Low Sodium Coconut Crusted Salmon
Elevate your weeknight dinner with this vibrant and heart-healthy Low Sodium Coconut Crusted Salmon recipe—a flavorful twist on classic baked salmon. Each fillet is coated in a crispy blend of unsweetened shredded coconut, panko breadcrumbs, and a hint of garlic powder and black pepper, creating a crunchy crust that pairs beautifully with the tender, flaky salmon. Drizzled with olive oil and baked to golden perfection, this dish is a low-sodium option that's bursting with tropical flair. Fresh lime juice and cilantro add a refreshing zest that complements the richness of the fish. Ready in just 35 minutes, this wholesome recipe is ideal for serving with steamed veggies or a light salad for a well-rounded meal. Perfect for health-conscious foodies seeking bold flavor without the extra salt!
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 1 cup unsweetened shredded coconut
- 0.5 cup panko breadcrumbs
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 large egg
- 0.25 cup all-purpose flour
- 2 tablespoons cilantro
- 4 pieces lime wedges
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
In a shallow bowl, combine the shredded coconut, panko breadcrumbs, black pepper, and garlic powder. Mix well.
In another bowl, beat the egg thoroughly and set it aside.
Prepare the salmon by patting each fillet dry with paper towels. Season lightly with black pepper.
Set up a dredging station: place the flour on a plate, the beaten egg in a bowl, and the coconut mixture on another plate.
Dredge each salmon fillet lightly in the flour, then dip it into the egg, and finally press it firmly into the coconut mixture to ensure an even coating.
Place the coconut-crusted salmon fillets onto the prepared baking sheet.
Drizzle the olive oil evenly over the salmon fillets to help them crisp up as they bake.
Bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and the coconut crust is golden brown.
Remove from the oven and let the salmon rest for a few minutes.
Sprinkle with fresh cilantro and drizzle with lime juice before serving. Serve each fillet with a lime wedge on the side for added zest.
Nutrition Facts
Calories |
2059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 9.0 g | ||
| Protein | 124.1 g | 248% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 87 mg | 7% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 705 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
