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Coconut Crusted Salmon

Coconut Crusted Salmon: Quick, Crispy Delight for Dinner

Coconut Crusted Salmon is a flavorful dish that combines buttery salmon with a crunchy coconut coating, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Rich, buttery flavor; substitute with trout or halibut.
  • 2 tablespoons Olive oil Keeps the fish moist while aiding in crisping; ensure it’s heated before use.
For the Coating
  • 1 cup Panko breadcrumbs Provides incredible crunch; opt for gluten-free panko for a gluten-sensitive option.
  • 1 cup Shredded unsweetened coconut Adds a subtle sweetness; toast it before mixing for enhanced flavor.
  • 2 tablespoons Mayonnaise Binds the coating together; adjust the amount to your taste.
  • 1 tablespoon Dijon mustard Offers a tangy kick; feel free to swap with your favorite mustard.
  • 1 teaspoon Salt Essential for enhancing flavor; season to your preference.
  • 1 teaspoon Pepper Essential for enhancing flavor; season to your preference.
For Garnish
  • 1 tablespoon Parsley Fresh herb that adds vibrant color and aroma; optional.

Equipment

  • oven
  • Frying Pan
  • Baking Sheet
  • Parchment Paper
  • Shallow dish
  • mixing bowl

Method
 

How to Make Coconut Crusted Salmon
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Heat olive oil in a small frying pan over medium heat. Add panko breadcrumbs and toast until golden brown, about 3-4 minutes. Transfer to a shallow dish.
  3. In the same pan, add shredded unsweetened coconut. Toast until golden brown, about 2-3 minutes, stirring frequently. Combine it with the toasted panko.
  4. In a separate bowl, mix together mayonnaise and Dijon mustard until well blended.
  5. Take each salmon fillet and coat it thoroughly with the mayonnaise mixture. Press it gently into the panko-coconut mixture.
  6. Place the coated salmon fillets on the prepared baking sheet. Bake for 10-15 minutes, or until golden brown and the fish flakes easily with a fork.
  7. Garnish with freshly chopped parsley, if desired.

Nutrition

Serving: 1filletCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For optimal taste, serve fresh. Store leftovers in an airtight container for up to 2 days. Reheat gently to retain crispness.

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