Crispy coconut and panko-crusted salmon fillets with a zesty lime-sesame broccoli slaw that comes together in minutes. This tropical-inspired dish delivers restaurant-quality results with simple pantry ingredients.
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Pat salmon filets dry and season with salt and pepper. In a small bowl, stir together 2 tbsp unsweetened coconut, 2 tbsp panko, 2 tbsp mayo, and ½ tsp sugar.
Place salmon in a greased roasting rack set inside a Suvie pan. Spread coconut mixture over salmon filets and place pan in the bottom zone of Suvie. Input settings and cook now or schedule. Bottom Zone: Roast at 400°F for 15 minutes. Top Zone: None.
While the salmon roasts, zest lime into a medium bowl. Whisk remaining 1 tbsp mayo, 1 tsp sesame oil, ¼ tsp salt, and juice from half a lime into the zest. Add broccoli slaw and stir to coat. Set aside.
After the cook, divide salmon and slaw between plates and serve.
Store leftovers in an airtight container for up to 2 days. Reheat salmon gently in a 300°F oven for 5-7 minutes; keep slaw separate and serve cold.
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should be opaque throughout.
Yes, you can prepare the slaw up to 2 hours ahead, but dress it with sesame oil and lime juice just before serving to keep it crisp.
Use a neutral high-heat oil like vegetable or canola oil. Avoid olive oil as it has a lower smoke point.
Yes, bake the crusted salmon at 400°F (200°C) for 12-15 minutes until cooked through, though pan-searing creates better crust browning.
No, standard panko contains gluten. Use certified gluten-free panko as a substitute to make the dish gluten-free.
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