Scrumptious Coconut-Crusted Salmon Recipe

Scrumptious Coconut-Crusted Salmon Recipe

Scrumptious Coconut-Crusted Salmon Recipe

  • 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.

    Nutritional Information (per serving)

  • Calories: 544
  • Fat: 32g
  • Protein: 45g
  • Sodium: 135mg
  • Carbohydrates: 11g
  • Fiber: 4g
  • Sugar: 2g

Ingredients:

  1. 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:

    1. Position a rack in the middle of the oven and preheat to 375 degrees F.
    2. 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.
    3. 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.
    4. 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.
    5. 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.)
    6. Place each fillet of salmon on a warmed plate. Drizzle with Coconut Chile Sauce and serve.

Myra Goodman

Article written by

Myra Goodman, along with her husband Drew, founded Earthbound Farm on a 2½-acre backyard garden in 1984. In 1986, Earthbound Farm became the first company to successfully launch packaged salads for retail sale, and it’s credited with popularizing spring mix salads, now the biggest segment of the packaged salad category.

 

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