{"format":"mise-recipe/0.1","url":"https://mise.how/crispy-coconut-salmon","recipe":{"slug":"crispy-coconut-salmon","title":"Crispy Coconut Salmon","author":"Andrew Rexroad","summary":"Roasted salmon under a crunchy crust of toasted coconut and panko, held together with honey and egg white. A sharp chive, chile and lime sauce on top cuts the sweetness.","servings":4,"yieldLabel":"servings","prepMin":5,"cookMin":25,"parentSlug":null,"cover":"https://img.mise.how/media/1573edaf-abfc-460b-9e4a-2b52cc05c8bb-hero.webp","palette":null,"tags":["dinner","dairy-free","quick"],"visibility":"public","createdAt":"2026-10-11 23:00:59","ownerId":"YApTd9Wqc6SgLIpElYzhwm9Z0XmxLmcv","source":"web","quality":{"photo":1,"missing":[],"quality":0.984,"coverTier":"verified","computedAt":"2026-10-12T04:16:28.284Z","reputation":0.937,"publishable":true,"completeness":1},"cookTime":null,"hiddenAt":null,"hiddenReason":null,"sourceUrl":null,"sourceName":"Ashley Lonsdale","chefNote":null,"revision":1,"ingredients":[{"key":"coconut","qty":0.5,"unit":"cup","item":"unsweetened coconut","note":"finely shredded","ingredientId":null},{"key":"panko","qty":0.5,"unit":"cup","item":"panko bread crumbs","density":0.45,"ingredientId":"breadcrumbs"},{"key":"oil","qty":3,"unit":"tbsp","item":"extra-virgin olive oil","note":"divided","ingredientId":"olive-oil"},{"key":"salt","qty":0.5,"unit":"tsp","item":"kosher salt","note":"plus more for seasoning","density":0.6,"ingredientId":"salt"},{"key":"pepper","qty":0,"unit":"","item":"freshly ground black pepper","note":"to taste","density":0.45,"ingredientId":"black-pepper"},{"key":"honey","qty":2,"unit":"tbsp","item":"honey","ingredientId":"honey"},{"key":"egg","qty":1,"unit":"","item":"egg white","ingredientId":"eggs"},{"key":"zest","qty":0.5,"unit":"tsp","item":"lime zest","note":"finely grated","ingredientId":"lime"},{"key":"salmon","qty":4,"unit":"","item":"salmon fillets","note":"6 ounces each, skin on or skinless","ingredientId":"salmon"},{"key":"chives","qty":0.25,"unit":"cup","item":"chives or scallions","note":"minced","ingredientId":"scallions"},{"key":"chile","qty":1,"unit":"","item":"bird's-eye chile","note":"thinly sliced","ingredientId":null},{"key":"juice","qty":3,"unit":"tbsp","item":"fresh lime juice","ingredientId":"lime"},{"key":"garlic","qty":1,"unit":"tbsp","item":"garlic","note":"minced","density":0.56,"ingredientId":"garlic"},{"key":"sauce-honey","qty":1,"unit":"tbsp","item":"honey","ingredientId":"honey"},{"key":"sauce-oil","qty":1,"unit":"tbsp","item":"extra-virgin olive oil","ingredientId":"olive-oil"}],"steps":[{"body":"Heat the oven to {t:375}. Line a baking sheet with aluminum foil.","media":null},{"body":"In a medium bowl, stir together {coconut}, {panko} and {oil:2/3}. Season with {salt} and a few grinds of {pepper}.","media":null},{"body":"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.","timerSec":180,"media":null},{"body":"Let the crumbs cool a bit. In a small bowl, whisk {honey}, {egg} and {zest}, then stir in the crumbs until everything is coated.","media":null},{"body":"Turn the oven up to {t:425}.","media":null},{"body":"Pat {salmon} dry and rub with {oil:1/3}. 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.","media":null},{"body":"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.","timerSec":420,"media":null},{"body":"While the salmon roasts, whisk {chives}, {chile}, {juice}, {garlic}, {sauce-honey} and {sauce-oil} in a small bowl. Season with salt and pepper to taste.","media":null},{"body":"Let the salmon rest a few minutes, then serve hot with the sauce spooned over.","media":null}],"image":{"thumb":"https://img.mise.how/media/1573edaf-abfc-460b-9e4a-2b52cc05c8bb-thumb.webp","card":"https://img.mise.how/media/1573edaf-abfc-460b-9e4a-2b52cc05c8bb-card.webp","hero":"https://img.mise.how/media/1573edaf-abfc-460b-9e4a-2b52cc05c8bb-hero.webp","large":"https://img.mise.how/media/1573edaf-abfc-460b-9e4a-2b52cc05c8bb-large.webp"}},"author":{"name":"Andrew Rexroad","handle":null,"url":null},"time":{"low":30,"high":38,"basis":"author","n":0},"resolved":{"servings":4,"units":"us","ingredients":["½ cup unsweetened coconut, finely shredded","½ cup panko bread crumbs","3 tbsp extra-virgin olive oil, divided","½ tsp kosher salt, plus more for seasoning","freshly ground black pepper, to taste","2 tbsp honey","1 egg white","½ tsp lime zest, finely grated","4 salmon fillets, 6 ounces each, skin on or skinless","¼ cup chives or scallions, minced","1 bird's-eye chile, thinly sliced","3 tbsp fresh lime juice","1 tbsp garlic, minced","1 tbsp honey","1 tbsp extra-virgin olive oil"],"steps":["Heat the oven to 375°F. Line a baking sheet with aluminum foil.","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.","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.","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.","Turn the oven up to 425°F.","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.","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.","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.","Let the salmon rest a few minutes, then serve hot with the sauce spooned over."]},"schema_org":{"@context":"https://schema.org","@type":"Recipe","@id":"https://mise.how/crispy-coconut-salmon","url":"https://mise.how/crispy-coconut-salmon","name":"Crispy Coconut Salmon","description":"Roasted salmon under a crunchy crust of toasted coconut and panko, held together with honey and egg white. A sharp chive, chile and lime sauce on top cuts the sweetness.","author":{"@type":"Person","name":"Andrew Rexroad"},"datePublished":"2026-10-11","image":["https://img.mise.how/media/1573edaf-abfc-460b-9e4a-2b52cc05c8bb-large.webp"],"prepTime":"PT5M","cookTime":"PT25M","totalTime":"PT30M","recipeYield":"4 servings","keywords":"dinner, dairy-free, quick","recipeIngredient":["½ cup unsweetened coconut, finely shredded","½ cup panko bread crumbs","3 tbsp extra-virgin olive oil, divided","½ tsp kosher salt, plus more for seasoning","freshly ground black pepper, to taste","2 tbsp honey","1 egg white","½ tsp lime zest, finely grated","4 salmon fillets, 6 ounces each, skin on or skinless","¼ cup chives or scallions, minced","1 bird's-eye chile, thinly sliced","3 tbsp fresh lime juice","1 tbsp garlic, minced","1 tbsp honey","1 tbsp extra-virgin olive oil"],"recipeInstructions":[{"@type":"HowToStep","position":1,"text":"Heat the oven to 375°F. Line a baking sheet with aluminum foil.","url":"https://mise.how/crispy-coconut-salmon#step-1"},{"@type":"HowToStep","position":2,"text":"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.","url":"https://mise.how/crispy-coconut-salmon#step-2"},{"@type":"HowToStep","position":3,"text":"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.","url":"https://mise.how/crispy-coconut-salmon#step-3"},{"@type":"HowToStep","position":4,"text":"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.","url":"https://mise.how/crispy-coconut-salmon#step-4"},{"@type":"HowToStep","position":5,"text":"Turn the oven up to 425°F.","url":"https://mise.how/crispy-coconut-salmon#step-5"},{"@type":"HowToStep","position":6,"text":"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.","url":"https://mise.how/crispy-coconut-salmon#step-6"},{"@type":"HowToStep","position":7,"text":"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.","url":"https://mise.how/crispy-coconut-salmon#step-7"},{"@type":"HowToStep","position":8,"text":"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.","url":"https://mise.how/crispy-coconut-salmon#step-8"},{"@type":"HowToStep","position":9,"text":"Let the salmon rest a few minutes, then serve hot with the sauce spooned over.","url":"https://mise.how/crispy-coconut-salmon#step-9"}],"aggregateRating":{"@type":"AggregateRating","ratingValue":5,"ratingCount":1}}}