Description
This Coconut Crusted Salmon with Pineapple Salsa is a crispy, tropical dinner with a sweet and spicy salsa topping.
Ingredients
Scale
For the Coconut Crusted Salmon:
- 4 salmon fillets (6 oz each), skin removed
- 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
- Make the salsa:
- In a mixing bowl, combine pineapple, bell pepper, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Stir well and set aside to let flavors meld.
- Prep the dredging stations:
- Set up three shallow bowls:
- Flour with a pinch of salt and pepper
- Lightly beaten eggs
- Shredded coconut and panko breadcrumbs mixed together
- Set up three shallow bowls:
- Dredge the salmon:
- Pat salmon dry. Coat each fillet in flour, dip into eggs, then press into the coconut-panko mixture until fully coated.
- Cook the salmon:
- Pan-fry method: Heat coconut oil in a skillet over medium heat. Cook salmon 3–4 minutes per side, or until crust is golden and fish flakes easily.
- Oven-bake method: Preheat oven to 400°F. Place coated salmon on a parchment-lined baking sheet. Lightly drizzle or spray with oil. Bake for 12–15 minutes.
- Serve:
- Plate salmon and spoon pineapple salsa generously on top. Serve immediately.
Notes
Use fresh pineapple for the best flavor and texture.
Make salsa up to 1 day in advance and refrigerate.
For added crunch, broil the salmon for 1–2 minutes at the end.