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Baked Salmon with Coconut Crust
SUBMITTED BY:
USA WEEKEND columnist Jean Carper
PHOTO BY:
What a Dish!
"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."
RECIPE RATING:
Read Reviews
(43)
Review/Rate This Recipe
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 (4 ounce) salmon fillets, skin removed
1 tablespoon lime or lemon juice
1/2 cup panko (Japanese bread crumbs, available in the Asian food aisle), or substitute dry bread crumbs
1/4 cup flaked sweetened coconut
Salt and freshly ground pepper, to taste
Cooking spray
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DIRECTIONS
Preheat oven to 425 degrees.
Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
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.
Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.
FOOTNOTES
Find more recipes, hints and tips from
USA WEEKEND
.
Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Learn how to shop for salmon in our
Choosing Salmon
video.
REVIEWS
Reviewed on Nov. 21, 2005 by Sahar Pugh
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Sahar Pugh
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.
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13 users found this review helpful
EXCELLENT recipe! I combined 2 tablespoons of butter (melted) and one table spoon of brown...
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Reviewed on Jun. 15, 2005 by KAGRECO
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KAGRECO
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!!!
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10 users found this review helpful
This recipe has potential, but needs a little work. I would marinate the salmon in the lime...
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Reviewed on Oct. 16, 2006 by Pauline
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Pauline
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
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6 users found this review helpful
I tried this recipe last night and loved it. My husband cooked it for our 34th Anniversary...
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Reviewed on Oct. 6, 2007 by
CHELS
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CHELS
Oct. 6, 2007
This one certainly was...different, and I have my reasons in regards to the coconut 'crust' for giving this three stars. Most of the coconut didn't stick to the fish, so in the end I was left with breadcrumb-coated salmon, and the coconut ended up being too sweet anyways.
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4 users found this review helpful
This one certainly was...different, and I have my reasons in regards to the coconut 'crust'...
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Reviewed on May 3, 2006 by
APA1128
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APA1128
May 3, 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.
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4 users found this review helpful
I used grouper for this recipe which turned out to be a good choice. I also added olive oil,...
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Reviewed on Feb. 23, 2006 by lisaonthepiano
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lisaonthepiano
Feb. 23, 2006
Sorry, I just don't like this recipe. The coconut doesn't do a thing for the salmon. I gave it three stars because it wasn't unpleasant to eat and if you're curious, go ahead, you wouldn't be ruining good salmon or anything. The next time I want salmon without the work of grilling/sauteeing it, I'll make Baked Dijon Salmon; that's a fantastic baked salmon recipe.
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4 users found this review helpful
Sorry, I just don't like this recipe. The coconut doesn't do a thing for the salmon. I gave...
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Reviewed on Jan. 30, 2007 by
ALEXIS4000
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ALEXIS4000
Jan. 30, 2007
Very simple; very tasty and elegant. My family requests this one often.
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3 users found this review helpful
Very simple; very tasty and elegant. My family requests this one often.
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Reviewed on Jan. 16, 2006 by
Lance J.
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Lance J.
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.
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3 users found this review helpful
Has potential. I used more lemon juice to add additional flavor and cooked it a little longer...
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Reviewed on Jul. 27, 2005 by
njmom
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njmom
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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3 users found this review helpful
Well, I'm giving this a one star rating for it's ease. I cannot say anything good about the...
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Reviewed on Jul. 11, 2005 by BROWNSAZ
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BROWNSAZ
Jul. 11, 2005
This was extremely easy and delicious way to cook salmon. Even my husband, who's not a fish lover, gave it a thumbs up!
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3 users found this review helpful
This was extremely easy and delicious way to cook salmon. Even my husband, who's not a fish...
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