Salmon fillets coated in crunchy coconut and panko, pan-fried to golden perfection for a tropical, savory main.
# Components:
→ Salmon
01 - 4 skinless salmon fillets (about 6 ounces each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
→ Coating
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 cup unsweetened shredded coconut
08 - 1/2 cup panko breadcrumbs
→ For Cooking
09 - 3 tablespoons coconut oil or vegetable oil
→ Garnish
10 - Lime wedges
11 - Chopped fresh cilantro
# Directions:
01 - Pat salmon fillets thoroughly dry with paper towels, then season both sides evenly with salt and black pepper.
02 - Set out three shallow bowls: add flour to the first, whisk eggs with water in the second, and mix shredded coconut with panko breadcrumbs in the third.
03 - Dredge each fillet in flour, shaking off excess, immerse in egg mixture, then firmly press into coconut-panko blend to achieve full coverage.
04 - Heat coconut oil in a large nonstick skillet over medium heat. When oil is hot, place salmon fillets crust side down.
05 - Sear for 3–4 minutes until crust is golden, then gently flip and cook an additional 3–5 minutes until salmon flakes easily and crust is crisp.
06 - Transfer salmon to a platter. Serve hot, decorated with lime wedges and fresh chopped cilantro as desired.
