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
Large Nonstick Skillet
$50 At Amazon
Paring Knife
$10 At Amazon
Small Saucepan
$155 At Amazon
Ingredients
4 servings
1½
6
2
1
1
½
2¼
3
Preparation
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.
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Reviews (27)
Back to TopI make this with pistachios instead of peanuts and is a huge hit - recommend this switch. Also, seabass is a fantastic replacement for the salmon here and was also preferred by my guests.
Anonymous
New York, NY
3/30/2023
Great flavor. But needed a few fixes: using a small saucepan to toast and crisp topping in 5(!) Tbs of oil was a mistake. The second time I used a fry pan to get the maximum toasting effect. with only 2 Tbs of oil. Also pouring 3 Tbs of anything on top, dampens and dampens the crisp.I drizzled with seasoned rice vinegar. Finally, I didn't use the oven. I made the crisp, then finished the salmon on top of the stove. Better for the summer heat and also for energy conservation. Technique tweaks aside, this was a marvelous flavor combo and I loved it the second time I made it!
Kirsten Lagatree
Woodland Park, NJ
6/18/2022
Amazing! This recipe is so simple but packs a flavor punch. Variety is the spice of life citrus wise here - I used blood oranges, mandarins, pommelo grapefruit and a few kumquats for a tangy / bitter kick. The chile coconut crisp could definitely be doubled to top a side of veg. I did the citrusy stir-fry asparagus from 2019. Holy moly. What a pair! If you dig citrus.
Lm
Santa Fe
2/17/2022
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
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
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
Made with macadamia nuts instead of peanuts because we were feeling fancy and can’t recommend highly enough
Danika
1/26/2022
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
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
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