Coconut Crusted Salmon with Pineapple Salsa Recipe

Introduction

Coconut Crusted Salmon with Pineapple Salsa is a vibrant and flavorful dish perfect for any occasion. The crispy coconut coating on the salmon pairs beautifully with the fresh, tangy pineapple salsa for a tropical twist on a classic favorite.

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)
• 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 (for salsa)

Instructions

1. Step 1: Prepare the salsa by combining diced pineapple, red bell pepper, red onion, jalapeño, lime juice, and cilantro in a medium bowl. Season with salt to taste, mix well, and set aside to let the flavors meld.
2. Step 2: Preheat your oven to 400°F (200°C) if baking. If frying, heat 2 tablespoons of coconut oil in a skillet over medium heat.
3. Step 3: Set up a breading station with three shallow bowls: flour seasoned with salt and pepper in the first, beaten eggs in the second, and a mixture of shredded coconut and panko breadcrumbs in the third.
4. Step 4: Dredge each salmon fillet in the flour, shaking off excess, then dip into the eggs, and finally coat thoroughly with the coconut and panko mixture, pressing gently to adhere.
5. Step 5: Cook the salmon. For baking, place fillets on a greased baking sheet and bake for 12-15 minutes until cooked through and golden brown. For frying, cook fillets in the skillet for 4-5 minutes per side until crispy and cooked through.
6. Step 6: Serve the salmon topped generously with pineapple salsa. It pairs well with steamed jasmine rice or a fresh green salad.

Tips & Variations

• Use fresh coconut if available for a more intense coconut flavor.
• For extra heat, leave the jalapeño seeds in the salsa or add a pinch of cayenne to the breading mix.
• Try substituting the pineapple with mango or papaya for a different tropical twist.
• Use olive oil instead of coconut oil if you prefer a milder taste or for baking.

Storage

Store any leftover salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or skillet to retain crispiness, and serve salsa chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, just be sure to thaw the salmon completely and pat it dry before breading to ensure the coating sticks well.

Is it necessary to use coconut oil for frying?

No, you can substitute with olive oil or any neutral oil, but coconut oil adds a complementary flavor that enhances the tropical theme of the dish.

Coconut Crusted Salmon with Pineapple Salsa Recipe

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★★★★★

4.9 from 140 reviews

This Coconut Crusted Salmon with Pineapple Salsa recipe offers a deliciously crispy outer crust of shredded coconut and panko breadcrumbs, paired with a fresh, tangy pineapple salsa. Perfectly baked or pan-fried, the salmon remains tender and flaky, while the vibrant salsa adds a tropical punch that complements the dish beautifully. Ideal for a quick yet impressive dinner that brings together sweet, savory, and zesty flavors in a healthy, satisfying meal.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American with tropical influences
• Diet: Low Fat

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 Salsa: In a medium bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño, lime juice, and cilantro. Season with salt to taste. Mix well and set aside to allow the flavors to meld and develop its fresh, vibrant taste.
2. Preheat the Oven or Skillet: If baking, preheat your oven to 400°F (200°C). If frying, preheat a skillet over medium heat and add 2 tablespoons of coconut oil to hot the pan adequately for frying.
3. Prepare the Breading Station: Set up three shallow bowls: in the first bowl, place the all-purpose flour mixed with a pinch of salt and pepper; in the second bowl, whisk the eggs until smooth; and in the third bowl, combine shredded coconut and panko breadcrumbs for the crust.
4. Bread the Salmon: Dredge each salmon fillet in the flour, making sure to shake off excess. Dip next into the beaten eggs, then press firmly into the coconut and panko mixture to evenly coat the fillet, ensuring the crust will be crispy when cooked.
5. Cook the Salmon: For baking, place the crusted fillets onto a greased baking sheet and bake for 12-15 minutes or until the salmon is cooked through and the crust is golden brown. For frying, carefully place the coated fillets in the preheated skillet and cook for 4-5 minutes on each side until golden brown and cooked through.
6. Serve: Arrange the coconut crusted salmon fillets on plates and top generously with the pineapple salsa. Serve alongside steamed jasmine rice or a fresh green salad for a well-rounded, tropical-inspired meal.

Notes

• If you prefer a milder salsa, remove the seeds from the jalapeño before mincing to reduce heat.
• The coconut oil enhances the tropical flavor but olive oil can be substituted especially if baking.
• Make sure to press the coconut and panko mixture firmly on the salmon to prevent the crust from falling off during cooking.
• You can prepare the pineapple salsa a few hours ahead to let the flavors meld beautifully in the fridge.
• For crispier pan-fried salmon, avoid overcrowding the skillet and cook in batches if necessary.
• This recipe can easily be doubled to serve more guests.

Keywords: coconut crusted salmon, pineapple salsa, baked salmon, tropical salmon recipe, seafood dinner, healthy salmon dish, easy salmon recipe