After spending time in Hawaii this summer, I wanted to recreate the flavors of the Islands here at home. Because I’m always trying hard to get my family to eat more fish, and since wild Alaskan salmon is a variety everyone in my family likes, I decided to try it topped with coconut oil, fresh pineapple and shredded coconut. I portioned the ingredients out, bundled them in parchment paper and baked them in the oven. The result was truly delicious and my kids cleaned their plates, which means this recipe is a keeper! I serve this Waikiki Salmon recipe with our Easy Side Salad with Lemon on the side, but any vegetable will work.
Get started right now with our FREE Paleo Starter Kit:
Inside, you’ll discover...
- 25 Delicious Paleo “Starter” Recipes
- Our complete “Paleo Food Swaps” guide
- A complete starter shopping list
- Tons more free resources
Total Time: 40 minutes
Cook Time: 40 minutes
- 11/2 pound(s) salmon (Wild Alaskan)
- 11/2 tablespoon(s) coconut oil melted
- 11/3 cup(s) pineapple chopped
- 1/2 cup(s) coconut, unsweetened shredded
- 1 teaspoon(s) sea salt to taste
- 1/2 teaspoon(s) black pepper freshly ground to taste
- Preheat oven to 350 F.
- Cut salmon into 4 6oz-pieces.
- Place one 6oz piece of salmon in the center of a piece of parchment then onto a large baking tray. (I used pre-cut, unbleached parchment paper)
- Season with sea salt and pepper and add 1-2 teaspoons melted coconut oil, 1/3 cup fresh chopped pineapple and 2 tablespoons shredded coconut.
- Bring the long edges of the parchment together over the salmon and fold down a few times to secure. Then, fold each short end over a few times to form a closed pouch.
- Repeat for each piece of salmon.
- Bake for 20-25 minutes until fish flakes easily with a fork.