Coconut Crusted Salmon with Pineapple Salsa Recipe

Introduction

This Coconut Crusted Salmon with Pineapple Salsa brings together tropical flavors and a crispy texture for a delightful meal. It’s a fresh and vibrant dish that’s perfect for a weeknight dinner or entertaining guests.

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)
• 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 (for salsa)

Instructions

1. Step 1: Prepare the salsa by combining 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 flavors meld.
2. 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.
3. Step 3: Set up a breading station with three shallow bowls: flour seasoned with salt and pepper in the first, whisked eggs in the second, and a mixture of shredded coconut and panko breadcrumbs in the third.
4. Step 4: Dredge each salmon fillet first in the flour, shaking off excess, then dip into the eggs, and finally coat with the coconut and panko mixture, pressing gently to adhere.
5. Step 5: For baking, place the breaded salmon 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 on each side until golden and cooked through.
6. 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 olive oil if you prefer a milder flavor when baking instead of coconut oil.
• Add a pinch of cayenne pepper to the breading mixture for a subtle spicy kick.
• For a gluten-free option, substitute all-purpose flour and panko with gluten-free alternatives.
• Make the pineapple salsa ahead of time to allow the flavors to develop even more.

Storage

Store any leftover salmon and pineapple salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in an oven or skillet to maintain crispiness. 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 can be used. Be sure to thaw it completely and pat dry before breading to ensure a crispy crust.

What can I serve with this coconut crusted salmon?

This dish pairs well with steamed jasmine rice, quinoa, or a light green salad to balance the rich coconut crust and fresh salsa.

Coconut Crusted Salmon with Pineapple Salsa Recipe

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★★★★★

4.6 from 103 reviews

This Coconut Crusted Salmon with Pineapple Salsa is a delightful dish combining the rich, crispy texture of coconut-crusted salmon fillets with a fresh, tangy pineapple salsa. The recipe offers two cooking methods—baking for a healthier option or frying for a crispier finish. Perfectly balanced with tropical flavors, it serves as a versatile main course that can be paired with jasmine rice or a fresh salad.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 10-15 minutes
• Total Time: 30-35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Fusion, Tropical
• Diet: Low Fat

Ingredients

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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 diced pineapple, red bell pepper, red onion, jalapeño, lime juice, and cilantro. Season with salt to taste. Mix well and set aside to let the flavors meld.
2. Preheat the Oven or Skillet: If baking, preheat your oven to 400°F (200°C). For frying, heat 2 tablespoons of coconut oil in a skillet over medium heat.
3. Prepare the Breading: Set up three shallow bowls: in the first, mix the flour with a pinch of salt and pepper; in the second, whisk the eggs until combined; in the third, combine shredded coconut and panko breadcrumbs.
4. Bread the Salmon: Dredge each salmon fillet first in the seasoned flour, shaking off any excess, then dip into the whisked eggs, letting excess drip off, and finally coat thoroughly with the coconut and panko mixture, pressing gently to adhere.
5. Cook the Salmon: For baking, place fillets on a greased baking sheet and bake for 12-15 minutes until cooked through and coconut is golden brown. For frying, cook the fillets in the preheated skillet for 4-5 minutes per side until golden brown and cooked through.
6. Serve: Plate the coconut-crusted salmon and top generously with pineapple salsa. Serve alongside steamed jasmine rice or a fresh green salad for a complete meal.

Notes

• You can substitute olive oil for coconut oil if preferred, especially for baking.
• Ensure salmon fillets are dry before breading to help the coating stick better.
• Adjust jalapeño quantity based on desired spice level or omit for milder salsa.
• Leftover salsa can be refrigerated for up to 2 days but is best fresh.
• Cooking times may vary slightly depending on salmon thickness; always check doneness before serving.

Keywords: coconut crusted salmon, pineapple salsa, baked salmon, seafood recipe, tropical fish recipe, healthy salmon, gluten free option