Coconut Crusted Salmon with Pineapple Salsa Recipe

Introduction

Coconut Crusted Salmon with Pineapple Salsa is a deliciously vibrant dish that combines a crunchy coconut-panko coating with a fresh, tangy salsa. It’s perfect for home cooks looking to impress with bright flavors and a satisfying texture.

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

1. Step 1: Pat the salmon fillets dry with paper towels. Sprinkle both sides with sea salt, black pepper, and smoked paprika. Let rest for 10 minutes at room temperature to allow the spices to penetrate.
2. Step 2: In a shallow dish, mix shredded coconut and panko breadcrumbs. In another dish, whisk the eggs. Dip each fillet in the eggs, letting excess drip off, then press firmly into the coconut-panko mixture to coat evenly.
3. Step 3: In a bowl, combine pineapple, red bell pepper, red onion, and cilantro. Add lime juice, honey if using, and a pinch of sea salt. Toss gently and set aside to let flavors meld.
4. Step 4: Heat olive oil in a large non-stick skillet over medium-high heat until shimmering. Place salmon fillets and sear for 3-4 minutes without moving, until edges are golden brown.
5. Step 5: Flip the fillets carefully and sear the other side for 2-3 minutes. Transfer the skillet to a 375°F preheated oven and bake for 8-10 minutes, or until the internal temperature reaches 145°F.
6. Step 6: Remove salmon from oven and rest for 5 minutes to redistribute juices. Serve topped with pineapple salsa, garnished with lime wedges and a drizzle of pan drippings.

Tips & Variations

• For extra crunch, toast the coconut and panko mixture lightly before coating the salmon.
• Substitute fresh pineapple with mango for a sweeter salsa variation.
• If you prefer less heat, omit the smoked paprika or reduce to ⅛ tsp.
• Use gluten-free panko or crushed almonds to make the crust gluten-free.

Storage

Store leftover salmon and pineapple salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in a low oven or skillet to preserve the crust’s texture. Salsa is best served fresh but can be chilled and stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to thaw it fully and pat dry before seasoning and coating to ensure the crust adheres properly and cooks evenly.

Is it necessary to bake the salmon after searing?

Baking finishes cooking the salmon evenly and keeps it moist inside while maintaining the crunchy crust. You can cook it fully on the stovetop, but watch carefully to avoid overcooking or burning the crust.

Coconut Crusted Salmon with Pineapple Salsa Recipe

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This Coconut Crusted Salmon with Pineapple Salsa is a delightful fusion of crispy, buttery salmon fillets coated with a crunchy coconut-panko crust and topped with a vibrant, fresh pineapple salsa. The tropical flavors and subtle spices come together to create a refreshing yet satisfying dish perfect for a healthy and elegant meal.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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

1. Preparing the Salmon: Pat the salmon fillets dry with paper towels to ensure a proper crust formation. Season both sides evenly with sea salt, black pepper, and smoked paprika. Allow them to rest at room temperature for 10 minutes to let the flavors penetrate the flesh.
2. Making the Coconut Crust: In a shallow dish, mix together the shredded coconut and panko breadcrumbs. In a separate bowl, whisk the eggs. Dip each seasoned salmon fillet into the egg, letting excess drip off, then press firmly into the coconut-panko mixture to coat all sides thoroughly, ensuring the crust adheres well.
3. Preparing the Pineapple Salsa: In a medium bowl, combine diced pineapple, red bell pepper, red onion, and chopped cilantro. Add lime juice, honey if desired, and a pinch of sea salt, then toss gently to blend the flavors. Set aside to allow the salsa to mellow and develop.
4. Heating the Skillet: Warm a large non-stick skillet over medium-high heat and add olive oil. Wait until the oil shimmers, approximately 2 minutes, indicating it’s hot enough to sear the salmon and lock in moisture.
5. Searing the Fillets: Place the crusted salmon fillets in the skillet and sear for 3-4 minutes on the first side without moving, allowing the edges to turn golden brown and develop the signature crunch.
6. Flipping and Finishing: Carefully flip the fillets and sear the other side for 2-3 minutes. Then, transfer the skillet to a preheated 375°F oven and bake the salmon for 8-10 minutes, or until the internal temperature reaches 145°F, ensuring it is cooked through.
7. Resting and Plating: Remove the salmon from the oven and let it rest for 5 minutes to allow juices to redistribute. Serve each fillet topped generously with pineapple salsa, garnish with lime wedges, and drizzle with pan drippings for extra flavor.

Notes

• Patting the salmon dry is essential for a crunchy crust.
• Resting the fish after seasoning enhances flavor absorption.
• Use unsweetened shredded coconut to avoid overly sweet crust.
• Honey in the salsa is optional and balances the acidity.
• Monitor internal temperature to avoid overcooking the salmon.
• Oven-safe skillet recommended for seamless stove-to-oven cooking.

Keywords: Coconut Crusted Salmon, Pineapple Salsa, Healthy Salmon Recipe, Tropical Salmon, Crunchy Crusted Fish, Quick Dinner, Seafood with Fruit Salsa