Coconut Crusted Salmon with Pineapple Salsa Recipe
Introduction
This Coconut Crusted Salmon with Pineapple Salsa is a delightful twist on a classic favorite. The crispy, golden crust paired with a fresh, tangy salsa makes for a vibrant and satisfying meal perfect for any 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
- Step 1: Prepare the salsa by combining the 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.
- 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.
- Step 3: Set up a breading station with three shallow bowls: season the flour with salt and pepper in the first, whisk the eggs in the second, and combine the shredded coconut and panko breadcrumbs in the third.
- Step 4: Dredge each salmon fillet in the flour, shaking off excess, then dip into the eggs, letting excess drip off. Finally, coat each fillet in the coconut and panko mixture, pressing gently to adhere.
- Step 5: To cook, either place the breaded salmon on a greased baking sheet and bake for 12-15 minutes until cooked through and golden brown, or fry in the preheated skillet for 4-5 minutes per side until golden and cooked through.
- Step 6: Serve the salmon fillets topped generously with the pineapple salsa. Pair with steamed jasmine rice or a fresh green salad for a complete meal.
Tips & Variations
- Use olive oil instead of coconut oil for a milder flavor when baking.
- For extra crunch, lightly toast the shredded coconut before mixing with panko.
- Adjust the jalapeño amount in the salsa to control the spice level.
- Serve with coconut rice to enhance the tropical theme of the dish.
Storage
Store leftover salmon and pineapple salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in the oven at low heat to preserve the crust. The salsa is best served fresh but can be kept chilled and stirred before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon works well. Just make sure to thaw it completely and pat it dry before breading to help the coating stick properly.
Is it possible to make the salsa ahead of time?
Absolutely. The salsa can be made a few hours in advance and refrigerated to allow the flavors to meld nicely. Just give it a good stir before serving.
PrintCoconut Crusted Salmon with Pineapple Salsa Recipe
This Coconut Crusted Salmon with Pineapple Salsa recipe features tender salmon fillets encrusted with a crispy coconut and panko breadcrumb coating, paired with a vibrant and tangy pineapple salsa. The dish can be prepared by baking or pan-frying, offering a delightful combination of tropical flavors and textures that make for a light, satisfying meal perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Fusion / Tropical
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
- 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.
- 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 warm.
- Prepare the Breading Station: Set up three shallow bowls; in the first, place the flour seasoned with a pinch of salt and pepper. In the second, whisk the eggs until well combined. In the third, mix the shredded coconut and panko breadcrumbs.
- Bread the Salmon Fillets: Dredge each salmon fillet first in the seasoned flour, shaking off excess. Dip next into the eggs, letting excess drip off. Finally, press into the coconut and panko mixture to coat thoroughly, ensuring an even crust.
- Cook the Salmon: For baking, place the breaded fillets on a greased baking sheet and bake for 12-15 minutes until the salmon is cooked through and crust turns golden brown. For frying, add fillets to the hot skillet and cook for 4-5 minutes per side until golden and cooked through.
- Serve: Plate the coconut-crusted salmon fillets and top generously with the pineapple salsa. Serve alongside steamed jasmine rice or a fresh green salad to complete the meal.
Notes
- You can substitute panko breadcrumbs with regular breadcrumbs, but panko provides a lighter, crispier texture.
- Make sure not to overcook the salmon to keep it moist and tender.
- For a spicier salsa, leave the jalapeño seeds in or add extra jalapeño.
- If baking, using olive oil instead of coconut oil is a good alternative for a lighter flavor.
- Leftover salsa can be stored in the refrigerator for up to 2 days.
Keywords: Coconut Crusted Salmon, Pineapple Salsa, Baked Salmon, Tropical Salmon Recipe, Seafood Dinner
