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Coconut Crusted Salmon with Peach Chili Sauce

Southwest Michigan has an abundance of beautiful orchards to cruise through on a lovely summer’s day. Using fresh, local ingredients when cooking gives your dishes extra flavor and using fruit in your entrees adds an extra level of excitement for your taste buds. Today we are creating a pairing of salmon with fruit and a dash of spice, Coconut Crusted Salmon with a Peach Chili Sauce.


Coconut Crusted Salmon

4-6                         Salmon Fillets, Skinned and De-Boned

2 Tbsp.                 Olive Oil

1 C.                        Panko

1 C.                        Unsweetened Coconut, Shredded

1/2 C.                    Mayonnaise

2 Tbsp.                 Dijon Mustard

Salt and Pepper to Taste

Parsley for Garnish

Peach Chili Sauce

1 C.                        Peaches, Diced

1/4 C.                    Rice Wine Vinegar

1 Tbsp.                 Chili Garlic Sauce

1/2 Tbsp.             Cornstarch

1 Tbsp.                 Water



1.) Preheat the oven to 425°F and line a baking sheet with parchment paper.

2.) Add olive oil into a small frying pan over medium heat. When the oil is hot add in the panko and stir until golden. Transfer to a shallow dish. In the same pan toast the shredded coconut, keeping a careful eye on it to prevent it from burning. Once the shredded coconut has toasted add it to the panko.

3.) In a separate shallow bowl, combine the mayonnaise and mustard and stir together to combine.

4.) Bread the fish by coating it with a thin layer of the mayonnaise mixture and transfer it to the panko/coconut mixture to coat. Place the fillet on the prepared baking sheet and repeat with remaining salmon. Bake 10-15 minutes, until golden brown and the salmon is cooked to 145°F.

Note: Cooking time will depend on the thickness of your salmon.

5.) While salmon is cooking prepare your dipping sauce.

Peach Sweet and Spicy Chili Dipping Sauce

1.) Combine all ingredients into a small saucepan. Note: Frozen peaches can be substituted if needed, but fresh is best. And peeling the peaches is optional.

2.) Bring to a low boil and simmer for 5 minutes.

3.) Remove from heat and use either a handheld immersion blender, blender, or potato masher to macerate the peaches into a sauce. Leave as much or as little chunkiness of peach in the sauce as desired. Sauce can be served warm or at room temperature.

Plate your salmon, top with sauce and garnish with chopped parsley. Pair this entrée with your favorite sides such as roasted broccoli, zucchini, wild rice, or side salad.

Were your taste buds delighted? Try another salmon entrée with our Blackened Salmon Tacos with Pineapple Salsa and don’t forget to share photos of your Coconut Salmon with us by using #FourWindsCasino or emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations with Chef Brandon on our Instagram and Facebook accounts for step by step videos.

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