Step 1

Preheat oven to 425 degrees. Prepare a baking dish by spraying it with non stick spray.

Step 2

In a small dish, stir together the curry, garlic powder, salt and pepper. Set aside.

Step 3

In a bowl, whisk the egg with the water/or milk. Set aside.

Step 4

In a non-stick skillet over medium heat, add in the olive oil and panko. Stirring frequently, toast the panko until it starts to turn golden brown. Remove it and pour it onto a large plate with the coconut and curry powder mixture, and mix it together.

Step 5

Pat the salmon dry with paper towels, and dip into the egg mixture, then immediately into the curry coconut panko blend. Gently press the panko into the salmon, sprinkling on a few extra crumbs to make sure it is thickly coated. Place the salmon in the baking dish, and repeat with the rest of the salmon.

Step 6

Bake for 12-15 minutes (depending on the thickness of the salmon filets). While the salmon is baking prepare the tartar sauce.

Step 7

In a bowl, mix together all the ingredients for the tartar sauce and refrigerate until ready to use.

Step 8

Serve immediately with salmon and tartar sauce.