Anti Inflammatory Coconut Crusted Salmon
Total time33 min
Prep time15 min
Cook time18 min
4.9(8)
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Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on
- ½ cup unsweetened shredded coconut
- ⅓ cup panko breadcrumbs
Chef's tipRegular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp. - 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp salt
- 2 tbsp olive oil, divided
- 1 tbsp dijon mustard
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and brush or drizzle 1 tbsp of the olive oil over the surface.
- 2
In a shallow bowl, combine the shredded coconut, panko breadcrumbs, grated ginger, ground turmeric, and salt. Drizzle in the remaining 1 tbsp olive oil and toss until the mixture is evenly moistened and clumps slightly.
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