Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Crispy Coconut Salmon
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- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 677
- Total Fat
- 39 g
- Saturated Fat
- 11 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 39 g
- Cholesterol
- 94 mg
- Sodium
- 857 mg
This coconut salmon is a quick, weeknight-friendly dinner that’s a winner when it comes to flavor and texture. Toasting the coconut and panko before coating the salmon is the trick to an extra-crispy golden finish on the crust that doesn’t risk overcooking the fish, while a touch of sweet chili sauce and fresh ginger adds subtle sweetness and warmth. Served over rice with cool cucumber slices and a sprinkle of furikake, it's a fresh, satisfying meal that's ready in under 45 minutes.
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 677
- Total Fat
- 39 g
- Saturated Fat
- 11 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 39 g
- Cholesterol
- 94 mg
- Sodium
- 857 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F.
- Toss the coconut, panko, oil, onion powder, 1/4 teaspoon salt and several grinds of black pepper in a medium bowl until well combined. Spread over a rimmed baking sheet and bake until lightly toasted and just golden, 6 to 8 minutes.
- Remove the baking sheet from the oven and increase the oven temperature to 425 degrees F. Transfer the toasted coconut mixture to a medium bowl and let cool completely. Reserve the baking sheet for cooking the salmon and spray it with nonstick spray.
- Whisk together the egg white, chili sauce and ginger in a medium bowl until well combined. Season the salmon all over with 1 1/2 teaspoons salt and several grinds of black pepper. Dip one flat side of a piece of salmon into the egg white mixture, then into the coconut-panko mixture, pressing gently so the coating adheres in an even layer. Transfer to the reserved baking sheet, coated side up. Repeat with the remaining salmon.
- Bake the salmon until the coating is deep golden brown and crisp and the fish is just cooked through, 10 to 13 minutes, depending on the thickness of the salmon. Serve over rice with sliced cucumber, additional sweet chili sauce for dipping and a sprinkle of furikake.
