# 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.
