Print

Coconut Crusted Salmon with Pineapple Salsa Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 10 reviews

This Coconut Crusted Salmon with Pineapple Salsa is a vibrant and flavorful dish combining crispy coconut-crusted salmon fillets with a fresh, tangy pineapple salsa. Perfectly cooked either by baking or frying, this recipe offers a delightful balance of sweet, spicy, and savory notes, ideal for a light yet satisfying main course.

Ingredients

Salmon and Coating

  • 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: If baking, preheat your oven to 400°F (200°C). If frying, preheat a skillet over medium heat with 2 tablespoons of coconut oil.
  3. Prepare the Breading: Set up a breading station with three shallow bowls. In the first bowl, place the flour, seasoned with a pinch of salt and pepper. In the second bowl, whisk the eggs until well combined. In the third bowl, combine the shredded coconut and panko breadcrumbs.
  4. Bread the Salmon: Take each salmon fillet and dredge it first in the flour, shaking off excess. Then dip into the eggs, letting excess drip off. Finally, coat the fillet in the coconut and panko mixture, pressing gently to adhere.
  5. Cook the Salmon: For baking, place breaded salmon on a greased baking sheet and bake for 15 minutes until cooked through and coconut is golden. For frying, add the fillets to the preheated skillet and cook 5 minutes per side until golden brown and fully cooked.
  6. Serve: Plate the coconut-crusted salmon fillets and top generously with the pineapple salsa. Serve alongside steamed jasmine rice or a fresh green salad for a complete meal.

Notes

  • Use unsweetened shredded coconut to avoid adding extra sweetness.
  • If you prefer a gluten-free option, substitute regular panko breadcrumbs with gluten-free breadcrumbs.
  • Do not overcrowd the skillet when frying to ensure even cooking and crust formation.
  • Adjust the heat on skillet to medium-low if the coconut is browning too quickly before salmon is cooked through.
  • Let the pineapple salsa sit for at least 10 minutes to enhance the flavors.
  • For an extra kick, leave some jalapeño seeds in the salsa.
  • Cook salmon to an internal temperature of 145°F for safe consumption.

Find it online: https://sweetworldtastes.com/coconut-crusted-salmon-with-pineapple-salsa-recipe/