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Coconut Crusted Salmon

Coconut Crusted Salmon with Zesty Pineapple Salsa Bliss

Indulge in Coconut Crusted Salmon, a quick dinner recipe that bursts with tropical flavors and served with zesty pineapple salsa.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Seafood, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Firm white fish like mahi-mahi can be used as a substitute.
  • 1 cup Shredded Coconut Toast beforehand for enhanced flavor.
  • 1 cup Panko Bread Crumbs Select gluten-free options if needed.
  • 2 large Eggs
For the Pineapple Salsa
  • 1 cup Pineapple Diced, mango or papaya can be substitutes.
  • 1 medium Red Bell Pepper Finely chopped.
  • 1 small Red Onion Finely chopped.
  • 1/4 cup Cilantro
  • 2 tablespoons Lime Juice Lemon juice can be used as an alternative.
  • 1 tablespoon Honey Optional, skip for sugar-free version.
  • 1/2 teaspoon Smoked Paprika Adjust to taste.
  • 1/4 teaspoon Black Pepper Adjust to taste.

Equipment

  • Skillet
  • Mixing Bowl
  • Shallow Dish

Method
 

Instructions
  1. Pat the salmon fillets dry with a paper towel, season with salt, black pepper, and smoked paprika, and let rest for 10 minutes.
  2. In a shallow dish, mix shredded coconut and panko bread crumbs. In another bowl, whisk eggs.
  3. Coat each salmon fillet in the egg mixture, then press into the coconut-panko mixture on both sides.
  4. In a mixing bowl, combine pineapple, red bell pepper, red onion, cilantro, and lime juice. Optionally, add honey and season with salt.
  5. Heat a skillet over medium-high heat and add oil. Cook salmon for 3-4 minutes on each side until golden brown.
  6. Transfer the skillet to a preheated 400°F oven and bake for 15 minutes until salmon is flaky and reaches 145°F internally.
  7. Plate the salmon and top with pineapple salsa before serving.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 24gProtein: 30gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 450mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 100IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

For optimal crispiness, dry the fish well, preheat the skillet, and do not overcrowd during cooking. Optionally, toast the coconut before using it in the recipe.

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