Crispy Coconut Salmon

By Ashley Lonsdale

Updated January 21, 2026

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Ready In
30 min
Rating
5(326)
Comments
Read comments

This simple roast salmon recipe nods to coconut shrimp, omnipresent in the coastal towns of Florida and other tropical climates. A blanket of freshly toasted, honey-sweetened shredded coconut and panko creates a crunchy, golden-brown crust fused together by a single egg white. If the crust does not darken to a golden-brown hue by the time the salmon just cooks through, a minute or two under the broiler will ensure it crosses the finish line. A refreshing mix of chives, fresh chile and lime juice accompanies the juicy fillets instead of the traditional sweet chile sauce. Serve this dish with a buttery rice pilaf and cabbage salad to round out the meal.

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Ingredients

Yield:4 servings

For the salmon

  • ½ cup finely shredded unsweetened coconut

  • ½ cup panko bread crumbs

  • 3 tablespoons extra-virgin olive oil, divided

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons honey

  • 1 egg white 

  • ½ teaspoon finely grated lime zest

  • 4 (6-ounce) salmon fillets, skin on or skinless, depending on your preference

For the chive-chile sauce

  • ¼ cup minced chives or scallions

  • 1 bird’s-eye chile, thinly sliced

  • 3 tablespoons fresh lime juice

  • 1 tablespoon minced garlic

  • 1 tablespoon honey

  • 1 tablespoon extra-virgin olive oil 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

24 grams carbs; 94 milligrams cholesterol; 634 calories; 17 grams monosaturated fat; 8 grams polyunsaturated fat; 13 grams saturated fat; 44 grams fat; 3 grams fiber; 588 milligrams sodium; 37 grams protein; 15 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 375 degrees. Line a baking sheet with aluminum foil. (For skillet instructions, see Tip.)

  2. Step 2

    Prepare the salmon topping: In a medium bowl, mix together the shredded coconut, panko and 2 tablespoons olive oil. Season the mixture with ½ teaspoon salt and a few cranks of black pepper. Spread the coconut bread crumbs in a thin, even layer on the baking sheet. Bake for 3 to 5 minutes, watching closely, until golden and fragrant. (It’s fine if there are lighter patches — the bread crumbs will have a second chance to darken once they join forces with the salmon.) 

  3. Step 3

    While the bread crumbs cool slightly, whisk together the honey, egg white and lime zest in a small bowl. Add the bread crumbs and mix until fully combined.

  4. Step 4

    Increase the oven temperature to 425 degrees. Pat the salmon dry, rub with remaining 1 tablespoon olive oil, season with salt and pepper on all sides and place them skin-side down on the foil-lined baking sheet. Press the coconut-panko mixture into a thick layer on top of each fillet. 

  5. Step 5

    Roast for 7 to 10 minutes, depending on the thickness of the fillets, until the salmon is just cooked through and the coconut crust is deep golden brown. If the coconut crust is not golden brown at the end of the cook time, set the oven to broil for about 1 minute to deepen the color and encourage a crispy finish.

  6. Step 6

    While the salmon roasts, make the sauce: In a small bowl, whisk together the chives, chile, lime juice, garlic, honey and olive oil. Season with salt and pepper to taste. 

  7. Step 7

    Allow the salmon to rest for a few minutes. Serve hot, drizzled with the chive-chile sauce.

Tip

  • This recipe can also be made in a cast-iron skillet. On the stove over medium heat, toast the shredded coconut, panko and 2 tablespoons of olive oil in a skillet, then proceed with preparing the coconut bread crumb topping. Wipe out the skillet and briefly heat the remaining tablespoon of olive oil in the pan, swirling to coat, before laying the fillets skin side down in the skillet and roasting as directed.

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Ratings

5 out of 5
326 user ratings
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Comments

Julie

Used bread crumbs (didn’t have panko) and jalapeno (didn’t have the chile) for the sauce. Still amazing!! The flavors on the crust of the salmon were well balanced and definitely enhanced with the sauce. Make double sauce!!!! I will make this over and over!! Cook the salmon to 127 degrees and it was perfect!

Julie

So I made this again, but had Panko bread crumbs over regular bread crumbs. MUCH better with Panko. More delicious crunch. Also, make sure to pull the Panko mixture out early enough so it doesn't burn when cooking with the salmon. I'm still liking the jalapeno instead of the chili it calls for. Amazing how the lime juice neutralizes any semblance of spice from the jalapeno.

Nico G.

We made this along with some airfryer coconut shrimp for our picky children (6 and 8 years old). They loved it! It paired well with store-bought Thai sweet chili sauce if you in a bit of time crunch or don't have all the ingredients for the sauce called for in the recipe.

Henry

I used chili crisp in place of the chili and thought it turned out great.

P R

I made this with coho salmon. Baked to internal temperature of 145 degrees, so of course the salmon was good but dry. Coating came off of the salmon. Second time I made it, I skipped the whole part about breading and baking and just put the raw coho salmon filets in an elongated crockpot (yes, crockpot) with just the homemade chili sauce (from the second half of the recipe) plus 2 Tablespoons of apricot jam, low, 8 hours. Excellent. Saving for the homemade chili sauce recipe.

SH

I blitzed all the sauce ingredients in a small blender for a lovely green sauce. was really nice over the fish which was really good as well. Protein maxer teens approved. Will make again

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