Coconut Crusted Salmon with Pineapple Salsa

Coconut crusted salmon is a culinary delight that beautifully marries the rich, buttery flavor of salmon with the tropical sweetness of coconut. This dish has gained popularity not only for its unique taste but also for its visual appeal, making it a fantastic choice for both everyday meals and special occasions. The crispy coconut crust adds a delightful crunch to the tender salmon fillets, while the accompanying pineapple salsa introduces vibrant flavors and textures that elevate the dish to new heights.

Coconut Crusted Salmon with Pineapple Salsa

Discover the mouthwatering combination of coconut crusted salmon and pineapple salsa! This dish features the rich, buttery flavor of salmon paired with the sweet crunch of coconut, creating a delightful textural contrast. The vibrant pineapple salsa adds fresh, tangy flavors that elevate each bite. Not only is this meal visually stunning, but it's also packed with omega-3s and essential vitamins, making it a nutritious choice for any occasion. Enjoy this tropical-inspired recipe that’s perfect for both casual dinners and special gatherings.

Print Recipe Pin Recipe

Ingredients

For the Coconut Crusted Salmon:

4 salmon fillets (6 oz each)

1 cup unsweetened shredded coconut

½ cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

2 large eggs, beaten

2 tablespoons all-purpose flour

1 tablespoon olive oil (for cooking)

For the Pineapple Salsa:

1 cup fresh pineapple, diced into small pieces

½ red bell pepper, finely diced

¼ red onion, finely minced

1 jalapeño, seeded and finely minced (optional for heat)

2 tablespoons fresh cilantro, chopped

Juice of 1 lime

Salt to taste

Instructions

Prepare the Pineapple Salsa:

- In a medium mixing bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño (if you desire a spicy kick), and cilantro.

- Squeeze the fresh lime juice over the mixture and add salt to your taste preference.

- Gently toss all the ingredients together to blend the flavors and set the salsa aside to marinate.

Prepare the Salmon:

- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

- In a shallow dish, mix together the shredded coconut, panko breadcrumbs, garlic powder, onion powder, salt, and black pepper until evenly combined.

- In another shallow dish, whisk the eggs until they are well mixed and frothy.

- Place the flour in a third shallow dish.

Crust the Salmon:

- Pat the salmon fillets dry using a paper towel to ensure they crisp up well during cooking.

- Begin by dredging each fillet in flour, shaking off the excess.

- Next, dip the floured fillet into the egg wash, ensuring it is fully coated.

- Finally, press each fillet into the coconut-panko mixture, making sure to coat the top and sides evenly.

Cook the Salmon:

- Heat the olive oil in a large, oven-safe skillet over medium-high heat.

- Once the oil is shimmering, carefully add the salmon fillets crust-side down. Cook for approximately 3-4 minutes, or until each fillet is golden brown.

- Gently flip each fillet using a spatula and transfer the skillet directly to the preheated oven.

- Bake for an additional 8-10 minutes, or until the salmon is cooked through and flakes easily when tested with a fork.

Serve:

- Remove the salmon from the oven and allow it to rest for a couple of minutes before serving.

- Place each coconut crusted salmon fillet on a plate and generously top it with the vibrant pineapple salsa. Serve with lime wedges on the side for an extra zesty touch!

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve the salmon on a colorful platter, surrounded by lime wedges and a sprinkle of fresh cilantro for an appealing pop of color.