This tropical coconut crusted salmon is a tasty delight! It has a crunchy coconut topping that pairs perfectly with the fresh pineapple salsa—talk about a party in your mouth!
When I make this dish, I love watching the salmon get all golden and crispy. The sweet-tangy salsa takes it over the top, making it a hit with everyone at the table!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are ideal. If you’re looking for something affordable, try canned salmon, but keep in mind it won’t have the same texture.
Coconut: Unsweetened shredded coconut is the way to go for the crust. Sweetened coconut can make it too sugary. If you can’t find shredded, coconut flakes work too, just crush them a bit.
Panko Breadcrumbs: These give a nice crunch! If you don’t have panko, regular breadcrumbs will also work, though they might not be as crispy.
Pineapple: Fresh pineapple is best for that juicy taste, but canned pineapple is a good alternative. Just drain it well, so the salsa isn’t watery.
How Do You Get the Perfectly Crispy Coconut Crust?
The key to achieving a crispy coconut crust on your salmon is all in the preparation and cooking method! Follow these steps for the best results:
- Ensure your salmon fillets are patted dry before coating. This helps the crust stick better.
- Press the coconut mixture firmly onto the salmon for an even coating; this encourages a good crust.
- Use a hot skillet with oil to create a fry that helps crisp up the outer layer. Keep the heat medium so it cooks without burning.
With these tips, you’ll be on your way to making a delicious, crunchy coconut crust that pairs perfectly with your fresh pineapple salsa!
Tropical Coconut Crusted Salmon With Pineapple Salsa
Ingredients You’ll Need:
For The Salmon:
- 4 salmon fillets (about 6 oz each), skin removed
- 1 cup shredded unsweetened coconut
- 1/2 cup panko breadcrumbs
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 tablespoons olive oil or coconut oil (for frying)
For The Pineapple Salsa:
- 2 cups fresh pineapple, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and finely chopped (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
For Serving:
- Cooked white basmati or jasmine rice
- Lime wedges
- Additional chopped cilantro for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and another 10-15 minutes for cooking, so you’re looking at around 30 minutes total to make this delicious meal from start to finish. Quick and perfect for any day of the week!
Step-by-Step Instructions:
1. Prepare the Pineapple Salsa:
In a mixing bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño (if using), and cilantro. Squeeze the lime juice over the mixture, then season with salt and pepper. Stir everything well to combine and set it aside. Let it sit so the flavors can meld together while you prepare the salmon.
2. Make the Coconut Crust:
In a shallow dish, mix the shredded coconut, panko breadcrumbs, smoked paprika, garlic powder, salt, and black pepper. This mixture will give that crunchy, tropical taste to your salmon!
3. Coat the Salmon:
Pat the salmon fillets dry with a paper towel to remove excess moisture. Dip each fillet into the beaten eggs, ensuring it’s well-coated, then press it into the coconut mixture. Make sure to press firmly for an even coating all around.
4. Cook the Salmon:
Heat the olive oil or coconut oil in a large skillet over medium heat. Once hot, carefully add the salmon fillets. Cook for about 4-5 minutes on one side, or until the crust turns golden brown and crispy. Flip the salmon carefully and cook for another 3-4 minutes, until the salmon is cooked through and moist inside.
5. Assemble the Dish:
On each plate, serve a scoop of cooked rice, then place a coconut-crusted salmon fillet on top. Spoon the fresh pineapple salsa generously over the salmon. Finish it off with a sprinkle of cilantro and a wedge of lime for an extra pop of flavor!
6. Serve and Enjoy:
Dig in and enjoy this delightful dish that captures the essence of tropical flavors! The balance between the crunchy coconut crust and the sweet-tangy pineapple salsa will transport you to a sunny paradise.
This tropical dish is perfect for a weeknight dinner or special occasion. Enjoy every bite!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before cooking. The best way to do this is by letting it sit in the refrigerator overnight or placing it in a sealed bag and submerging it in cold water for about 30 minutes.
Can I Prepare the Pineapple Salsa in Advance?
Absolutely! You can make the pineapple salsa a few hours ahead of time and store it in the refrigerator. Just mix it well before serving to redistribute the juices and flavors.
What Can I Serve Instead of Rice?
If you want to change things up, consider serving the salmon with quinoa, couscous, or a fresh green salad. For a low-carb option, you can serve it over cauliflower rice or steamed vegetables.
How Do I Store Leftovers?
Place any leftovers in an airtight container and store them in the refrigerator for up to 2 days. To reheat, warm gently in the microwave or in a skillet over low heat, being careful not to overcook the salmon, as it can dry out.
