Coconut Crusted Salmon with Pineapple Salsa Recipe

Introduction

This Coconut Crusted Salmon with Pineapple Salsa offers a delightful blend of tropical flavors and crispy texture. The sweet and tangy salsa perfectly complements the crunchy coconut coating, making it a fresh and satisfying dish for any night of the week.

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

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 the flavors meld.
2. Step 2: Preheat the 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: place the flour seasoned with salt and pepper in the first, whisk the eggs in the second, and combine shredded coconut with panko breadcrumbs in the third.
4. Step 4: Dredge each salmon fillet in the flour, shake off the excess, dip into the beaten eggs, then coat evenly with the coconut and panko mixture, pressing gently to adhere.
5. Step 5: Cook the salmon:
   1. For baking: Place breaded fillets on a greased baking sheet and bake for 12-15 minutes until cooked through and golden brown.
   2. For frying: Add fillets to the hot skillet and cook 4-5 minutes per side until golden and cooked through.
6. Step 6: Serve the coconut crusted salmon topped generously with the pineapple salsa. Pair with jasmine rice or a green salad for a complete meal.

Tips & Variations

• Use fresh coconut if available for extra flavor, or lightly toast the shredded coconut before mixing for added crunch.
• Swap jalapeño for a milder pepper if you prefer less heat in the salsa.
• Try lime zest in the salsa to boost its citrus brightness.
• For a gluten-free option, substitute panko breadcrumbs with crushed gluten-free crackers or almond meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain the coconut crust’s crispness. The pineapple salsa is best served fresh but can be refrigerated separately for up to 1 day.

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. Just thaw it completely and pat dry to ensure the breading sticks well.

Is it necessary to use coconut oil?

Coconut oil adds a complementary flavor, but olive oil or another neutral oil can be used, especially if baking instead of frying.

Coconut Crusted Salmon with Pineapple Salsa Recipe

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★★★★★

4.8 from 124 reviews

Coconut Crusted Salmon with Pineapple Salsa is a delightful fusion dish combining crispy, golden coconut crusted salmon fillets with a refreshing, zesty pineapple salsa. This recipe offers two cooking methods—baking or frying—for versatile preparation. The tropical flavors and crunchy texture make it a perfect light yet satisfying meal.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Fusion, Tropical

Ingredients

Scale 1x2x3x

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.
2. Preheat the Oven or Skillet: If 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.
3. Prepare the Breading Station: Set up three shallow bowls. In the first bowl, place the flour seasoned with a pinch of salt and pepper. In the second bowl, whisk the eggs until well combined. In the third bowl, combine the shredded coconut and panko breadcrumbs.
4. Bread the Salmon: Dredge each salmon fillet in the flour, shake off excess, then dip into the eggs allowing excess to drip off. Finally, coat with the coconut and panko mixture, pressing gently to adhere.
5. Cook the Salmon:
   • Baking: Place breaded salmon on a greased baking sheet and bake for 12-15 minutes, until salmon is cooked through and coconut crust is golden brown.
   • Frying: Add fillets to the preheated skillet and cook for 4-5 minutes per side until golden brown and cooked through.
6. Serve: Plate the coconut crusted salmon fillets and top generously with the pineapple salsa. Enjoy with steamed jasmine rice or a fresh green salad for a complete meal.

Notes

• For a crispier crust, use coconut oil for frying.
• Ensure salmon fillets are of even thickness for uniform cooking.
• Adjust jalapeño quantity to suit your preferred spice level.
• This recipe can be made gluten-free by substituting panko breadcrumbs with gluten-free breadcrumbs.
• Leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days.

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