Coconut 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
Scale
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
