Coconut Crusted Salmon Fillet (Print Version)

Golden coconut crust pairs with tender salmon for a fusion of tropical and savory flavors, ready in 30 minutes.

# Components:

→ Salmon

01 - 4 salmon fillets, skinless (approximately 170 g each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Coating

04 - 1/2 cup all-purpose flour (65 g)
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 cup unsweetened shredded coconut (80 g)
08 - 1/2 cup panko breadcrumbs (45 g)

→ For Cooking

09 - 3 tablespoons coconut oil

→ Garnish (Optional)

10 - Lime wedges
11 - Chopped fresh cilantro

# Directions:

01 - Thoroughly pat the salmon fillets dry using paper towels. Season both sides generously with salt and black pepper.
02 - Arrange three shallow dishes. Place the all-purpose flour in the first dish. In the second dish, whisk together the eggs and water until well combined. In the third dish, mix the shredded coconut and panko breadcrumbs.
03 - Dredge each seasoned salmon fillet in the flour, tapping to remove any excess. Next, dip the floured fillet into the egg mixture, allowing any excess to drip off. Finally, press the fillet firmly into the coconut-panko mixture, ensuring all sides are evenly coated.
04 - Heat the coconut oil in a large nonstick skillet over medium heat until shimmering. Carefully place the coated salmon fillets into the hot skillet, crust-side down.
05 - Cook for approximately 3 to 4 minutes, or until the crust is a deep golden brown. Gently flip the fillets using a spatula. Continue to cook for an additional 3 to 5 minutes, adjusting based on the thickness of the fillets, until the salmon is cooked through and flakes easily with a fork, and the crust is delightfully crisp.
06 - Transfer the cooked salmon to a serving plate. Serve immediately. Garnish with fresh lime wedges and chopped cilantro, if desired.

# Expert Advice:

01 -
  • Ready in just 30 minutes from start to finish
  • Uses simple ingredients you likely have on hand
  • Perfect balance of crispy exterior and tender salmon
  • Impressive enough for guests but easy enough for weeknights
02 -
  • Perfect for special occasions yet simple enough for weeknight dinners
  • Contains heart-healthy omega-3 fatty acids from the salmon
  • The crispy coconut crust provides wonderful textural contrast to the tender fish
03 -
  • The most important secret to success with this recipe is ensuring your oil is hot but not smoking before adding the salmon.
  • Too cool and the coating will absorb oil and become soggy; too hot and it will burn before the salmon cooks through.
  • Test by sprinkling a few breadcrumbs in the pan – they should sizzle immediately but not instantly brown.

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