Coconut 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
Scale
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
