Directions
Preheat the Oven or Prepare the Pan:
Preheat your oven to 400°F (200°C) if you prefer baking. For a stovetop option, set a large skillet over medium heat. Baking produces a lighter, evenly golden crust, while pan-frying gives a crispier, more caramelized finish—either method works beautifully.
Prepare the Coating:
In a shallow dish, mix the shredded coconut and panko breadcrumbs until evenly combined. The panko adds light crispness while the coconut provides gentle sweetness and aroma. This combination creates a delicate, crunchy coating that complements the salmon’s natural richness.
Season and Coat the Salmon:
Pat the salmon fillets dry with paper towels to help the coating adhere. Season both sides lightly with salt and pepper. Dip each fillet into the beaten eggs, ensuring the entire surface is coated, then press into the coconut-panko mixture. Turn each piece to cover all sides evenly, pressing gently so the coating sticks well. Set the coated fillets aside on a plate while you heat the oil or prepare your baking sheet.
Cook the Salmon:
If baking: Line a baking sheet with parchment paper to prevent sticking. Arrange the salmon fillets in a single layer and bake for 12–15 minutes, or until the crust is golden and the fish flakes easily with a fork. The internal temperature should reach about 145°F (63°C) for perfectly cooked salmon.
If pan-frying: Heat coconut oil or olive oil in a skillet over medium heat. Once the oil shimmers, place the salmon fillets in the pan, presentation side down first. Cook for 4–5 minutes per side, or until each side is crisp, golden, and the fish is cooked through but still moist inside. Avoid moving the fillets too soon to maintain the crust’s integrity.
