Reviewed: Nov. 18, 2009

this was so good! i did add the brown sugar/butter sauce to the top as suggested by other reviewers and the result was fantastic. my husband who at first was not enthusiastic about trying this recipe (he said maybe if i left out the cocount, which i refused!) decided that this is now his favorite meal and he "wants this every week"!!! thanks for a great recipe!

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kristianne

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

It wasn't bad, but it wasn't great either. It was too plain and needs some sort of sauce. There are better ways to prepare salmon. I did like the texture of the crust, though.

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sugoi

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Reviewed: Sep. 12, 2009

This is really delicious. There's no words that can describe this dish. All I can say is "Mmmmmm." Changed the ingredients by using few of the reviewers suggestions. I sprinkled a little bit of flour on top. I substituted lime with 2 tbsp. butter, used seasoned crumbs instead and mixed the butter and brown sugar together. I poured it on top of the fish before putting it in the oven. It turned out great! Definitely will make it again. I'll rate this recipe a BIG 10!

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Aim

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Reviewed: Aug. 31, 2009

This was just excellent. And very easy - although I simplified the recipe even further. I soaked the fish as per directions, salted it, and sprinkled a little flour over the fish (so the margarine would stick); then spread margarine (could easily be butter) over the fish and then simply sprinkled the panko/coconut mixture over that. I also drizzled a mix of melted butter and brown sugar over that. I baked it in a heavy pan in the BBQ, no cover or tin foil over the dish. It baked perfectly. I will indeed make this again. Not a single crumb left on any of the 8 plates at dinner. Thanks for the recipe. I served it with red parley potatoes and Rainbow Pasta Salad from this site.

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COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

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Reviewed: Aug. 29, 2009

Delicious recipe! A few changes I made: First, I didn't have any lemon juice so instead I melted two tablespoons of butter. Then instead of dredging the fillets in the mixture I mixed 1-2 tablespoons (depending on the size of the fillet) of coconut flakes and 1/2-1 (again depending on the size) tablespoon of seasoned breadcrumbs and put them into a small bowl. I then seasoned with sea salt and pepper to taste, mixed it by hand and after I brushed one fillet with the melted butter I put the coconut/breadcrumb mixture on top of it. I repeated the process until all the fillets had topping and then put them in the oven on the suggested setting (I chose to have them in the whole fifteen minutes) and they turned out beautifully! One thing I will do differently next time is to put aluminum foil on the bottom of the pan. I forgot all about it and the juices from the fish and butter burnt to the bottom of the pan and made it hard to clean. so just use aluminum foil and it'll work:) I will definitely make this recipe again!

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Holly

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Reviewed: Aug. 25, 2009

My husband really liked this recipe. I changed a few things, I dipped the salmon filets in pineapple juice then into bread crumbs, after all the filets had been covered in the bread crumbs and placed in a baking dish I poured remaining juice over the filets and sprinkled coconut on top. I baked for about 30 minutes I then removed the foil and cooked under the broiler a few minutes to crisp up. I really really enjoyed the crust part and wished for a sweeter fish, maybe I will let set in the juice longer. As my husband said "IT'S A KEEPER" and he asked when I was going to make it again!

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RMCANULTY

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Aug. 10, 2009

Really easy, quick, light and wonderful. The only thing it could use is a sauce, and maybe a soy-based sauce would be good. I made it with a little thicker salmon, and it took about 17min, but was fantastic. Breading is delicious! This recipe will definitely go into the rotation.

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Justin

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Reviewed: Aug. 9, 2009

This was one of the best salmon recipes I've ever had. It was a big hit with my kids!

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ammickels

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Reviewed: Aug. 9, 2009

I took the other user's advise and covered the salmon in foil, uncovering for the last 5-7 minutes to brown the coconut. Additionally, I drizzled some brown sugar & butter over the top at the same time that I took the foil off. With these modifications, husband said it was great!

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Amanda H.

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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Reviewed: Jul. 20, 2009

Kids hated it, husband and I enjoyed it.

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SHENDOAH

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Reviewed: Jul. 20, 2009

AMAZING!!!!! absolutely delicious perfect salmon, my boyfriend couldn't get enough, a keeper. Will be making this one again!!! after I coated a sprinkled some more lime juice over.

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gottagobackintime

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Jun. 29, 2009

Like I always share ..I'm a novice cook and this was soo easy and tasty. I added the drizzle shared by other reviewers. THe only down side was my Mom (whom I was cooking for) never told me she didn't like sweet fish recipes... (sigh) all other reviews were thumbs up!

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jnette66

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Reviewed: Jun. 11, 2009

Delicious! I used fresh salmon from the grocer, kosher salt, and fresh ground pepper. I follow the recipe exactly and loved it. It was so easy to prepare.

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dizziepixie

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Reviewed: Jun. 8, 2009

Deeeelicious! I used frozen salmon and it was wonderful! We both loved it! The salmon was so rich and full of flavor and the coconut crust was the perfect compliment, not too strong, just a little crunchy and sweet!

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Amy Clark

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: May 29, 2009

Very good! I'm not a coconut lover, and DH is not a fish lover, so I tried this recipe as a compromise for both of us. We'll definitely make this again.

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Cooker J

Cooking Level: Intermediate

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Reviewed: May 16, 2009

The coconut crust came out great and the salmon came out great, but I don't think that coconut and salmon go very well together. On the other hand, my husband LOVED it.

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Caiti

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Reviewed: May 12, 2009

Good, but needed a few alterations. Marinated in lime juice, salt, pepper, and a citrus basil seasoning for about an hour. Baked covered for about 8 minutes. Then drizzled butter/brown sugar mixture over fish and broiled for 5 minutes. Turned out pretty good!

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HARTMR

Cooking Level: Intermediate

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Reviewed: May 11, 2009

The salmon tasted good, but I wasn't thrilled with the texture. It was too much bread crumb and not enough coconut and it didn't stick very well to the fish. I'll lay off the bread crumbs next time.

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elittle

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Reviewed: Apr. 19, 2009

This was an easy recipe and tasted good but needed something extra...maybe some more seasoning...not quite sure.

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LARRYA

Cooking Level: Intermediate

Living In: Olive Branch, Mississippi, USA

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Reviewed: Apr. 14, 2009

I substituted tilapia and it was delicious.

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evvie

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Baked Salmon with Coconut Crust

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