Print

Delicious Coconut Crusted Salmon with Pineapple Salsa

Print Recipe

Ingredients

Scale
  • 4salmon fillets (6 ozeach)
  • 2large eggs
  • ¼ cupall-purpose flour
  • 1 cupunsweetened shredded coconut
  • ½ cuppanko breadcrumbs
  • Salt and pepper, to taste
  • 2 tablespoonscoconut oil (or olive oil, if baking)
  • 1 cupdiced fresh pineapple
  • ¼ cupchopped red onion
  • ½red bell pepper, finely diced
  • 1jalapeño, minced (seeds removed)
  • Juice of1lime
  • ¼ cupchopped fresh cilantro
  • Salt, to taste

Instructions

  1. Start by making the refreshing pineapple salsa. In a medium-sized bowl, combine the diced fresh pineapple, chopped red onion, finely diced red bell pepper, minced jalapeño, lime juice, and fresh cilantro. Season with salt to taste. Mix the ingredients well and set aside, allowing the flavors to meld while you prepare the salmon.
  2. Now that your salsa is ready, it’s time to prepare for the salmon. Preheat your oven to 400°F if you prefer baking or heat coconut oil in a large skillet over medium heat for frying. On a clean surface, set up three shallow bowls: one filled with seasoned flour, another with beaten eggs, and the last with a mix of shredded coconut and panko breadcrumbs. This setup makes it easy to coat the salmon fillets properly.
  3. Take each salmon fillet and season them with salt and pepper to bring out their natural flavors. Begin the breading process by dredging each piece in the flour, lightly shaking off any excess. Next, dip the fillet into the beaten eggs, ensuring it gets fully coated. Finally, press it into the coconut-panko mixture, making sure to cover the fillet thoroughly to achieve that perfect crust.
  4. If you’re baking the salmon, place the coated fillets on a parchment-lined baking sheet and bake in the preheated oven for about 12–15 minutes or until the fish is cooked through and the crust is golden brown. If frying, add the fillets to the skillet, cooking each side for approximately 4–5 minutes until they turn crispy and are fully cooked (the internal temperature should reach 145°F). Chef’s tip: avoid overcrowding the skillet to maintain the crunchiness of the crust.

Notes

Ensure even coating by pressing the breadcrumbs firmly onto the salmon fillets. Let the salmon rest for a few minutes after cooking to help retain moisture.

Nutrition

Find it online: https://www.delicetreats.com/coconut-crusted-salmon-pineapple-salsa/