Coconut Crusted Salmon Fusion (Printer View)
Salmon fillets with coconut crust offer tropical crunch and savory richness in every bite.
# What you'll need:
→ Salmon
01 - 4 salmon fillets (approximately 6 ounces each), skinless
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
→ Coating
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 cup unsweetened shredded coconut
08 - 1/2 cup panko breadcrumbs
→ For Cooking
09 - 3 tablespoons coconut oil
→ Garnish
10 - Lime wedges
11 - Chopped fresh cilantro
# Method:
01 - Pat salmon fillets dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Set out three shallow bowls: place flour in one, whisk eggs with water in another, and combine shredded coconut with panko in the third bowl.
03 - Dredge each fillet first in flour, shake off excess, then dip into the egg mixture, and finally press into the coconut-panko mixture ensuring full coverage.
04 - Heat coconut oil in a large nonstick skillet over medium heat. Once hot, add salmon fillets, crust side down.
05 - Sear for 3 to 4 minutes until golden brown, then carefully turn and cook an additional 3 to 5 minutes, until the salmon flakes easily and the crust is crisp.
06 - Transfer fillets to a plate. Serve immediately, garnished with lime wedges and freshly chopped cilantro as desired.
# Expert Advice:
01 -
- Quick enough for busy weeknights
- Pescatarian and dairy-free friendly
02 -
- Coconut, while not a tree nut, may affect those with nut allergies, so check with your doctor if unsure
- To make gluten-free, use gluten-free flour and panko
03 -
- Press the coconut coating firmly for crunchier crust
- Try adding a pinch of chili flakes to the coating for extra flavor