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.

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

Reviewer:

Sahar Pugh

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!!!

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

Reviewer:

KAGRECO

Cooking Level: Expert

Reviewed: 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

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

Reviewer:

Pauline

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.

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

Reviewer:

Lance J.

Cooking Level: Intermediate

Home Town: Bountiful, Utah, USA

Living In: San Francisco, California, USA

Reviewed: Dec. 26, 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!

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

Reviewer:

jodi

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.

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

Reviewer:

APA1128

Cooking Level: Expert

Home Town: Katonah, New York, USA

Living In: Jacksonville, Florida, USA

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.

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

Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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

Reviewer:

Aubrey_interrupted

Reviewed: Jan. 30, 2007

Very simple; very tasty and elegant. My family requests this one often.

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

Reviewer:

ALEXIS4000

Cooking Level: Intermediate

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.

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