Baked Salmon with Coconut Crust

Baked Salmon with Coconut Crust

109

"Many cooks are intimidated by cooking fresh fish and, as a result, miss out on the heart-healthy, brain-boosting, omega-3 fatty acids in salmon. Never fear, though; This fast fish recipe is foolproof."

Ingredients

{{adjustedServings}} servings 264 cals
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Nutrition

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  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 425 degrees.
  2. Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
  3. In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
  4. Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

109
  1. 146 Ratings

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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 ...

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 r...

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 las...