Introduction

This Coconut Crusted Salmon with Pineapple Salsa is a delightful blend of tropical flavors and satisfying textures. The crispy coconut crust perfectly complements the tender salmon, while the fresh pineapple salsa adds a burst of bright, zesty freshness. It’s a simple yet impressive dish that’s perfect for a weeknight dinner or special occasion.

The image shows three pieces of golden-brown crispy salmon fillets arranged side by side on a wooden board. Each fillet is topped with a colorful salsa made of bright yellow pineapple chunks, finely chopped red bell peppers, onions, and fresh green herbs, adding a fresh and vibrant look. Underneath the fillets is a layer of white rice, while in the background, there is a small white bowl filled with more white rice. Two lime wedges with light green flesh and bright white edges are placed near the fillets, complementing the dish visually. The entire scene rests on a white marbled surface, enhancing the colors and textures of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 (6‑oz) salmon fillets, skin removed
1 cup unsweetened shredded coconut
½ cup panko breadcrumbs
2 large eggs, lightly beaten
2 tbsp olive oil (for searing)
1 cup fresh pineapple, diced (about ½ medium pineapple)
½ red bell pepper, finely chopped
¼ cup red onion, minced
1 tbsp fresh cilantro, chopped
Juice of 1 lime
1 tsp honey (optional for extra sweetness)
½ tsp sea salt
¼ tsp freshly ground black pepper
¼ tsp smoked paprika
Lime wedges, for serving

Instructions

Step 1: Pat the salmon fillets dry with paper towels to remove excess moisture. Sprinkle both sides evenly with sea salt, black pepper, and smoked paprika. Let them rest at room temperature for 10 minutes.
Step 2: In a shallow dish, mix the shredded coconut and panko breadcrumbs. In another dish, whisk the eggs. Dip each seasoned fillet first into the egg, allowing excess to drip off, then press firmly into the coconut-panko mixture, coating both sides.
Step 3: Heat olive oil in a large skillet over medium heat. Carefully place salmon fillets in the pan and cook for 3-4 minutes per side, or until the crust is golden brown and salmon is cooked through. Remove from heat and set aside.
Step 4: Meanwhile, in a medium bowl, combine diced pineapple, red bell pepper, red onion, and cilantro. Add lime juice, honey (if using), and a pinch of sea salt. Toss gently to combine and let the flavors meld while salmon cooks.
Step 5: Serve the coconut crusted salmon topped with pineapple salsa and lime wedges on the side for squeezing.

Tips & Variations

For extra crunch, toast the shredded coconut lightly before mixing with panko breadcrumbs.
If you prefer a milder salsa, reduce the red onion or substitute with green onion.
Swap cilantro for fresh basil or mint for a different herbal note.
Use honey sparingly or omit for a less sweet salsa; the pineapple adds natural sweetness.

Storage

Store leftover salmon and pineapple salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or skillet to preserve the crust’s texture. The salsa is best served fresh but can be enjoyed cold or at room temperature after refrigeration.

How to Serve

The image shows three thick breaded fish fillets arranged side by side on a wooden board, each topped with a colorful salsa made of chopped pineapple, red bell pepper, onions, and green herbs. The breaded crust is golden brown and crispy, showing a rough texture, beneath which the light pink fish flesh is faintly visible. Underneath the fish, there is a thin layer of dark, glossy sauce pooling slightly around the base. To the side of the fish, there are two lime wedges with a juicy, bright green interior. Behind the fish, a small white bowl contains white rice garnished with fresh green herbs. The setting rests on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon fillets. Make sure to fully thaw and pat dry the fillets before seasoning and crusting to ensure the coating sticks well and the salmon cooks evenly.

Is there a substitute for panko breadcrumbs?

If you don’t have panko, regular breadcrumbs work as a substitute, though the texture will be slightly less crispy. For a gluten-free option, use crushed gluten-free crackers or almond meal.