland and not one for much excitement. Every time I saw it on a restaurant menu.. in fact, I never saw it, I skipped past it like it was never even there.
However, it took me realising just how good salmon fillets are for you that made me change my stance because smoked salmon is priced higher than a salmon fillet.
They are rich in omega 3 fatty acids and are a great source of protein if you don’t like meat.
How salmon is cooked – Fresh Salmon or Frozen Salmon?
There really is an art to cooking salmon you know. I found out the hard way; there’s a VERY THIN LINE between it being lusciously done and depressingly overcooked.
Thankfully, I’ve discovered the trick to making sure your salmon is PERFECTLY done. How I know that my salmon will never overcook is to bake the salmon, uncovered and without preheating the oven.
This allows the temperature to rise gently with the salmon and ensures that it is cooked through whilst remaining moist and flaky salmon. If you let it warm up with the oven, it meets that thin line perfectly. This works for fresh or thawed salmon only.
For frozen salmon, I do pre-heat the oven but cook it for roughly the same amount of time as fresh salmon to ensure my salmon remains moist and flaky.
Dry overcooked salmon will only happen if you go over the time stated in the recipe by 10 minutes or so. If you are worried, you can use a thermometer to check the internal temperature of the salmon but this a tried and tested, fool proof way to cook salmon.
Your salmon should remain a pinkish colour, the colour of your salmon when cooked mostly depends on the type of salmon you buy. For instance, wild Alaskan salmon tends to be a deeper pink than Scottish salmon.
You will know the salmon is done when there is no more liquid on the inside and it has a shiny flakiness to it.
Ingredients for herb crusted salmon
- Salmon Fillets
- Coconut Flour
- Lemon Zest
- Lemon Juice
The ingredient that makes this ten times better than the normal, everyday salmon recipe is.. COCONUT FLOUR. Yes, the addition makes this recipe all the more luscious and tasty. However, since coconut flour has more of a sweet taste, I think adding some herbs and bringing back the lemon juice gives it a great balance between sweet, savoury and oh so delicious. The lemon gives the recipe a nice tang, whilst the “breading” provides a nice crumb texture to the salmon.
How to make the best whole30 salmon
- Firstly, you need to mix the crust ingredients in a small bowl. The texture will be a little wet and crumbly which is exactly how you want it
- Next, line a baking tray with foil or you can use a baking dish. If it’s not non-stick, simply spray or rub a little oil onto it so the salmon does not stick to the pan. Place your salmon dishes in the pan
- Pat on the mixture, all over the salmon. It should lie flat and cover the salmon fillet. It does not necessarily stick together but if lying flat, it should pat down easy.
- Place in the oven for 20mins for fresh salmon. For frozen salmon, keep in for 25mins (remember to preheat the oven).
This easy herb crusted salmon recipe is perfect for meal preps and yes, this salmon can be frozen. You can either reheat the salmon in the oven for 10-15mins to bring it back to optimum temperature or microwave it for 2-3mins (700W).
I hope that by now, I’ve completely convinced you to try this coconut salmon recipe out! It is super easy and quick (fresh salmon takes 30 mins from prep to plate) and might I add, a very healthy and nutritious meal: sure to be a staple in your home!
- 2 Salmon Fillets
- 1 1/2 tablespoons of Coconut Flour
- 1/4 teaspoon of Salt
- 1/4 teaspoon of Black Pepper
- 1/4 teaspoon of Onion Powder
- 1/4 teaspoon of Garlic Powder*
- 1/ Thyme
- 1/2 tablespoon of Coconut Oil
- 1/ Lemon juice + zest
- Mix all your ingredients together in a tiny dish or bowl. I use a mug, so really whatever works for you. It should resemble a crumbly, wet mixture.
Spread and pat the mixture (like you would a paste) all over the salmon.**
- Place it on a baking sheet and pop it in the oven at 175C (350F) for 25 mins.
- Plate up and enjoy.
*You can also use minced garlic in this instead of garlic powder
** The mixture will rest on top of the salmon but may not stick to the sides so it is best to just spread this over the top of the salmon
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