Reviewer:

Reviewed: Jun. 22, 2012

This is an easy, delicious way to prepare salmon! I made it on the first night of summer because it seemed like a great meal to celebrate summer! Keep checking the salmon, when it's in the oven. I left it in a minute too long and some of the coconut blackened. (It was still yummy, but it didn't look as nice!) I served it with another recipe from allrecipes, pineapple-lime rice. It was a great side dish for this recipe. I will make this dish again and again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Megan103

Reviewed: Apr. 18, 2012

This was so easy and inexpensive to make and tasted great! I will be cooking it often!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

alybundy

Reviewed: Mar. 30, 2012

This turned out o be a very yummy dish, like most reviews I did cover the fish for most of the cook time and uncovered it for the last 5 minutes or so. We served it with melted pineapple preserves (just nuked them) and wow was it great.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

elvenmagick

Reviewed: Feb. 2, 2012

Totally fantastic when made using other reviewer's suggestions of a butter/brown sugar glaze. In Mark's words,"Kim, I think this is my new favourite way to have salmon!" A hit.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kimberly

Reviewed: Dec. 19, 2011

bland even after marinating the salmon in lemon and adding more salt and pepper to taste

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

chrissy

Reviewed: Dec. 3, 2011

Came together quickly and easily. Followed the recipe exactly and it turned out perfect: Nice and tender, not dry, and loved the hint of sweetness and crunch from the crust. Follow the directions, and you'll also give it five stars!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Emily in Japan

Reviewed: Oct. 25, 2011

This is such a great and simple recipe. Loved it

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

McKennacat

Cooking Level: Expert

Home Town: Paw Paw, West Virginia, USA

Living In: Baltimore, Maryland, USA

Reviewed: Feb. 13, 2011

Added curry to the panko and coconut. Served with jasmine saffron rice and a side of ginger sauce. Everyone went back for seconds.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Paisley

Reviewed: 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!

Was this review helpful? [ YES ]
10 users found this review helpful