Baked Salmon with Coconut Crust Recipe - Allrecipes.com
Baked Salmon with Coconut Crust Recipe

Baked Salmon with Coconut Crust

Recipe by  

"Many cooks are intimidated by cooking fresh fish and, as a result, miss out on the heart-healthy, brain-boosting, omega-3 fatty acids in salmon. Never fear, though; This fast fish recipe is foolproof."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat oven to 425 degrees.
  2. Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
  3. In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
  4. Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.
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Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Nov 21, 2005

EXCELLENT recipe! I combined 2 tablespoons of butter (melted) and one table spoon of brown sugar and drizzled it on top of the coconut crust during the last 6 minutes of baking and it created a delicious sugar coating which added a ton of flavor! Everyone loved it--even my husband who isn't a big fan of salmon.

 
Most Helpful Critical Review
Jan 16, 2006

Has potential. I used more lemon juice to add additional flavor and cooked it a little longer at a lower temperature to keep it from drying out. I also baked it wrapped in foil and then broiled it for a few minutes at the end to prevent burning the bread/coconut mixture.

 

145 Ratings

Jun 15, 2005

This recipe has potential, but needs a little work. I would marinate the salmon in the lime juice for a while before coating it in the panko and coconut. I found that when I cooked it at the reccommended temp, the coconut burned before the fish was cooked. By covering the fish during cooking, then uncovering and broiling at the end to brown and crisp coating, I think that problem could be solved. I served it with caribbean rice (from Zattarain's) and a salad. The rice and salmon go well together!!!

 
Oct 16, 2006

I tried this recipe last night and loved it. My husband cooked it for our 34th Anniversary dinner, with my help, and it was delicious. We did bake it covered with aluminum foil, and at the last 5 or 6 minutes we uncovered and drizzeled salmon with melted butter and brown sugar, and just baked it under the broiler till crispy. We both loved it. Thanks for the recipe and tips. Pauline

 
Dec 28, 2010

Sooooooo yummmmmm! I have found my salmon recipe for life. I served with steamed veggies over jasmin rice and my teenager is begging me to make this again. Thanks for another great recipe!

 
Dec 30, 2010

I made this today and it turned out better than expected, I did change it a little though: -I toasted the coconut beforehand. -I didn't have any Panko breadcrumbs so I used rice crispies as a substitute. I also dipped the salmon in egg whites before the breadcrumb mix to make it stick better. -I followed a recommendation from a comment below and dripped a mix of 1 tsp brown sugar and 2 tsp melted butter on top of the fish, the last six minutes of bake time and it was great! I used two tbs of canola oil instead of the non stick spray and I thought 425 was too hot so I cooked the fish at 395 and flipped it over halfway through! I'm sure its excellent with the panko breadcrumbs so I need to try that next time!

 
May 03, 2006

I used grouper for this recipe which turned out to be a good choice. I also added olive oil, sesame oil, and ginger to the lime juice and marinated the fish for 3 hours. The flavor was great - and the coconut adds an interesting touch.

 
Jul 27, 2005

Well, I'm giving this a one star rating for it's ease. I cannot say anything good about the way it tastes. My DH and I love salmon, and this was such a big disappointment. I will not be making this again. Ever.

 

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Nutrition

  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 247 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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