Coconut Crusted Salmon with Pineapple Salsa Recipe
Coconut Crusted Salmon with Pineapple Salsa is a vibrant and flavorful dish featuring tender salmon fillets coated in a crunchy coconut and panko breadcrumb crust. Paired with a fresh, zesty pineapple salsa, this recipe balances savory and sweet notes perfectly. Ideal for a healthy weeknight dinner or a special occasion, the salmon can be either baked for a hands-off approach or pan-fried for a crispier crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking and Frying
- Cuisine: Fusion (Hawaiian-inspired with tropical elements)
- Diet: Low Fat
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.
- Preheat the Oven or Skillet: If you’re baking the salmon, preheat your oven to 400°F (200°C). If frying, preheat a skillet over medium heat with 2 tablespoons of coconut oil.
- Prepare the Breading Station: Set up three shallow bowls: one with the all-purpose flour seasoned with a pinch of salt and pepper, one with whisked eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
- Bread the Salmon: Dredge each salmon fillet first in the flour, shaking off excess, then dip into the eggs, followed by coating in the coconut and panko mixture. Press gently to ensure the crust adheres well.
- Cook the Salmon: 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 coconut oil skillet for 4-5 minutes per side until crisp and cooked through.
- Serve: Plate the coconut crusted salmon and top generously with pineapple salsa. Serve with steamed jasmine rice or a fresh green salad to complete the meal.
Notes
- Ensure the salmon fillets are of even thickness for uniform cooking.
- For extra crispiness when baking, spray the breaded fillets lightly with oil before placing in the oven.
- You can substitute fresh pineapple salsa with mango salsa for a different fruity twist.
- If you prefer less heat, remove the jalapeño seeds completely or omit the jalapeño.
- Leftover salsa can be refrigerated for up to two days and used as a topping for grilled chicken or fish.
- Use coconut oil when frying to enhance the tropical flavor, but olive oil works well for baking.
Keywords: coconut crusted salmon, pineapple salsa, baked salmon, fried salmon, tropical salmon recipe, easy salmon dinner, healthy seafood recipe
