Baked Salmon With Coconut Crust Recipes

CREAMY COCONUT-LIME SALMON

Steps:

• In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula, flip salmon and cook until golden on the other side, about 2 minutes more. Remove to a plate.
• Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
• Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.
• Remove from heat and return salmon to pan. Garnish with basil and Fresno chili, and serve with lime wedges.

ORANGE COCONUT SALMON

Steps:

• Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until coconut is golden brown and fish is easily flaked with a fork.
• In a small saucepan over medium heat, blend orange marmalade and Dijon mustard. Heat until warm, and serve as a dipping sauce for the salmon.

BAKED SALMON WITH COCONUT CRUST

Steps:

• Preheat oven to 425 degrees.
• Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
• 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.
• Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

GREEN CURRY COCONUT CRUSTED BAKED SALMON

Steps:

• Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper. Lay the salmon fillet in the center of the baking sheet.
• In a small bowl whisk one egg until well combined. Measure out 1 tablespoon of beaten egg and save the rest for later use.
• Add the curry paste, lime juice, and salt to the 1 tablespoon of beaten egg. Then brush the mixture over the top of the salmon fillet.
• Sprinkle the shredded coconut in an even layer over the salmon. Bake for 7 minutes, then turn the heat up to broil to toast the coconut crust for 2-3 minutes. If using sweetened coconut, bake for 9-10 minutes, until the coconut is golden and the salmon is just cooked through.

BAKED SALMON WITH COCONUT CRUST

Steps:

• Place salmon fillets on a non-stick baking pan. Brush balsamic vinegar on salmon. In a shallow dish, combine pano, 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. Bake for 12-15 minutes. If desired, put under broiler until crust is golden brown.

BAKED SALMON WITH COCONUT CRUST

Steps:

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