# Crispy Coconut Salmon
By Andrew Rexroad. 4 servings. Prep 5 min, cook 25 min.
https://mise.how/crispy-coconut-salmon

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.

## 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
1. Heat the oven to 375°F. Line a baking sheet with aluminum foil.
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. 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.
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. Turn the oven up to 425°F.
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. 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.
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. Let the salmon rest a few minutes, then serve hot with the sauce spooned over.

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