This vibrant dish features tender salmon coated in crispy coconut flakes. Topped with fresh pineapple salsa, it brings a tropical twist to your dinner table!
Just thinking about this salmon makes my mouth water! I love how the sweet and crunchy coconut pairs with the zesty salsa. It’s like a mini-vacation on a plate! 🌴
Making this is super easy. I prepare the salmon, coat it, and while it bakes, I whip up the salsa. Dinner is ready in no time, and it always impresses my guests!
Key Ingredients & Substitutions
Salmon: Fresh salmon is best for this recipe, but if you can’t find it, try using trout or even a white fish like cod. Frozen salmon is also a good option; just be sure to thaw it completely before cooking.
Coconut: Unsweetened shredded coconut is ideal for flavor without added sugar. If you don’t have it, you can use sweetened coconut but be cautious with additional sugar in the recipe.
Panko Breadcrumbs: These give a fantastic crunch. If you’re gluten-free, swap them out for gluten-free breadcrumbs or crushed cornflakes for that crispy texture.
Pineapple: Fresh pineapple is the star of the salsa, but you can substitute it with canned pineapple. Just ensure it’s in juice, not syrup, to keep it light and refreshing.
How Do You Get the Perfect Crispy Coating on Salmon?
The secret to a crunchy coating lies in how you prepare it. First, ensure to coat the salmon in egg fully then press it into the coconut mixture, really packing it on. This helps create a thicker, crispy layer when cooked.
- Use medium heat for searing to avoid burning while ensuring it cooks through.
- Don’t skip the oven step! Baking helps the crust set and finish cooking the salmon perfectly.
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 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten
- 1 tbsp olive oil or coconut oil (for cooking)
For the Pineapple Salsa:
- 1 cup fresh pineapple, diced
- 1 small 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 to taste
To Serve:
- Cooked white rice or coconut rice
- Lime wedges
How Much Time Will You Need?
This delightful recipe will take you approximately 30 minutes. About 10 minutes for preparation and 20 minutes for cooking. It’s quick, easy, and the tropical flavors are perfect for any occasion!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Mix the Coating:
In a shallow dish, combine the shredded coconut, panko breadcrumbs, smoked paprika, garlic powder, salt, and black pepper. Mix well so all the dry ingredients are evenly distributed.
3. Coat the Salmon:
Dip each salmon fillet into the beaten egg, letting any excess egg drip off. Then, press the salmon firmly into the coconut mixture, ensuring it’s well coated on all sides.
4. Sear the Salmon:
In a large oven-proof skillet, heat the olive oil or coconut oil over medium heat. Once hot, add the coated salmon fillets and cook for about 2 minutes on each side, or until the crust turns golden brown.
5. Bake the Salmon:
After searing, carefully transfer the skillet or the salmon to the prepared baking sheet. Bake in the oven for 8-10 minutes until the salmon is just cooked through and flakes easily with a fork.
6. Make the Pineapple Salsa:
While the salmon is baking, prepare the pineapple salsa. In a bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Mix gently to combine all the flavors.
7. Serve It Up!
Serve the coconut-crusted salmon hot, topped generously with the pineapple salsa. Pair it with cooked white rice or coconut rice, and don’t forget the lime wedges for a zesty squeeze over the top!
Enjoy this tropical, flavorful dish that balances crispy salmon with fresh, zesty pineapple salsa! It’s sure to bring a taste of summer to your table any time of the year!
Can I Use Other Types of Fish in This Recipe?
Absolutely! While salmon is a favorite for this recipe due to its rich flavor, you can also use trout or even white fish like cod or tilapia. Just adjust the cooking time if the fillets are thinner or thicker than salmon.
What Can I Use Instead of Coconut?
If you’re not a fan of coconut or don’t have it on hand, you can substitute the shredded coconut with crushed cornflakes or even ground almonds for a different texture and flavor. Just remember that it will alter the overall taste of the dish.
How Should I Store Leftovers?
Store any leftover salmon and salsa separately in airtight containers in the fridge. The salmon will last for up to 3 days, while the salsa is best consumed within 2 days for optimal freshness. To reheat the salmon, you can warm it gently in the oven or a skillet over low heat.
Can I Make the Pineapple Salsa Ahead of Time?
Definitely! You can prepare the salsa a few hours in advance. Just keep it covered in the fridge to let the flavors meld together. However, it’s best enjoyed fresh, so avoid making it too far ahead of time to preserve the texture of the ingredients!