Go Back
–+ servings
Coconut Crusted Salmon with Pineapple Salsa

Coconut Crusted Salmon with Pineapple Salsa: Easy & Tropical

This Coconut Crusted Salmon with Pineapple Salsa is a quick, tropical delight perfect for any dinner table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Healthy, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Rich in omega-3 fatty acids.
  • 1 cup Unsweetened Shredded Coconut Can substitute with panko breadcrumbs.
  • 1 cup Panko Breadcrumbs Use gluten-free for a gluten-free option.
  • 1/2 cup All-Purpose Flour Alternative: gluten-free flour.
  • 2 large Large Eggs Whisked.
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Coconut Oil or Olive Oil For frying.
For the Pineapple Salsa
  • 1 cup Fresh Pineapple Chopped.
  • 1 medium Red Bell Pepper Chopped.
  • 1/2 medium Red Onion Chopped.
  • 1 medium Jalapeño Chopped, adjust to taste.
  • 2 tablespoons Lime Juice
  • 1/4 cup Fresh Cilantro Chopped.

Equipment

  • skillet
  • Oven
  • medium bowl
  • Shallow Bowls

Method
 

Preparation
  1. Chop the fresh pineapple, red bell pepper, red onion, and jalapeño into small, uniform pieces. Combine in a bowl with lime juice, chopped cilantro, and a pinch of salt. Set aside for 15-20 minutes.
  2. Preheat oven to 400°F (200°C) or heat skillet over medium heat with coconut oil.
  3. Set up a breading station with shallow bowls for flour, whisked eggs, and a mix of shredded coconut and panko breadcrumbs.
  4. Pat the salmon fillets dry, dredge in flour, dip in egg, and coat with coconut-panko mixture.
  5. Bake salmon for 12-15 minutes or fry for 4-5 minutes on each side until golden brown and crispy.
  6. Serve the salmon topped with pineapple salsa while hot.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 25gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 6mg

Notes

Pat salmon dry for better adhesion, preheat oil, and adjust jalapeño for desired heat level. Store leftovers in an airtight container and reheat to maintain crispiness.

Tried this recipe?

Let us know how it was!