Coconut Salmon Recipe
Coconut crusted salmon with spicy sriracha aioli. Served with choice of side.
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Ingredients
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For the Coconut Crusted Salmon
For the Spicy Sriracha Aioli
For the Side (Optional)
Method
For the Coconut Crusted Salmon
- 1
Prepare the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Coatings
Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, beat the eggs. In the third dish, mix the shredded coconut, panko breadcrumbs, salt, and black pepper.
- 3
Bread the Salmon
Season the salmon fillets with salt and pepper. Dip each fillet into the flour, shaking off any excess, then into the beaten eggs, and finally coat with the coconut-panko mixture. Press gently to ensure the coating adheres.
- 4
Cook the Salmon
In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the coated salmon fillets and cook for 3-4 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for an additional 10-12 minutes, or until the salmon is cooked through.
For the Spicy Sriracha Aioli
- 5
Make the Aioli
In a small bowl, combine the mayonnaise, sriracha sauce, lemon juice, minced garlic, salt, and black pepper. Mix until smooth and creamy. Adjust seasoning to taste.
For the Side (Optional)
- 6
Prepare the Side
While the salmon is baking, steam the broccoli and prepare the rice according to package instructions. Serve alongside the salmon.