It’s 90-degree heat this week… is anyone else yearning for a beach vacation immediately?

I told Austin the weather and the feeling of summer put me in the mood for a platter of big, fresh coconut shrimp, and he responded with something that was music to my ears: “I wonder how hard they are to make at home?”

No one really knows the origins of fried coconut shrimp, but its roots are likely found in tiki bar culture, which was all the rage in the United States after World War II, when access to tropical produce like coconuts and pineapples became everyday.

After some research, we found that they are perhaps a little tricky to make in the absence of a really good fryer. However, we found something that turned out to be an absolutely show-stopping substitute.

Enter Crispy Coconut Salmon. Austin found the recipe on NYT Cooking and gave it a shot with excellent results.

Simple, easy and oh-so-good, this roasted salmon recipe nods to coconut shrimp, omnipresent in my thoughts of the beach.

A blanket of freshly toasted, honey-sweetened shredded coconut and panko breadcrumbs creates a crunchy, golden-brown crust that is fused together by an egg white. If you don’t have panko, breadcrumbs work fine. We used regular shredded coconut from Kroger – be sure to grab the unsweetened bag.

The recipe developer, Ashley Lonsdale, suggested a minute or two under the broiler if your crust doesn’t darken to a golden-brown hue – though we didn’t have this problem when we followed the recipe.

Austin whipped up a refreshing mix of chives, fresh chile and lime juice to accompany the juicy fillets instead of the traditional sweet chile sauce – though I’m sure that would be just as delicious.

We ended up serving this with a fresh side salad, rice pilaf and some roasted sliced carrots to round it out.

Next time, I think we’ll make a piña colada to go along with it – who says I can’t create the essence of a beachfront restaurant in Columbus?

CRISPY COCONUT SALMON

Yield: 4 servings

Ingredients:
For the salmon
1/2 cup finely shredded unsweetened coconut
1/2 cup panko breadcrumbs
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 tablespoons honey
1 egg white
1/2 teaspoon finely grated lime zest
4 (6-ounce) salmon fillets, skin on or skinless, depending on your preference

For the chive-chile sauce
1/4 cup minced chives or scallions
1 bird’s-eye chile, thinly sliced
3 tablespoons fresh lime juice
1 tablespoon minced garlic
1 tablespoon honey
1 tablespoon extra-virgin olive oil

Directions:
■ Heat the oven to 375 degrees. Line a baking sheet with aluminum foil. (For skillet instructions, see Tip.)
■ Prepare the salmon topping: In a medium bowl, mix together the shredded coconut, panko breadcrumbs and 2 tablespoons olive oil. Season the mixture with 1/2 teaspoon salt and a few cranks of black pepper. Spread the coconut breadcrumb mixture in a thin, even layer on the baking sheet. Bake for 3 to 5 minutes, watching closely, until golden and fragrant. (It’s fine if there are lighter patches — the breadcrumbs will have a second chance to darken once they join forces with the salmon.)
■ While the breadcrumbs cool slightly, whisk together the honey, egg white and lime zest in a small bowl. Add the toasted breadcrumb mixture and stir until fully combined.
■ Increase the oven temperature to 425 degrees. Pat the salmon dry, rub with the remaining 1 tablespoon olive oil, season with salt and pepper on all sides and place skin-side down on the foil-lined baking sheet. Press the coconut-panko mixture into a thick layer on top of each fillet.
■ Roast for 7 to 10 minutes, depending on the thickness of the fillets, until the salmon is just cooked through and the coconut crust is deep golden brown. If the crust is not golden brown at the end of the cook time, set the oven to broil for about 1 minute to deepen the color and encourage a crispy finish.
■ While the salmon roasts, make the sauce: In a small bowl, whisk together the chives, chile, lime juice, garlic, honey and olive oil. Season with salt and pepper to taste.
■ Allow the salmon to rest for a few minutes. Serve hot, drizzled with the chive-chile sauce.

Tip: This recipe can also be made in a cast-iron skillet. On the stove over medium heat, toast the shredded coconut, panko breadcrumbs and 2 tablespoons of olive oil in the skillet, then proceed with preparing the coconut breadcrumb topping. Wipe out the skillet and briefly heat the remaining tablespoon of olive oil in the pan, swirling to coat, before laying the fillets skin-side down in the skillet and cooking as directed.