This Tropical Coconut Crusted Salmon is a fun twist on dinner! The fish is coated in crunchy coconut and baked to perfection, delivering a crispy and flavorful bite.
Don’t forget that sunny pineapple salsa! It brings a juicy and sweet touch that pairs wonderfully with the rich salmon. I can’t help but smile when I eat this dish. 😄
This recipe is a breeze to make! Just coat the salmon, bake it, and whip up the salsa. Dinner is ready in a flash, making weeknights feel a little more special!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here! If you can’t find salmon, try using trout or even tilapia. They both work well, but adjust cooking time for thinner fillets.
Coconut: Shredded unsweetened coconut provides a sweet crunch. If you’re looking for a twist, you could use crushed cornflakes for added crunch instead.
Panko Breadcrumbs: These light Japanese breadcrumbs give a lovely texture. Ordinary breadcrumbs can work too, but they won’t be as crunchy!
Pineapple: Fresh pineapple adds sweetness to the salsa. If it’s out of season, canned pineapple (in juice, not syrup) is a good substitute. Drain well before using.
Jalapeño: This is optional, depending on your spice preference. You can swap with bell peppers if you want to avoid heat or add a dash of hot sauce instead.
How Do I Get the Coconut Crust to Stick Properly?
Getting that crust to stick perfectly is key! Start by drying your salmon fillets well with paper towels to eliminate excess moisture. This helps the breading adhere better.
- Dredge the fish in flour first; this absorbs moisture and creates a base for the egg.
- Make sure to coat the fillets fully in the egg, allowing some of it to drip off.
- Press the coconut-panko mixture firmly on the fillets, making sure all sides are coated. This helps create a nice, crispy crust once baked.
Make sure your oil is hot enough before searing. This locks in the crust’s crunchiness and flavor!
Tropical Coconut Crusted Salmon With Pineapple Salsa
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (about 6 oz each), skin removed
- 1/2 cup shredded unsweetened coconut
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil (for searing)
For the Pineapple Salsa:
- 1 cup fresh pineapple, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and finely minced (optional for heat)
- Juice of 1 lime
- Salt and pepper, to taste
To Serve:
- Cooked basmati or jasmine rice
- Lime wedges
- Fresh cilantro leaves for garnish
How Much Time Will You Need?
This delightful dish takes about 15 minutes of preparation time and an additional 15-20 minutes of cooking time. In total, you’ll need around 35-40 minutes to enjoy this vibrant meal at home!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). This will ensure your salmon is cooked evenly. Line a baking sheet with parchment paper or lightly grease it to prepare for the salmon.
2. Mix the Coconut Coating:
In a shallow bowl, mix the shredded coconut, panko breadcrumbs, smoked paprika, salt, and black pepper. This mixture will create the perfect crispy coating for your salmon. Set it aside while you get the salmon ready.
3. Prepare for Breading:
In another bowl, whisk the eggs until smooth and set them aside. In a third bowl, place the flour. This setup will help you coat the salmon properly.
4. Coat the Salmon:
Pat the salmon fillets dry with paper towels. This helps the coating stick better. Dredge each fillet in flour first, shaking off any excess. Then, dip it into the egg, allowing any extra to drip off, and finally coat it evenly in the coconut-panko mixture. Press gently so that the coating sticks well.
5. Sear the Salmon:
Heat olive oil in a large ovenproof skillet over medium-high heat. Once hot, carefully add the salmon fillets. Sear for about 2 minutes on each side until the crust is golden brown and crisp.
6. Bake the Salmon:
After searing, transfer the skillet to your preheated oven. Bake the salmon for about 6-8 minutes, or until it is cooked through and flakes easily with a fork. This keeps it nice and moist while developing the crispy crust.
7. Make the Pineapple Salsa:
While the salmon bakes, prepare the pineapple salsa. In a bowl, combine diced pineapple, red bell pepper, red onion, cilantro, jalapeño (if you want some spice), lime juice, salt, and pepper. Toss gently to combine all the fresh flavors!
8. Serve It Up:
Now it’s time to serve! Place each salmon fillet over a bed of cooked jasmine or basmati rice. Generously spoon the pineapple salsa over the top or on the side.
9. Garnish and Enjoy:
Finish by garnishing with extra cilantro and lime wedges to squeeze over before enjoying your tasty meal! This dish is bright, flavorful, and sure to impress!
Enjoy your bright, crispy Tropical Coconut Crusted Salmon with the refreshing zing of pineapple salsa!
Can I Use Other Types of Fish for This Recipe?
Absolutely! While salmon is the star here, you can substitute with other firm white fish like mahi-mahi or halibut. Just adjust the cooking time as thinner fillets may cook faster.
Can I Prepare the Pineapple Salsa in Advance?
Yes, you can make the pineapple salsa a few hours ahead of time. Just store it in an airtight container in the fridge to let the flavors meld together. It’s best enjoyed fresh, but it will keep for about a day!
How Should I Store Leftover Salmon and Salsa?
Store any leftover salmon in an airtight container in the fridge for up to 2 days. The salsa can be stored the same way but is best eaten fresh. Reheat the salmon gently in the microwave or in a skillet to avoid overcooking.
Could I Make This Recipe Gluten-Free?
Definitely! Simply use gluten-free panko breadcrumbs instead of regular ones and ensure your flour is gluten-free. This way, you can enjoy a delicious gluten-free version of this dish!
