Flaky and tender, this coconut crusted salmon is a weeknight (or weekend) family favourite!
Preheat the oven to 425 F and line a baking sheet with parchment paper.
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.
In a seperate shallow bowl, combine the mayonnaise and mustard and stir together to combine.
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).
*use gluten-free panko and coconut to make this recipe gluten free