Baked salmon with a flaky coconut and panko crust using the Coconut White Balsamic and Fresco Lime Sea Salt.


  •  4 salmon fillets, skin removed (about 4 oz each)
  • 1 T Coconut White Balsamic
  • 1/2 c Japanese panko bread crumbs
  • 1/4 c flaked sweetened coconut
  • Fresco Lime Sea Salt
  • fresh ground pepper
  • a mild extra virgin olive oil


  1. Preheat oven to 425 degrees. Place salmon fillets on a non-stick baking pan. Brush balsamic onto the salmon.
  2. In a shallow dish, combine panko, coconut, salt and pepper.
  3. Dredge each fillet in the mixture and return to the baking pan. Spread leftover crumbs on top of each fillet. Drizzle with olive oil.
  4. Bake for 12 to 15 minutes. If desired, put under a broiler until crust is golden brown.


By: Dena