Coconut Crusted Salmon with Pineapple Salsa Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
