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Coconut crusted salmon
5 from 3 votes

Coconut Crusted Salmon

Flaky and tender, this coconut crusted salmon is a weeknight (or weekend) family favourite!

Course Dinner
Cuisine American
Keyword Coconut, Crusted, fish, Salmon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Fraiche


  • 4-6 fillets salmon, skinned and de-boned (1.5 lbs)
  • 2 tablespoons olive oil
  • 1 cup panko*
  • 1 cup shredded unsweetened coconut*
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • salt and pepper to taste
  • parsley to garnish (optional)


  1. Preheat the oven to 425 F and line a baking sheet with parchment paper.

  2. In a small frying pan over medium heat add the olive oil, when the oil is hot add in the panko and stir until golden. Transfer to a shallow dish. In the same pan toast the shredded coconut, keeping a careful eye on it to prevent it from burning. Once the shredded coconut has toasted add it to the panko.

  3. In a seperate shallow bowl, combine the mayonnaise and mustard and stir together to combine.

  4. To bread the fish take a piece of salmon and coat it with a thin layer of the mayonnaise mixture and transfer it to the panko/coconut mixture to coat. Place the filet on the prepared baking sheet and repeat with the remaining salmon filets. Bake 10-15 minutes, until golden brown and the salmon is cooked (this time will depend on the thickness of your salmon).

Recipe Notes

*use gluten-free panko and coconut to make this recipe gluten free