This Tropical Coconut Crusted Salmon is a fun dish that brings the sunny flavors of coconut and pineapple together. The crisp coconut coating gives the salmon a delightful crunch!
Honestly, when I make this, it feels like a mini beach vacation on my plate. Pair it with the fresh pineapple salsa, and I’m ready to hula dance in the kitchen! 🌴
This dish is not only tasty but also healthy! I love how quick it is to prepare—just coat the salmon, bake it, and top it with the salsa for a bright, delicious meal!
Key Ingredients & Substitutions
Salmon: Fresh salmon is the star of this dish. You can use skin-on or skinless fillets. If salmon is unavailable, try using trout or even firm white fish like tilapia.
Coconut: Unsweetened shredded coconut is best for that authentic tropical vibe. If you can’t find it, sweetened coconut works too, just be mindful of the extra sweetness.
Panko Breadcrumbs: These add the perfect crunch! If you’re looking for a gluten-free option, use gluten-free breadcrumbs or crushed rice cereal.
Pineapple: Fresh pineapple is ideal for the salsa, but canned pineapple (drained) can be a quick substitute. Frozen pineapple can also work if thawed and drained.
Eggs: If you’re avoiding eggs, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to help the coating stick.
How Do You Get the Perfect Coconut Coating?
Coating the salmon correctly is key to achieving that crispy texture. Here’s a simple way to do it:
- First, dry the salmon with paper towels; moisture can prevent the crust from sticking.
- Use the egg wash before dredging in your coconut mixture to help the coating adhere well.
- When pressing the coating onto the fish, be firm but gentle; ensure it’s well coated for maximum crunch!
Lastly, a light brush of oil or melted butter on top will aid in browning while it bakes, yielding that beautifully golden crust.
Tropical Coconut Crusted Salmon With Pineapple Salsa
Ingredients You’ll Need:
For the Coconut Crusted Salmon:
- 4 salmon fillets (6 oz each), skin removed
- 1/2 cup shredded unsweetened coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 1-2 tbsp olive oil or melted butter (for brushing)
For the Pineapple Salsa:
- 2 cups fresh pineapple, diced
- 1 small red bell pepper, finely chopped
- 1/4 cup red onion, finely diced
- 1 small jalapeño, seeded and finely chopped (optional for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
To Serve:
- Cooked white rice or jasmine rice
- Lime wedges
- Sliced green onions (for garnish)
How Much Time Will You Need?
This recipe takes around 10 minutes for prepping the ingredients and about 15 minutes for cooking. In total, you’ll need approximately 25-30 minutes to prepare this delicious dish from start to finish, perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Pineapple Salsa:
In a bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño (if using), and cilantro. Squeeze in the lime juice, season with salt and pepper to taste, and mix everything well. This fresh salsa can sit while you prepare the salmon, allowing the flavors to blend!
2. Prepare the Coating:
In a shallow dish, combine the shredded coconut, panko breadcrumbs, all-purpose flour, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well so all ingredients are evenly distributed and ready for coating.
3. Prep the Salmon:
Now it’s time to prep your salmon! Pat the fillets dry with paper towels to remove excess moisture—this ensures a crispier coating. In another shallow bowl, crack and beat the eggs until combined. This will help the coating stick to the fish.
4. Coat the Salmon:
Take each salmon fillet and dip it into the beaten eggs, making sure it’s well coated. Then, transfer the fillet to the coconut breadcrumb mixture and dredge it, pressing gently to help the coating adhere well. Repeat for all fillets.
5. Cook the Salmon:
Preheat your oven to 400°F (200°C). Arrange the coated salmon fillets on a baking sheet lined with parchment paper or a lightly greased baking dish. Brush the tops of the fillets lightly with olive oil or melted butter to promote golden browning.
6. Bake the Salmon:
Bake the salmon in the preheated oven for about 12-15 minutes. Keep an eye on them until the crust is beautifully golden and the salmon is cooked through and flakes easily (check for an internal temperature of 145°F/63°C).
7. Serve:
To serve, place a scoop of cooked rice on each plate, top it with your coconut-crusted salmon, and add a generous portion of pineapple salsa on the side and over the salmon. Don’t forget to garnish with sliced green onions and extra lime wedges for that refreshing kick!
This recipe yields a delicious, tropical-flavored meal that’s sure to impress! Enjoy your Tropical Coconut Crusted Salmon With Pineapple Salsa! 🍍
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to fully thaw it in the refrigerator overnight or use the quick-thaw method by submerging it in cold water in a sealed bag. Pat it dry before coating and cooking.
What If I Don’t Have Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs can work as a substitute. For an even crunchier texture, consider using crushed crackers or cornflakes!
How Should I Store Leftovers?
Store any leftover coconut-crusted salmon and pineapple salsa in an airtight container in the fridge for up to 2 days. To reheat the salmon, place it in a preheated oven at 350°F (175°C) until warmed through for best results!
Can I Prepare the Salsa in Advance?
Absolutely! You can make the pineapple salsa a few hours ahead of time. Just keep it covered in the refrigerator until you’re ready to serve. This will allow the flavors to develop even more!
