Crispy Coconut Salmon

Steps

1. 1

   Heat the oven to 375°F. Line a baking sheet with aluminum foil.

2. 2

   In a medium bowl, stir together ½ cup unsweetened coconut, ½ cup panko bread crumbs and 2 tbsp extra-virgin olive oil. Season with ½ tsp kosher salt and a few grinds of freshly ground black pepper.

3. 3

   Spread the mixture in a thin, even layer on the baking sheet. Bake 3 minutes, watching closely, until golden and fragrant. A few lighter patches are fine, since the crumbs will darken more with the salmon.

   Start 3 min timer
4. 4

   Let the crumbs cool a bit. In a small bowl, whisk 2 tbsp honey, 1 egg white and ½ tsp lime zest, then stir in the crumbs until everything is coated.

5. 5

   Turn the oven up to 425°F.

6. 6

   Pat 4 salmon fillets dry and rub with 1 tbsp extra-virgin olive oil. Season with salt and pepper on all sides and set the fillets skin-side down on the foil-lined sheet. Press a thick layer of the coconut mixture onto each one.

7. 7

   Roast 7 minutes or a little longer for thick fillets, until the salmon is just cooked through and the crust is deep golden. If the crust needs more color, broil about 1 minute.

   Start 7 min timer
8. 8

   While the salmon roasts, whisk ¼ cup chives or scallions, 1 bird's-eye chile, 3 tbsp fresh lime juice, 1 tbsp garlic, 1 tbsp honey and 1 tbsp extra-virgin olive oil in a small bowl. Season with salt and pepper to taste.

9. 9

   Let the salmon rest a few minutes, then serve hot with the sauce spooned over.