Coconut Crusted Salmon - Easy and Delicous

A close-up of a coconut-crusted salmon fillet with a golden breadcrumb layer, garnished with red chili flakes and served on a white plate. Fresh cucumber slices and leafy greens are visible in the background, enhancing the dish's vibrant appeal.

5 from 1 vote

Coconut Crusted Salmon - Easy and Delicous

This Coconut Crusted Salmon is a absolute game-changer! With its perfectly crispy crust and juicy, flavorful salmon, it’s the ideal combination of quick, easy, and utterly delicious. Whether for a busy weeknight dinner or a special occasion, this recipe delivers impressive results every time.

Prep Time10

Cook Time30

Total Time40

Course: dinner

Cuisine: asian

Diet: Gluten Free

Keyword: baked salmon, coconut crusted salmon

Servings: people

Calories: 195kcal

Author: Elena Elliott

Ingredients

1 salmon filet aproximately 1 kg
1 cup panko breadcrumbs gluten-free if needed
1 cup unsweetened shredded coconut
2 tablespoons butter melted
1 lime zest
1 red chili deseeded and thinly sliced
fresh cilantro leaves to serve

Instructions

Preheat the oven to 190°C (375°F). Prepare a baking tray with parchment paper or lightly grease it with oil.
Place the salmon fillet skin-side down on the baking tray and season with salt and pepper.
In a small bowl, mix the breadcrumbs, shredded coconut, lime zest, and melted butter until combined.
Press the coconut mixture onto the salmon evenly, ensuring it sticks to the top.
Bake the salmon for 25-30 minutes or until the crust is golden and the salmon is cooked through. Cover with foil halfway if the crust begins to brown too quickly.
Transfer the salmon to a serving plate and garnish with chilies and cilantro.

Notes

If not sure if your salmon is cooked, you can use a meat thermometer. Perfectly cooked salmon should reach 63°C (145°F) when measured at the thickest part.

The coconut crust can brown quickly. Be sure to check the salmon halfway through cooking and cover it loosely with foil if the crust begins to darken too much.

Serving Size: A general guideline is to serve approximately 150-200g of salmon per person, so adjust your portioning as needed.

If using frozen salmon, thaw it completely and pat it dry with paper towels before seasoning to ensure the crust adheres properly.

Nutrition