Coconut Crusted Salmon with Pineapple Salsa Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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.
- 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
