Coconut-Crusted Salmon with Apricot Dijon Sauce and Potato Wedges

Transform your dinner routine with this vibrant, tropical-inspired dish. Salmon fillets get a golden crust of coconut and panko, then roast alongside crispy potato wedges until perfectly flaky. A sweet-tangy apricot Dijon sauce and smoky chipotle crema add layers of flavor, while a crunchy slaw brings freshness to every bite.

This one-sheet wonder is simple enough for a busy weeknight but impressive enough for company. With minimal prep and bold flavors, it’s a surefire way to bring a little island vibe to your table.

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Ingredients

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 ounce Chipotle PureeView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in middle position. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions.
2. In a small bowl, combine chipotle puree with 2 tablespoons sour cream (use 4 tablespoons for 4 servings). Set aside. In another small bowl, mix apricot jam, Dijon mustard and ½ tablespoon water. Set aside.
3. In a third small bowl, combine panko, shredded coconut, 1 tablespoon olive oil, salt and pepper. Set aside.
4. Toss potato wedges on a baking sheet with a drizzle of cooking oil, half the fry seasoning (use all for 4 servings), salt and pepper. Spread in a single layer. Roast on middle rack for 5 minutes.
5. Meanwhile, pat salmon dry with paper towels; season all over with salt and pepper. Spread tops of salmon with half the remaining sour cream. Mound the panko-coconut mixture on top, pressing firmly to adhere.
6. After potatoes have roasted 5 minutes, remove baking sheet from oven. Carefully place salmon, coated side up, on the empty side of the sheet. Return to middle rack and roast until potatoes are tender and salmon is golden and cooked through, 15-20 minutes more.
7. While salmon roasts, prepare slaw: In a medium bowl, whisk together rice wine vinegar, remaining sour cream, salt and pepper. Add coleslaw mix and sliced scallions; toss to coat. Set aside.
8. Divide salmon, potato wedges and slaw between plates. Drizzle apricot Dijon sauce over salmon. Serve with chipotle crema on the side for dipping potatoes.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, boneless skinless chicken breasts or thighs work well. Adjust cooking time as needed until chicken reaches 165°F (74°C).

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs to make the dish gluten-free. Check other ingredients for gluten as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.