Tropical Coconut Crusted Salmon with Pineapple Salsa Recipe
Tropical Coconut Crusted Salmon with Pineapple Salsa is a vibrant and mouthwatering dish combining flaky salmon with a crispy coconut crust and a fresh, tangy pineapple salsa. This recipe offers a healthy, flavorful, and easy-to-make meal that brings tropical sunshine to your plate, perfect for busy weeknights or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Frying (can be baked at 400°F/200°C for 12-15 minutes as a healthier alternative)
- Cuisine: Tropical/Contemporary
- Diet: Gluten Free (with gluten-free substitutions)
Ingredients
Scale
For the Salmon and Coconut Crust
- 4 skinless salmon fillets (about 6 oz each), evenly sized
- 1 cup shredded unsweetened coconut
- 1/2 cup panko breadcrumbs (or gluten-free crumbs/almond meal for gluten-free option)
- 2 large eggs, beaten
- Salt and pepper, to taste
- 2 tablespoons olive oil or coconut oil, for frying
For the Pineapple Salsa
- 1 cup fresh pineapple, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped (or fresh mint for variation)
- 2 tablespoons fresh lime juice
- Salt and pepper, to taste
- Optional: diced jalapeño or pinch of cayenne powder for a spicy kick
Instructions
- Prepare the Pineapple Salsa: Dice fresh pineapple, finely chop red onion and cilantro. In a bowl, combine pineapple, red onion, cilantro, lime juice, salt, and pepper. Mix well and set aside to let flavors meld.
- Make the Coconut Crust: In a shallow dish, mix shredded unsweetened coconut with panko breadcrumbs and a pinch of salt. In a separate bowl, beat the eggs thoroughly to serve as an egg wash.
- Coat the Salmon Fillets: Pat salmon fillets dry with paper towels to remove surface moisture. Dip each fillet into the beaten eggs, fully coating it. Then press firmly into the coconut and panko crumb mixture, coating both sides evenly to form the crust.
- Cook the Salmon: Heat olive or coconut oil in a skillet over medium heat. Carefully place coated salmon fillets in the hot pan and cook for about 4 minutes per side until the crust is golden brown and salmon is cooked through but still juicy.
- Serve and Enjoy: Plate the salmon fillets and spoon the pineapple salsa generously on top or alongside. Optionally garnish with extra cilantro leaves, toasted coconut flakes, or lime wedges.
Notes
- Use fresh pineapple and herbs for the best flavor and brightness in the salsa.
- Press the crust gently but firmly to avoid an overly thick layer, ensuring even cooking.
- Maintain medium heat when cooking to avoid burning the crust and to keep the salmon moist.
- Pat salmon dry before coating to help the crust adhere and become crispy.
- Allow salmon to rest a couple of minutes after cooking to redistribute juices for moist bites.
Nutrition
- Serving Size: 1 salmon fillet with salsa
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg
Keywords: Tropical salmon recipe, coconut crusted salmon, pineapple salsa, healthy salmon dish, gluten free salmon, seafood appetizer