Description
Flaky and tender, this coconut crusted salmon is a weeknight (or weekend) family favourite!
Ingredients
Scale
- 4–6 fillets salmon, skinned and de-boned (1.5 lbs)
- 2 tablespoons olive oil
- 1 cup panko
- 1 cup shredded unsweetened coconut
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- salt and pepper to taste
- parsley to garnish (optional)
Instructions
- Step: Preheat the oven to 425 F and line a baking sheet with parchment paper.
- Step: In a small frying pan over medium heat add the olive oil, 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.
- Step: In a seperate shallow bowl, combine the mayonnaise and mustard and stir together to combine.
- Step: To bread the fish take a piece of salmon and coat it with a thin layer of the mayonnaise mixture and transfer it to the panko/coconut mixture to coat. Place the filet on the prepared baking sheet and repeat with the remaining salmon filets. Bake 10-15 minutes, until golden brown and the salmon is cooked (this time will depend on the thickness of your salmon).
Notes
Use gluten-free panko and coconut to make this recipe gluten free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 810 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 54 g
- Saturated Fat: 24 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 115 mg
Keywords: Coconut, Crusted, fish, Salmon