Panko & Coconut Crusted Salmon Fillet
Panko & Coconut Crusted Salmon Fillet

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, panko & coconut crusted salmon fillet. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Panko & Coconut Crusted Salmon Fillet is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Panko & Coconut Crusted Salmon Fillet is something that I have loved my entire life.

Chef Kendra shows you how easy it is to make Panko at home. Subscribe to Chef Kendra's Easy Cooking Channel so you never miss anything new. Panko is a type of breadcrumb made from a special kind of white bread.

To get started with this recipe, we have to first prepare a few components. You can cook panko & coconut crusted salmon fillet using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Panko & Coconut Crusted Salmon Fillet:
  1. Make ready 2 salmon fillets, skin on (optional),
  2. Prepare 20 g panko breadcrumbs,
  3. Prepare 10 g golden breadcrumbs,
  4. Make ready 6 g dessicated coconut,
  5. Get 1 pinch sea salt,
  6. Get Spray cooking oil in a neutral flavour

A wide variety of panko options are available to you, such as taste, flour. This Panko-Crusted Tilapia is super tasty. It's a delicious, fast, and easy way to prepare fresh tilapia. Find Panko ideas, recipes & cooking techniques for all levels from Bon AppΓ©tit, where food and culture meet.

Steps to make Panko & Coconut Crusted Salmon Fillet:
  1. In a small bowl add the golden breadcrumbs, panko breadcrumbs, dessicated coconut and pinch of salt to season. Combine together.
  2. Heat up a frying pan over a medium high heat. Spray in some oil and fry the salmon fillets skin side down until crispy. Remove from the pan. Turn the heat down lower.
  3. Spray the salmon with some oil and pat the breadcrumbs all over the fillets so it sticks.
  4. Return the fillets to the pan skin side up, and gently fry on a low heat for a few minutes until all sides are golden and the fish is cooked through, (you'll need to turn them over onto each side carefully, discarding any fallen breadcrumbs so they don't catch and burn). Remove from the pan and serve up. :)

These sandwiches combine the shattering panko crispiness of katsu-style cutlets and the. Panko is a Japanese type of bread crumb that is especially light and crunchy, popular with chefs because it doesn't get soggy. Panko, or Japanese bread crumbs, are coarser than traditional bread crumbs. If you're out, there are a number of easy substitutions from your pantry. Try toasted shredded bread, cracker crumbs, crushed.

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