Baked Salmon with Coconut Crust

Baked Salmon with Coconut Crust

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

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


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


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.