Coconut Crusted Salmon with Pineapple Salsa Recipe

Introduction

This Coconut Crusted Salmon with Pineapple Salsa is a vibrant and flavorful dish perfect for a light yet satisfying meal. The crunchy coconut crust pairs beautifully with the sweet and tangy pineapple salsa, making it a refreshing twist on classic salmon.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 large eggs
• Salt and pepper to taste
• 2 tablespoons coconut oil (or olive oil for baking)
• For the Pineapple Salsa:
• 1 cup fresh pineapple, diced
• 1/2 red bell pepper, finely chopped
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with coconut oil.
2. Step 2: In a shallow dish, combine the shredded coconut and panko breadcrumbs. Place the flour in another dish, and beat the eggs in a third dish. Season the salmon fillets with salt and pepper.
3. Step 3: Dredge each salmon fillet first in the flour, then dip into the beaten eggs, and finally press into the coconut-panko mixture, ensuring an even coating.
4. Step 4: Heat coconut oil in a skillet over medium heat. Sear the salmon fillets for 2-3 minutes per side until the crust is golden brown. Transfer the fillets to the prepared baking sheet.
5. Step 5: Bake the salmon in the preheated oven for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Step 6: While the salmon bakes, combine the pineapple, red bell pepper, red onion, jalapeño, lime juice, cilantro, and salt in a bowl. Mix well to create the salsa.
7. Step 7: Serve the coconut crusted salmon topped generously with the fresh pineapple salsa.

Tips & Variations

• For extra crunch, toast the shredded coconut lightly before mixing with panko.
• If you prefer milder heat, omit the jalapeño or reduce the amount.
• Substitute salmon with mahi-mahi or cod for a different flavor.
• Serve with a side of steamed rice or mixed greens for a complete meal.

Storage

Store leftover salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven to retain its crustiness or enjoy it cold. The pineapple salsa is best served fresh but can be kept chilled for up to 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used but ensure it is fully thawed and patted dry before preparing to get a crisp crust.

Is it possible to bake the salmon without searing it first?

Yes, you can bake the salmon directly after coating it, but searing first adds extra texture and flavor to the crust.

Coconut Crusted Salmon with Pineapple Salsa Recipe

Print Recipe

★★★★★

4.8 from 66 reviews

A delightful and tropical twist on classic salmon, this Coconut Crusted Salmon with Pineapple Salsa features perfectly cooked salmon fillets coated in a crunchy coconut and panko crust, complemented by a fresh, zesty pineapple salsa. The combination of sweet, savory, and tangy flavors makes it a refreshing and healthy meal perfect for any occasion.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Fusion / Tropical

Ingredients

Scale 1x2x3x

For the Salmon

• 4 salmon fillets (6 oz each)
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 large eggs
• Salt and pepper to taste
• 2 tablespoons coconut oil (or olive oil for baking)

For the Pineapple Salsa

• 1 cup fresh pineapple, diced
• 1/2 red bell pepper, finely chopped
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions

1. Prepare the Coating: In a shallow bowl, combine the shredded coconut, panko breadcrumbs, salt, and pepper. In another bowl, beat the eggs. Place the flour on a separate plate. This three-step coating process ensures a crispy and flavorful crust.
2. Coat the Salmon: Pat the salmon fillets dry. Dredge each fillet first in the flour, shaking off any excess. Then dip them into the beaten eggs, and finally press them into the coconut and panko mixture to coat evenly on all sides.
3. Cook the Salmon: Heat the coconut oil in a large skillet over medium heat. Carefully add the coated salmon fillets and cook for about 4-5 minutes on each side until the crust is golden brown and the salmon is cooked through. Alternatively, for a healthier option, preheat the oven to 400°F (200°C) and bake the coated salmon on a greased baking sheet for 12-15 minutes.
4. Make the Pineapple Salsa: While the salmon cooks, combine the diced pineapple, red bell pepper, red onion, jalapeño, lime juice, cilantro, and salt in a bowl. Mix well to blend the flavors.
5. Serve: Plate each salmon fillet and generously spoon the pineapple salsa on top or on the side. Serve immediately for the best texture and flavor.

Notes

• You can substitute coconut oil with olive oil if preferred.
• Adjust the amount of jalapeño to control the heat level in the salsa.
• For a gluten-free version, replace panko breadcrumbs with gluten-free breadcrumbs.
• Be gentle when flipping the salmon to maintain the crust intact.
• Leftover pineapple salsa can be refrigerated for up to 2 days.

Keywords: Coconut Crusted Salmon, Pineapple Salsa, Tropical Salmon Recipe, Healthy Salmon Meals, Coconut Salmon