- Makes: 6 Servings
- Ready In: 26 mins
- Prep Time: 10 mins
- Cook Time: 16 mins
This is the kind of crusted fish dish that’s seen on menus at high-end restaurants, yet this recipe is surprisingly easy. It’s quick enough to whip up any time you crave a special treat. The Asian-inspired crisp topping of coconut and Japanese tempura-style bread crumbs contrasts beautifully with the flaky, nutrition-rich salmon. This is the perfect time to use your favorite cast-iron skillet, which will go seamlessly from stovetop to oven. A light drizzle of Coconut Chile Sauce makes a beautiful presentation and tastes sublime.
- Calories: 544
- Fat: 32g
- Protein: 45g
- Sodium: 135mg
- Carbohydrates: 11g
- Fiber: 4g
- Sugar: 2g
Nutritional Information (per serving)
Ingredients:
- 1/2 cup shredded unsweetened coconut
1/4 cup panko (Japanese-style) bread crumbs
Salt and freshly ground black pepper
6 skinless salmon fillets (6 ounces each), preferably wild, pinbones removed
2 tablespoons fresh lime juice
2 tablespoons peanut oil
Coconut Chile Sauce
Directions:
- Position a rack in the middle of the oven and preheat to 375 degrees F.
- Combine the shredded coconut, panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Toss well, and then spread the mixture on a plate.
- Brush the top side of the salmon fillets with the lime juice. Lightly season the fish with salt and pepper. One piece at a time, dip the top side of each fillet in the coconut-panko mixture, making sure the surface is coated. Pat the mixture onto the fish, if necessary.
- Set a large, heavy-bottomed skillet (preferably cast-iron) over medium heat. When the skillet is hot, add the peanut oil. Arrange half of the salmon fillets, coconut side down, in the skillet and cook for 3 minutes to sear the fish and brown the topping. Carefully flip the fish over and cook on the other side for 3 minutes. Using a spatula, transfer the fish to a baking sheet. Repeat with the remaining 3 fillets.
- Transfer the baking sheet to the oven and bake until the salmon is just firm to the touch and the interior is nearly opaque but still moist, 2 to 4 minutes depending on the thickness of the fish. (Alternatively, use an instant-read thermometer; the fish is done when the thermometer registers 130 degrees F when inserted into the thickest part of a fillet.)
- Place each fillet of salmon on a warmed plate. Drizzle with Coconut Chile Sauce and serve.
