Coconut Crusted Salmon with Vibrant Pineapple Salsa Recipe
This Coconut Crusted Salmon with Pineapple Salsa is a delightful blend of flaky, buttery salmon fillets coated in a crunchy coconut-panko crust and complemented by a fresh, tangy pineapple salsa. The dish combines tropical flavors with subtle spices to create a balanced, vibrant meal perfect for a light lunch or elegant dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Fusion Tropical
- Diet: Low Fat
Ingredients
Scale
Salmon & Coconut Crust
- 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)
Pineapple Salsa
- 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)
Seasonings & Garnish
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- ¼ tsp smoked paprika (for subtle warmth)
- Lime wedges, for serving
Instructions
- Preparing the Salmon: Pat the salmon fillets dry with paper towels to remove excess moisture, which helps the crust adhere better. Season both sides of the fillets evenly with sea salt, black pepper, and smoked paprika. Let the salmon rest at room temperature for 10 minutes to allow the flavors to penetrate and ensure even cooking.
- Making the Coconut Crust: In a shallow dish, mix the shredded coconut and panko breadcrumbs thoroughly. In a separate dish, whisk the eggs until well combined. Dip each seasoned salmon fillet first into the beaten eggs, letting any excess drip off, then press firmly into the coconut-panko mixture, ensuring an even coating on all sides. Set aside the crusted fillets ready for cooking.
- Preparing the Pineapple Salsa: While the salmon rests, combine the diced pineapple, chopped red bell pepper, minced red onion, and chopped cilantro in a medium-sized bowl. Add the fresh lime juice, a drizzle of honey if desired for sweetness, and a pinch of sea salt. Toss gently to mix all the ingredients well. Chill or keep at room temperature until ready to serve.
- Searing the Salmon: Heat the olive oil in a skillet over medium-high heat. Once hot, add the coconut-crusted salmon fillets and sear them for about 3-4 minutes on each side, or until the crust is golden brown and the salmon is cooked through to your liking. Avoid overcrowding the pan and cook in batches if necessary.
- Serving: Plate the seared salmon fillets and spoon the pineapples salsa generously over the top or alongside. Garnish with lime wedges for an additional citrus burst. Serve immediately to enjoy the contrast of the warm, crunchy salmon and fresh, zesty salsa.
Notes
- Use fresh, high-quality salmon for the best flavor and texture.
- Make sure the salmon is patted dry before seasoning to achieve a crisp crust.
- The honey in the salsa is optional; feel free to adjust sweetness to taste.
- To make this dish gluten-free, substitute panko with gluten-free breadcrumbs.
- Serve with a light side salad or steamed greens for a complete meal.
- Leftover salsa can be refrigerated for up to 2 days but is best fresh.
Keywords: Coconut Crusted Salmon, Pineapple Salsa, Seafood, Tropical Flavors, Healthy Dinner, Quick Recipe
