Description
A flavorful dish featuring salmon topped with a crispy coconut and panko crust, bringing the tastes of the beach right to your kitchen.
Ingredients
- 4-6 fillets of salmon, skinned and deboned (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.
- In a small frying pan over medium heat, add the olive oil.
- Once the oil is hot, add in the panko and stir until it turns golden brown.
- Carefully transfer the toasted panko to a shallow dish.
- In the same pan, toast the shredded coconut, keeping an eye on it to prevent burning.
- Once the coconut becomes golden, mix it into the panko.
- In a separate shallow bowl, combine mayonnaise and Dijon mustard, stirring until blended.
- Take a salmon fillet and coat it with a thin layer of the mayonnaise mixture.
- Transfer the coated salmon to the panko/coconut mixture and press down to ensure it’s fully coated.
- Place the coated fillet on the prepared baking sheet and repeat with the remaining salmon.
- Bake for 10-15 minutes, until golden brown and the salmon is cooked through to your liking.
Notes
Garnish with fresh parsley and serve with lemon wedges for added brightness.
