Recipe By Ben S.
Rating
Published Apr 2nd
Prep - Cook - Additional - Ready In -
Servings 4 servings Calories 264.2

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.

Recipe Ingredients

  • 4 (4 ounce) salmon fillets, skin removed
  • 1 tablespoon lime or lemon juice
  • ½ cup panko (Japanese bread crumbs, available in the Asian food aisle), or substitute dry bread crumbs
  • ¼ cup flaked sweetened coconut
  • Salt and freshly ground pepper, to taste
  • Cooking spray

Cooking Directions

  1. 1 Preheat oven to 425 degrees.
  2. 2 Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
  3. 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. 4 Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

Nutrition Facts

  • Calories 264.2
  • Carbohydrate 12.1 g
  • Cholesterol 67 mg
  • Fat 14.1 g
  • Fiber 0.5 g
  • Protein 24.2 g
  • Saturated Fat 3.8 g
  • Sodium 150 mg
  • Sugar 1.8 g

Chef's Notes

Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Reviews

  1. 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 - Read more ...
  2. 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!
  3. 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 - Read more ...
  4. 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.
  5. 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 - Read more ...
  6. 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.
  7. 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 - Read more ...
  8. 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.
  9. 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 - Read more ...

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