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Coconut Crusted Salmon Recipe

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4 from 13 reviews

This Coconut Crusted Salmon recipe features tender salmon fillets coated in a crispy, toasted panko and shredded coconut crust, baked to golden perfection. The fish is first brushed with a tangy Dijon mustard and mayonnaise mixture that helps the coating stick beautifully, resulting in a flavorful and crunchy exterior with moist, flaky salmon inside. Perfect as an elegant yet simple weeknight dinner or a special occasion dish.

Ingredients

Salmon Fillets

  • 4-6 fillets salmon, skinned and de-boned (about 1.5 lbs)

Coating

  • 2 tablespoons olive oil
  • 1 cup panko breadcrumbs
  • 1 cup shredded unsweetened coconut

Binding Sauce

  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • salt and pepper to taste

Garnish

  • parsley (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking the salmon.
  2. Toast Panko Breadcrumbs: Heat olive oil in a small frying pan over medium heat. Once hot, add the panko breadcrumbs and stir frequently until they turn a golden brown, about 3-5 minutes. Transfer the toasted panko to a shallow dish.
  3. Toast Coconut: Using the same pan, add the shredded unsweetened coconut. Toast it carefully over medium heat, stirring often, until it becomes golden and fragrant, approximately 2-3 minutes. Watch closely to avoid burning. Combine the toasted coconut with the toasted panko in the shallow dish.
  4. Prepare Coating Mixture: In a separate shallow bowl, whisk together the mayonnaise and Dijon mustard until smooth and well combined. Season with salt and pepper to taste.
  5. Coat Salmon Fillets: Take each salmon fillet and spread a thin, even layer of the mayonnaise-mustard mixture over the top. Then, press the coated side gently into the panko and coconut mixture to evenly coat the surface with the crust.
  6. Arrange on Baking Sheet: Place the crusted salmon fillets on the prepared baking sheet, crusted side up, spacing them evenly to allow heat circulation.
  7. Bake the Salmon: Bake in the preheated oven for 10-15 minutes, depending on the thickness of the fillets. The salmon is done when the crust is golden brown and the fish flakes easily with a fork.
  8. Garnish and Serve: Optionally, garnish with chopped fresh parsley for a pop of color and freshness before serving.

Notes

  • Panko breadcrumbs provide a crunchy texture; regular breadcrumbs can be used but the crust will be less crisp.
  • Keep a close watch while toasting coconut to prevent it from burning, as it browns quickly.
  • Adjust baking time to the thickness of your salmon fillets for the best doneness—thicker fillets may require closer to 15 minutes.
  • For a dairy-free version, ensure mayonnaise used is egg-free or substitute appropriately.
  • This recipe pairs well with steamed vegetables or a light salad.

Find it online: https://simpleplatter.com/coconut-crusted-salmon-recipe/