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Coconut Crusted Salmon with Pineapple Salsa Recipe

Coconut Crusted Salmon with Pineapple Salsa Recipe
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★★★★★

4.7 from 9 reviews

Delight in this tropical-inspired Coconut Crusted Salmon with Pineapple Salsa, featuring crispy coconut-encrusted salmon fillets paired with a fresh, zesty pineapple salsa. This dish perfectly balances savory and sweet flavors, making it an impressive yet easy-to-make main course ideal for family dinners or special occasions.

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

  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 and deepen.
  2. Preheat the Oven or Skillet: If baking, preheat your oven to 400°F (200°C). For frying, heat a skillet over medium heat with 2 tablespoons of coconut oil until hot but not smoking.
  3. Prepare the Breading Station: Arrange three shallow bowls: one with flour seasoned with salt and pepper, the second with whisked eggs, and the third with a mixture of shredded coconut and panko breadcrumbs.
  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 thoroughly in the coconut and panko mixture, pressing gently to adhere well.
  5. Cook the Salmon: For baking, place fillets on a greased baking sheet and bake for 12-15 minutes until cooked through and crust is golden. For frying, carefully place fillets in hot oil and cook for 4-5 minutes per side until crispy and cooked to desired doneness.
  6. Serve: Plate the crispy coconut-crusted salmon and spoon the fresh pineapple salsa generously on top. Serve with steamed jasmine rice or a crisp green salad for a complete and vibrant meal.

Notes

  • For extra crispiness, toast the coconut and panko mixture lightly before breading the salmon.
  • If you prefer less heat, omit the jalapeño or reduce the amount.
  • Use fresh pineapple for the salsa for the best flavor; canned pineapple tends to be too sweet and watery.
  • Leftover pineapple salsa can be stored in the refrigerator for up to 2 days.
  • For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed nuts.

Nutrition

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

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