Baked Salmon with Coconut Crust


  • 4 salmon fillets
  • 1 tablespoon of King’s Coconut White Balsamic Vinegar
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup flaked sweetened coconut
  • Salt and pepper to taste


  1. Preheat oven to 425 degrees.
  2. Remove skin from salmon.
  3. Place fillets on a non-stick baking pan and brush with the balsamic vinegar.
  4. In a shallow dish combine breadcrumbs, coconut flakes, salt and pepper.
  5. Dredge each fillet in mixture and return to baking pan.
  6. Spread leftover crumbs on top of each fillet and coat with cooking spray.
  7. Bake 12-15 minutes and then place under broiler to brown crust. Serves 4.