All Year
30 mintues
Serves 4
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Baked Salmon with Coconut Crust

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


  • 4 salmon fillets, skin removed (about 4 oz each)
  • 1 T Coconut White Balsamic
  • 1/2 c Japanese panko bread crumbs
  • 1/4 c flaked sweetened coconut
  • Lime Sea Salt
  • fresh ground pepper
  • a mild SOOC extra virgin olive oil


  • 1. Preheat oven to 425 degrees. Place salmon fillets on a non-stick baking pan. Brush balsamic onto the salmon.
  • 2. In a shallow dish, combine panko, coconut, salt and pepper.
  • 3. Dredge each fillet in the mixture and return to the baking pan. Spread leftover crumbs on top of each fillet. Drizzle with olive oil.
  • 4. Bake for 12 to 15 minutes. If desired, put under a broiler until crust is golden brown.

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Recipe Products

  • Coconut White Balsamic Vinegar

    Coconut White Balsamic Vinegar

    Pick A Size - 200 mL or 375 mL or 750 mL:

  • Lime Sea Salt

    Lime Sea Salt