This tropical coconut crusted salmon is a fun twist on a classic dish! Coated in crispy coconut and served with zesty pineapple salsa, it brings a taste of the islands right to your kitchen.
I love how the crunchy coconut pairs perfectly with the sweet and tangy pineapple. It feels like a mini vacation on my plate! 🏖️ Plus, it’s super easy to make and impresses everyone!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here! If you prefer another fish, try using trout or mahi-mahi. You can also opt for skinless fillets for easier eating.
Coconut: Unsweetened shredded coconut gives a great texture and flavor. If unavailable, you can use sweetened shredded coconut, but reduce sugar in the recipe. Or, try ground almonds for a nutty twist!
Panko Breadcrumbs: Panko adds crunch; however, regular breadcrumbs work too. If you’re gluten-free, look for gluten-free panko to keep the dish suitable for your diet.
Pineapple: Fresh pineapple is best for salsa, but canned (unsweetened) works in a pinch. You can also swap it with mango for a different flavor!
How Do I Make Sure My Salmon Stays Moist and Flaky?
Cooking salmon perfectly can be tricky. Here’s how to keep it tender:
- Make sure your skillet is preheated. A good sear helps lock in moisture!
- Cook salmon skin-side down if using skin; it acts as a protective barrier.
- Don’t overcook it! Aim for an internal temperature of 145°F (63°C).
- Let it rest for a minute before serving, allowing juices to redistribute.
With these tips, your salmon will be deliciously moist every time!
Tropical Coconut Crusted Salmon With Pineapple Salsa
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 1/2 cup shredded unsweetened coconut
- 1/2 cup panko breadcrumbs
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for a little heat)
- Salt and black pepper, to taste
- 1 large egg
- 2 tablespoons olive oil or coconut oil
For the Pineapple Salsa:
- 1 cup fresh pineapple, diced
- 1 Roma tomato, seeded and diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt 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 will take about 15 minutes to prep and 10-12 minutes for cooking. In just under half an hour, you’ll have a colorful, tropical dinner ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Salsa:
In a medium bowl, combine the diced pineapple, tomato, red onion, jalapeño (if you’re using it), and cilantro. Squeeze the lime juice over everything and sprinkle a pinch of salt. Stir it all together and set aside, letting those yummy flavors meld!
2. Prepare the Crust Mixture:
In a shallow dish, mix the shredded coconut, panko breadcrumbs, paprika, cayenne pepper, salt, and black pepper. This is what will give your salmon that delicious crunchy crust!
3. Prep the Salmon:
Pat the salmon fillets dry with paper towels. In a small bowl, beat the egg. One by one, dip each salmon fillet into the egg, making sure to coat it evenly. Then, press it into the coconut breadcrumb mixture, covering all sides well.
4. Cook the Salmon:
Heat the olive or coconut oil in a large non-stick or cast-iron skillet over medium heat. Place the coated salmon fillets in the skillet, crust side down. Cook for about 4-5 minutes on each side, or until the crust turns golden brown and the salmon is cooked through (internal temperature should reach 145°F or 63°C).
5. Plate and Serve:
On each plate, place a serving of cooked rice as the base. Top with a coconut-crusted salmon fillet. Spoon generous amounts of the pineapple salsa over the salmon and rice, making it look vibrant and appetizing. Garnish with lime wedges and fresh cilantro leaves for that extra touch!
Enjoy your vibrant, tropical-inspired meal that brings a taste of paradise to your table!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before cooking. The best way to do this is to leave it in the fridge overnight or place it in a sealed bag and submerge it in cold water for quicker thawing.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs will work, though they may not be as crispy. For a gluten-free option, look for gluten-free breadcrumbs or crushed rice cereal.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the salmon in a preheated oven at 350°F (175°C) for about 10 minutes, so it stays crispy without drying out.
What Should I Serve with This Dish?
This coconut crusted salmon pairs wonderfully with rice, but you could also serve it with quinoa or a fresh green salad. A side of steamed vegetables or grilled asparagus would be delightful too!