Coconut-Crusted Salmon with Fresh Pineapple Salsa Recipe
This Coconut Crusted Salmon recipe features crispy salmon fillets coated in a crunchy coconut and panko breadcrumb crust, served with a vibrant and fresh pineapple salsa. Perfectly cooked either baked or pan-fried, it offers a delightful balance of textures and tropical flavors that make for a healthy and satisfying main course.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
- Diet: Gluten Free
Ingredients
Salmon and Breading
- 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: For baking, preheat your oven to 400°F (200°C). For 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, mix the shredded coconut and panko breadcrumbs.
- Bread the Salmon: Dredge each salmon fillet first in the flour, shaking off excess, then dip into the eggs, letting excess drip off, and finally coat in the coconut and panko mixture, pressing gently to adhere.
- Cook the Salmon: For baking, place the breaded salmon on a greased baking sheet and bake for 15 minutes until cooked through and golden brown. For frying, add fillets to the skillet and cook for 5 minutes per side until golden and cooked through.
- Serve: Plate the coconut crusted salmon fillets and top generously with the pineapple salsa. Serve with steamed jasmine rice or a fresh green salad for a complete meal.
Notes
- Use fresh salmon fillets for the best flavor and texture.
- You can substitute olive oil for coconut oil if preferred or for baking.
- Adjust the jalapeño quantity in the salsa to control the heat level.
- For extra crispiness when baking, broil the salmon for the last 2 minutes watching carefully to avoid burning.
- Leftover pineapple salsa can be stored in the fridge for up to 2 days.
