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

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, panko & coconut crusted salmon fillet. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Panko & Coconut Crusted Salmon Fillet is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Panko & Coconut Crusted Salmon Fillet is something which I’ve loved my whole life. They are nice and they look wonderful.

Chef Kendra shows you how easy it is to make Panko at home. Panko is the Japanese word for "bread crumbs." Many Asian specialty stores carry panko, and it is also available in some conventional grocery stores, especially those in urban areas. Panko is a type of breadcrumb made from a special kind of white bread. It originated in Japanese cuisine but has become popular in Western cooking.

To get started with this recipe, we have to first prepare a few components. You can have panko & coconut crusted salmon fillet using 6 ingredients and 4 steps. Here is how you cook 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. Get 10 g golden breadcrumbs,
  4. Take 6 g dessicated coconut,
  5. Make ready 1 pinch sea salt,
  6. Get Spray cooking oil in a neutral flavour

Not all Panko is created equal. Learn what makes Panko authentic and why using Authentic Japanese Panko will make a noticeable difference on your menu. Japanese curry bun made with premium Japanese panko. Find Panko ideas, recipes & cooking techniques for all levels from Bon Appétit, 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. :)

Japanese curry bun made with premium Japanese panko. Find Panko ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. A wide variety of panko options are available to you, such as taste, flour. The panko gives a light crust, but it still gets nice and crispy. Dip fish into egg, then into panko, pressing panko into fish.

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