Introduction

This Coconut Crusted Salmon with Pineapple Salsa offers a delightful fusion of tropical flavors and crispy texture. The sweet pineapple salsa perfectly complements the crunchy coconut coating, making it a refreshing and satisfying dish for any occasion.

The image shows three pieces of crispy golden-brown fish fillets arranged in a row on a wooden board. Each fillet has a crunchy outer layer with a slightly charred texture and is topped with a colorful salsa made of small yellow pineapple chunks, bright red bell pepper pieces, diced white onion, and fresh green herbs. Around the fish, there are some white grated flakes sprinkled on top and finely chopped green herbs scattered for garnish. In the background, two white bowls filled with fluffy white rice and garnished with green herbs sit next to a couple of lime wedges. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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: one with flour seasoned with salt and pepper, one with whisked eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
Step 4: Dredge each salmon fillet in the flour, shake off excess, dip into the eggs, then coat evenly with the coconut and panko mixture, pressing gently to adhere.
Step 5: For baking, place the breaded fillets on a greased baking sheet and bake for 12-15 minutes until cooked through and golden brown. For frying, cook the fillets in the hot skillet for 4-5 minutes per side until golden and cooked through.
Step 6: Serve the coconut crusted salmon topped generously with pineapple salsa. Pair with steamed jasmine rice or a fresh green salad for a complete meal.

Tips & Variations

Use fresh coconut for an extra burst of flavor or substitute panko with crushed cornflakes for a different crunch.
If you prefer less heat, omit the jalapeño from the salsa or replace it with a mild bell pepper.
Brush the salmon with a little honey or maple syrup before breading for a subtle sweetness that enhances the coconut crust.
Try grilling the salmon instead of baking or frying for a smoky twist.

Storage

Store leftover salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or skillet to maintain the crust’s crispiness. The pineapple salsa is best served fresh but can be kept chilled for up to 24 hours.

How to Serve

Three thick pieces of crispy golden brown fish sit side by side on a wooden board. Each piece has a crunchy crust with a slightly rough texture, topped with a colorful mix of diced yellow pineapple, red bell pepper, finely chopped onions, and green herbs, adding fresh color and brightness. Sprinkles of shredded white coconut and small green herb bits are scattered on and around the fish. In the background, two small white bowls filled with white rice sit on a white marbled surface, hinting at a complete meal. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, just be sure to thaw the salmon fully and pat it dry before breading to ensure the coating sticks well and the texture stays firm.

Is it necessary to bake or fry the salmon? Can I use another cooking method?

Baking and frying work best to achieve a crispy coconut crust. However, you can also grill the breaded salmon on a well-oiled grill pan, but be gentle to avoid losing the crust.