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Coconut Crusted Salmon

Coconut Crusted Salmon with Pineapple Salsa Delight

This Coconut Crusted Salmon is a delicious summer dish packed with tropical flavors, perfectly paired with pineapple salsa, making it a healthy dinner option.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 50 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Fillets Opt for skinless fillets for easier preparation
  • 1 cup Unsweetened Shredded Coconut Substitute with desiccated coconut if needed
  • 1 cup Panko Breadcrumbs Use gluten-free panko or crushed gluten-free crackers for gluten-free
  • 1/2 cup All-Purpose Flour Can be replaced with cornstarch for a gluten-free version
  • 2 large Large Eggs Use flax eggs as a plant-based alternative
  • to taste Salt and Pepper Enhances flavor
  • 2 tablespoons Coconut Oil or Olive Oil Used for frying; choose olive oil for a lighter version when baking
For the Pineapple Salsa
  • 2 cups Pineapple Fresh pineapple brings sweetness and acidity
  • 1 cup Red Bell Pepper Adds color and crunch
  • 1/2 cup Red Onion Substitute with sweet onion for a milder taste
  • 1 piece Jalapeño Adjust quantity based on your spice preference
  • 2 tablespoons Lime Juice Offers fresh acidity to balance the sweetness
  • 1/4 cup Fresh Cilantro Substitute with parsley if preferred

Equipment

  • skillet
  • Oven
  • Medium bowl
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Combine the diced pineapple, chopped red bell pepper, finely diced red onion, jalapeño, fresh lime juice, and chopped cilantro in a medium bowl. Season with salt to taste and mix well. Allow the salsa to sit for at least 15-20 minutes.
  2. Preheat your oven to 400°F (200°C) or heat coconut oil in a skillet over medium heat.
  3. Set up a breading station with three bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
  4. Dredge each salmon fillet in flour, dip in egg, and coat with the coconut-panko mixture.
  5. Bake on a greased baking sheet for 12-15 minutes or fry for 4-5 minutes per side until golden brown.
  6. Serve the cooked salmon topped with the pineapple salsa. Enjoy with steamed jasmine rice or a green salad.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 350mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 50mgCalcium: 30mgIron: 2mg

Notes

Pat salmon fillets dry before breading for better crust adhesion. Let the salsa sit to enhance flavors.

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