Ingredients

• 4-6 salmon fillets (1.5 lbs), skinless and de-boned

• 1 cup panko breadcrumbs

• 1 cup shredded unsweetened coconut

• 2 tablespoons melted butter

• Lime zest from 1 lime

• Salt and pepper, to taste

• Olive oil for greasing

• Optional garnish: fresh cilantro, sliced red chili

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

2. Place salmon fillets skin-side down on the tray and season with salt and pepper.

3. In a bowl, mix panko breadcrumbs, shredded coconut, lime zest, and melted butter until evenly combined.

4. Press the coconut mixture evenly onto the top of each salmon fillet to form a crust.

5. Bake for 25-30 minutes until the crust is golden and crispy and the salmon is cooked through (internal temperature 145°F/63°C). Cover loosely with foil halfway if crust browns too quickly.

6. Garnish with fresh cilantro and sliced chili if desired. Serve with coconut rice, salad, or vegetables.