Reviewed: Jul. 6, 2006

This is the best fish I ever ate! My roommate actually made it. We also bought a different kind of fish, a white one, because it was on sale. She also used a ton more lemon juice. Not only are we going to have this again, but we're going to try it with shrimp next because we have so much coconut leftover. And then of course, salmon, because it's on sale at the store this week.

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Reviewer:

Mel B.

Cooking Level: Intermediate

Home Town: Niles, Michigan, USA

Living In: Fresno, California, USA

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Reviewed: 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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APA1128

Cooking Level: Expert

Home Town: Katonah, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 15, 2006

For people who don't normally eat salmon we enjoyed this meal. I marinated the salmon in lime for a bit longer. Also, next time I would make sure the filet is thinner, because I found that the fish was a little overpowering if the salmon was too thick.

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Cheryl Springsteen

Cooking Level: Intermediate

Living In: Bay Shore, New York, USA

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Reviewed: Mar. 22, 2006

This was quick, easy and good! Just the way I like it.

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TMAYDER

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Edson, Alberta, Canada

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Reviewed: 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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lisaonthepiano

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Reviewed: Feb. 17, 2006

was really easy and very good, I followed some of the suggestions, such as marinating longer, covering with tinfoil until last 5 minutes and adding a little extra coconut on top.

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jeamrie

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Reviewed: Jan. 18, 2006

This is one of the best ways I ever prepared salmon. I added a little extra coconut since I love coconut so much. My husband loved it too.

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JOJO

Cooking Level: Intermediate

Home Town: Port Vue, Pennsylvania, USA

Living In: West Mifflin, Pennsylvania, USA

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Reviewed: 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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Lance J.

Cooking Level: Intermediate

Home Town: Bountiful, Utah, USA

Living In: San Francisco, California, USA

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Reviewed: 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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Sahar Pugh

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Reviewed: 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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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Jul. 25, 2005

Yummy! If U like salmon this is 4U.

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TLORENTZ

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Reviewed: 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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BROWNSAZ

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Reviewed: 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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KAGRECO

Cooking Level: Expert

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Reviewed: Jun. 15, 2005

This was super easy and delicious. Think that I might use a bit more lime juice before dredging with panko/coconut. Served withwedges of lime, asparagus and Basmati rice with sauted mushrooms. Yum!

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