Coconut Panko Crusted Salmon

Bring a taste of the islands into your kitchen with this delectable salmon! Recipe courtesy Brigid Treloar for If & When Meyer Lemon Paste.


  • 2 (4-6 oz) salmon fillets (you may also use white fish such as halibut)
  • 2-2/3 Tbsp panko breadcrumbs
  • 2-2/3 Tbsp shredded coconut
  • 1-1/2 tsp If & When Bay Leaf Black Pepper Preserved Meyer Lemon Paste
  • 1 tsp flat leaf parsley, chopped
  • 1/2 tsp lemon or lime zest


  1. Pre heat oven to 375F.
  2. Pat fish fillets dry with paper towel.
  3. In a small bowl, mix together the panko breadcrumbs, coconut, lemon paste, parsley and zest.
  4. Spread topping over the top of each fillet and place on a baking tray lined with baking paper. Bake for 10-12 minutes or until cooked.
  5. Serve with side dish of choice!
Coconut Panko Salmon

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