Description
Coconut Crusted Salmon with Pineapple Salsa is a tropical-inspired, flavorful dish that pairs crispy, golden-brown salmon with a refreshing pineapple salsa. Perfect for weeknight dinners or entertaining guests.
Ingredients
- 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
- Preheat oven to 400°F (200°C) if baking, or heat coconut oil in a skillet over medium heat for pan-searing.
- In a shallow dish, combine shredded coconut, panko breadcrumbs, and flour.
- Beat the eggs in a separate bowl.
- Season salmon fillets with salt and pepper, then dip into eggs and coat with coconut mixture.
- For pan-searing: cook salmon fillets 3–4 minutes per side until golden brown and cooked through. For baking: place on a greased baking sheet and bake 12–15 minutes.
- Prepare pineapple salsa by combining all salsa ingredients in a bowl and mixing well.
- Serve salmon fillets topped with pineapple salsa.
Notes
- Use fresh pineapple for the best flavor.
- Adjust jalapeño to control heat.
- Can be served with rice, quinoa, or a light salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baked or Pan-Seared
- Cuisine: American / Tropical