Coconut Crusted Salmon Fillets (Print)

Tender salmon with crispy coconut-panko crust, perfect for a quick, flavorful pescatarian main course.

# Components:

→ Salmon

01 - 4 skinless salmon fillets (about 6 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Coating

04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 cup unsweetened shredded coconut
08 - 1/2 cup panko breadcrumbs

→ For Cooking

09 - 3 tablespoons coconut oil or vegetable oil

→ Garnish

10 - Lime wedges
11 - Chopped fresh cilantro

# Directions:

01 - Pat salmon fillets dry with paper towels. Season both sides with salt and black pepper.
02 - Arrange three shallow bowls: place flour in the first, whisk eggs with water in the second, and mix shredded coconut with panko breadcrumbs in the third.
03 - Dredge each salmon fillet in flour, shaking off excess. Dip into egg mixture, then press firmly in the coconut-panko mixture to coat all sides.
04 - Heat coconut oil in a large nonstick skillet over medium heat. When oil is hot, add salmon fillets, crust side down.
05 - Cook for 3 to 4 minutes until golden brown; flip carefully and cook for another 3 to 5 minutes, depending on thickness, until salmon is cooked through and crust is crisp.
06 - Transfer to plates and serve immediately, garnished with lime wedges and chopped cilantro if desired.

# Expert Advice:

01 -
  • Uses common pantry staples and fresh salmon for maximum flavor
  • Ready in 30 minutes start to finish so dinner feels effortless
  • Naturally dairy free and easy to adapt for gluten free diets
  • Every fillet is super crisp on the outside and stays juicy within
  • Great for impressing guests or satisfying families with picky eaters
02 -
  • High in protein and healthy fats
  • Salmon is packed with omega three fatty acids
  • Freezer friendly before cooking just crust and freeze
  • Gluten free option works beautifully with simple swaps
03 -
  • Never skip patting the fish dry or the coating will slide right off
  • Let the coated fillets rest five minutes before cooking to help the crust bind
  • If your crust starts getting too brown lower the heat to avoid burning the coconut

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