Coconut Crusted Salmon with Pineapple Salsa Recipe
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4.6 from 43 reviews
A delicious Coconut Crusted Salmon recipe paired with a vibrant and refreshing Pineapple Salsa. This dish features crispy, golden salmon fillets coated with shredded coconut and panko breadcrumbs, baked or fried to perfection and served with a tangy tropical salsa, making it a perfect main course for any occasion.
Total Time:35 minutes
Yield:4 servings
Ingredients
For the Salmon:
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
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 and add 2 tablespoons of coconut oil.
Prepare the Breading Station: In three shallow bowls, place the seasoned flour in the first, whisked eggs in the second, and a mixture of shredded coconut and panko breadcrumbs in the third.
Bread the Salmon: Dredge each salmon fillet in flour, shaking off excess. Dip it into the eggs, allowing excess to drip off. Coat thoroughly with the coconut and panko mixture, pressing gently for adhesion.
Cook the Salmon: For baking, place breaded fillets on a greased baking sheet and bake for 15 minutes until cooked through and golden. For frying, cook fillets in the preheated skillet for 5 minutes per side until golden brown and fully cooked.
Serve: Plate the cooked salmon fillets and top generously with pineapple salsa. Serve with steamed jasmine rice or a fresh green salad to complete the meal.
Notes
For a crispier crust, switch to frying instead of baking.
If coconut oil is unavailable, olive oil can be used as a substitute.
Make the pineapple salsa ahead to allow flavors to develop.
Ensure the salmon fillets are patted dry before breading for better adhesion.
Adjust jalapeño quantity to control salsa spiciness according to taste.
