Coconut Crusted Salmon with Pineapple Salsa Recipe

Introduction

This Coconut Crusted Salmon with Pineapple Salsa is a vibrant and flavorful dish that combines crispy, tropical-coated fish with a fresh, zesty salsa. It’s easy to prepare and brings a wonderful balance of sweet, spicy, and savory notes perfect for a weeknight dinner or special occasion.

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: Prepare the salsa by combining 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, or heat a skillet over medium heat with 2 tablespoons of coconut oil if frying.
3. Step 3: Set up a breading station with three shallow bowls: one with flour seasoned with salt and pepper, one with whisked eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
4. Step 4: Dredge each salmon fillet in the flour, shaking off excess, then dip into the eggs, allowing extra to drip off. Finally, press each fillet into the coconut and panko mixture to coat evenly.
5. Step 5: For baking, place the coated salmon on a greased baking sheet and bake for 12-15 minutes until cooked through and golden brown. For frying, cook the fillets in the hot skillet for 4-5 minutes per side until crisp and thoroughly cooked.
6. Step 6: Serve the coconut-crusted salmon topped generously with the pineapple salsa. Enjoy with steamed jasmine rice or a fresh green salad.

Tips & Variations

• For a spicier salsa, leave some seeds in the jalapeño or add a pinch of cayenne pepper to the salsa mixture.
• Substitute salmon with mahi-mahi or trout for a different but similar-flavored fish.
• Use panko alone or shredded coconut alone if you prefer a simpler crust texture.
• If baking, placing the salmon on a wire rack over the baking sheet helps keep the crust crisp.

Storage

Store leftover salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet over low heat to maintain crispness, or enjoy cold as a salad topping. The salsa can be served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pineapple salsa ahead of time?

Yes, the salsa can be made a few hours in advance and stored in the refrigerator. This allows the flavors to blend pleasantly, enhancing the taste when served.

What if I don’t have coconut oil?

You can use olive oil or a neutral oil like vegetable oil for frying or baking. Coconut oil adds a subtle flavor, but the dish will still be delicious with other oils.

Coconut Crusted Salmon with Pineapple Salsa Recipe

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★★★★★

4.7 from 207 reviews

This Coconut Crusted Salmon with Pineapple Salsa is a vibrant and flavorful dish featuring crispy coconut-coated salmon fillets paired with a fresh, tangy pineapple salsa. Ideal for a tropical-inspired dinner, it combines the nutty crunch of toasted coconut and panko with the sweet and zesty salsa, creating a perfect balance of textures and flavors.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Fusion

Ingredients

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Salmon and Breading

• 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)

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.
2. Preheat the Oven or Skillet: For baking, preheat your oven to 400°F (200°C). If frying, heat a skillet over medium heat and add 2 tablespoons of coconut oil.
3. Prepare the Breading Station: Set up three shallow bowls. Place flour with a pinch of salt and pepper in the first bowl, whisk eggs in the second bowl, and mix shredded coconut with panko breadcrumbs in the third bowl.
4. Bread the Salmon: Dredge each salmon fillet in the flour, shaking off excess. Dip into the eggs, allowing excess to drip off, then coat evenly with the coconut and panko mixture, pressing gently to adhere.
5. Cook the Salmon: For baking, place breaded fillets on a greased baking sheet and bake for 12-15 minutes until cooked through and golden brown. For frying, cook fillets in the preheated skillet for 4-5 minutes per side until golden brown and cooked through.
6. Serve: Plate the coconut crusted salmon and top generously with the pineapple salsa. Optionally serve with steamed jasmine rice or a fresh green salad for a complete meal.

Notes

• Substitute olive oil for coconut oil if you prefer a milder flavor or when baking.
• Ensure the jalapeño is seeded to control the heat level in the salsa.
• Use fresh pineapple for best texture and taste; canned pineapple tends to be too juicy.
• For extra crispiness, broil the salmon for 1-2 minutes after baking—watch closely to prevent burning.
• Leftover salsa can be refrigerated for up to 2 days and used as a topping for grilled chicken or fish.

Keywords: coconut crusted salmon, pineapple salsa, baked salmon, tropical salmon recipe, crispy salmon, seafood dinner