Name: Coconut-Crusted Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 salmon fillets, skin on; 1 cup shredded unsweetened coconut; 1/2 cup panko breadcrumbs; 2 tablespoons olive oil; 1 tablespoon Dijon mustard; 1 tablespoon honey; Salt and pepper, to taste; 1 tablespoon fresh parsley, chopped (optional); Lemon wedges, for serving

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This coconut-crusted salmon is a deliciously crispy and flavorful twist on a classic dish. With a golden, crunchy coconut coating and a tender, flaky interior, it makes for an easy and impressive dinner perfect for any occasion. The balance of sweet honey, tangy Dijon mustard, and the rich, savory flavor of salmon is a true delight. Whether you're hosting a special dinner or simply treating yourself to something flavorful, this dish is sure to become a favorite.

Ingredients

4 salmon fillets, skin on

1 cup shredded unsweetened coconut

½ cup panko breadcrumbs

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon honey

Salt and pepper, to taste

1 tablespoon fresh parsley, chopped (optional)

Lemon wedges, for serving

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a shallow bowl, combine the shredded coconut and panko breadcrumbs. Season with a pinch of salt and pepper, and stir to mix evenly.

In a separate bowl, whisk together the Dijon mustard and honey.

Pat the salmon fillets dry with paper towels. Brush the top of each fillet with the mustard-honey mixture, making sure to coat evenly.

Press the salmon fillets, mustard side down, into the coconut and breadcrumb mixture. Press gently to ensure the coating sticks.

Place the coated salmon fillets on the prepared baking sheet. Drizzle olive oil over the top of each fillet.

Bake for 12-15 minutes, or until the salmon is cooked through and the coconut coating is golden brown and crispy.

Garnish with fresh parsley and serve with lemon wedges for a fresh, zesty finish.

Servings and Timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Variations

Spicy Coconut-Crusted Salmon: Add a pinch of cayenne pepper or red pepper flakes to the coconut-breadcrumb mixture for an extra kick of heat.

Herb-Infused Salmon: Mix in some dried herbs like thyme, oregano, or basil to the coconut crust for a different flavor profile.

Coconut-Crusted Fish: If you prefer a different type of fish, you can substitute the salmon with cod, tilapia, or haddock.

Storage/Reheating

Storage: If you have leftovers, store the coconut-crusted salmon in an airtight container in the fridge for up to 2 days.

Reheating: To keep the crust crispy, reheat the salmon in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until warmed through.

FAQs

How do I make sure the coconut crust stays crispy?

To ensure the coconut crust stays crispy, be sure to bake the salmon at a high temperature (400°F or 200°C), and don’t overcrowd the baking sheet. If you have space, try to leave a little room between the fillets so the heat can circulate properly.

Can I use sweetened coconut instead of unsweetened?

For the best balance of flavor, it’s best to use unsweetened shredded coconut. Sweetened coconut may make the crust too sugary, but if you enjoy a sweeter flavor, feel free to use sweetened coconut and adjust the amount of honey in the recipe accordingly.

Can I make this recipe in advance?

While this dish is best enjoyed fresh, you can prepare the coconut crust and the mustard-honey mixture ahead of time. Store them separately in the fridge, and then assemble and bake the salmon when you're ready to cook.

What can I serve with coconut-crusted salmon?

I like to serve coconut-crusted salmon with a fresh green salad, roasted vegetables, or a side of rice. The lemon wedges add a zesty contrast, and the whole meal feels light but satisfying.

Can I cook the salmon on the stovetop instead of baking it?

Yes, you can cook the salmon in a skillet over medium heat. Heat olive oil in the pan, then cook the fillets for about 4-5 minutes per side, or until the crust is golden and crispy and the salmon is cooked through. Be careful not to overcrowd the pan.

Conclusion

This coconut-crusted salmon is a simple yet impressive dish that I’m sure you’ll enjoy. The combination of crispy coconut, tender salmon, and the tangy mustard-honey glaze creates a meal that’s both satisfying and full of flavor. Whether you’re preparing it for a special dinner or just a regular weeknight, this recipe is bound to become a go-to favorite.

Recipe:

Coconut-Crusted Salmon

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This coconut-crusted salmon is a deliciously crispy and flavorful twist on a classic dish. The combination of crunchy coconut, tender salmon, and a tangy mustard-honey glaze creates a comforting yet exciting meal.

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine the shredded coconut and panko breadcrumbs. Season with a pinch of salt and pepper, and stir to mix evenly.
In a separate bowl, whisk together the Dijon mustard and honey.
Pat the salmon fillets dry with paper towels. Brush the top of each fillet with the mustard-honey mixture, making sure to coat evenly.
Press the salmon fillets, mustard side down, into the coconut and breadcrumb mixture. Press gently to ensure the coating sticks.
Place the coated salmon fillets on the prepared baking sheet. Drizzle olive oil over the top of each fillet.
Bake for 12-15 minutes, or until the salmon is cooked through and the coconut coating is golden brown and crispy.
Garnish with fresh parsley and serve with lemon wedges for a fresh, zesty finish.