Baked Salmon with Coconut Crust


Baked salmon, with a flaky coconut and panko crust, using the Coconut White Balsamic and Lime Sea Salt.

Dish Type:

Dairy Free, Main Dishes, Meat and Seafood, Nut Free


All Year

Prep Time:

30 minutes




  • 4 Salmon fillets, skin removed (about 4 oz each)
  • 1 Tbsp SOOC Coconut White Balsamic
  • ½ cup Japanese Panko bread crumbs
  • ¼ cup flaked sweetened Coconut
  • ½ tsp SOOC Lime Sea Salt
  • ½ tsp fresh ground Pepper
  • 2 Tbsp a Mild SOOC Extra Virgin Olive Oil

Products used: Coconut Balsamic Vinegar , , Lime Sea Salt ,


  • Preheat oven to 425℉. Place salmon fillets on a non-stick baking pan. Brush Coconut Balsamic onto the salmon.
  • In a shallow dish, combine panko, coconut, Lime Sea Salt, and pepper.
  • Dredge each fillet in the mixture and return to the baking pan. Spread leftover crumbs on top of each fillet. Drizzle with Extra Virgin Olive Oil.
  • Bake for 12 to 15 minutes. If desired, put under a broiler until crust is golden brown.