Coconut Crusted Salmon with Pineapple Salsa Recipe
Introduction
This Coconut Crusted Salmon with Pineapple Salsa is a vibrant and flavorful dish that combines crispy, golden coconut crust with a fresh, zesty salsa. Perfect for a weeknight dinner or special occasion, it offers a delightful balance of savory and sweet.
Ingredients
- 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: If baking, preheat your oven to 400°F (200°C). If frying, heat a skillet over medium heat and add 2 tablespoons of coconut oil.
- Prepare the Breading Station: Use three shallow bowls: the first with flour mixed with salt and pepper, the second with whisked eggs, and the third with the shredded coconut and panko breadcrumbs combined.
- Bread the Salmon: Dredge each salmon fillet first in the flour, shaking off excess. Dip into the eggs, then coat thoroughly with the coconut and panko mixture, pressing gently to adhere.
- Cook the Salmon:
- Baking: Place the breaded salmon on a greased baking sheet and bake for 12-15 minutes until cooked through and golden brown.
- Frying: Add fillets to the heated skillet and cook for 4-5 minutes per side until golden and cooked through.
- Serve: Plate the coconut crusted salmon and top generously with pineapple salsa. Pair with steamed jasmine rice or a fresh green salad for a complete meal.
Tips & Variations
- For extra crunch, toast the shredded coconut lightly before mixing with panko.
- Swap pineapple with mango in the salsa for a different tropical twist.
- Use olive oil instead of coconut oil if you prefer a milder flavor when baking.
- Make the salsa ahead of time to let the flavors develop more fully.
Storage
Store leftover salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or skillet to maintain crust crispiness. The salsa is best served fresh but can be refrigerated for up to 24 hours.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon can be used as long as it’s fully thawed and patted dry before breading to ensure the coating sticks well and cooks evenly.
Is it necessary to use coconut oil?
While coconut oil enhances the coconut flavor and crispiness, you can substitute with olive oil or another neutral oil, especially when baking the salmon.
PrintCoconut Crusted Salmon with Pineapple Salsa Recipe
Coconut Crusted Salmon with Pineapple Salsa is a delightful fusion dish featuring tender salmon fillets coated in a crispy coconut and panko breadcrumb crust, paired with a refreshing and tangy pineapple salsa. This recipe offers both baking and frying methods to achieve a golden-brown crust, making it perfect for a flavorful and healthy meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (baking) or 10 minutes (frying)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
- Diet: Low Fat
Ingredients
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 and develop.
- 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 to melt and warm.
- Prepare the Breading Station: Arrange three shallow bowls: the first with flour seasoned with salt and pepper, the second with whisked eggs, and the third with a mixture of shredded coconut and panko breadcrumbs.
- Bread the Salmon: Take each salmon fillet and first dredge it in the seasoned flour, shaking off any excess. Then dip it into the eggs, ensuring it’s fully coated but letting excess drip off. Finally, press the fillet into the coconut and panko mixture to ensure an even coating that will crisp upon cooking.
- Cook the Salmon: For baking, place the breaded salmon on a greased baking sheet and bake for 12-15 minutes until the salmon is cooked through and the crust turns golden brown. For frying, carefully add the breaded fillets to the hot skillet and cook for 4-5 minutes per side until golden brown and cooked through.
- Serve: Plate the coconut crusted salmon fillets and generously top each with the pineapple salsa. Pair with steamed jasmine rice or a fresh green salad to complete the meal.
Notes
- You can substitute olive oil for coconut oil if preferred, especially when baking.
- Make sure to seed the jalapeño to reduce heat if you prefer a milder salsa.
- The recipe can be cooked using either the oven or stovetop frying method to suit your preference.
- Ensure the coconut mixture adheres well to the salmon for a crispy texture.
- Leftover salsa keeps well refrigerated for up to 2 days but is best fresh.
Keywords: Coconut crusted salmon, pineapple salsa, baked salmon, fried salmon, tropical fish recipe, healthy seafood, crispy salmon crust
