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.
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
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.
Notes
If you prefer a spicier flavor, add cayenne pepper or red pepper flakes to the coconut-breadcrumb mixture.
For a different flavor profile, mix in dried herbs like thyme, oregano, or basil to the coconut crust.
You can substitute the salmon with other fish such as cod, tilapia, or haddock.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheat leftovers in a preheated oven at 350°F (175°C) for about 5-7 minutes to keep the crust crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 7g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
