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