Coconut Crusted Salmon with Pineapple Salsa Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Fusion
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
