Description
Delicious coconut crusted salmon with a crunchy panko and shredded coconut coating, perfect for a weeknight meal or a special occasion.
Ingredients
- 4-6 salmon fillets, skinned and de-boned (1.5 lbs)
- 2 tablespoons olive oil
- 1 cup panko
- 1 cup shredded unsweetened coconut
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- Parsley to garnish (optional)
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Heat the olive oil in a small frying pan over medium heat. Once hot, add the panko and stir frequently until golden brown, then transfer to a shallow dish.
- In the same pan, toast the shredded coconut, keeping a close watch to prevent burning, then add to the panko.
- In a separate bowl, blend the mayonnaise and Dijon mustard until well combined.
- Coat each salmon fillet with the mayonnaise mixture, then transfer to the panko-coconut mixture, pressing gently to ensure an even coating.
- Place the coated salmon fillets on the prepared baking sheet.
- Bake for 10-15 minutes until the crust is golden and the salmon flakes easily with a fork.
Notes
Use fresh salmon for the best flavor and texture. Adjust salt and pepper to your taste. Consider garnishing with parsley for presentation.
