Go Back

Tropical Coconut Crusted Salmon

Crispy golden salmon fillets coated in shredded coconut and panko, topped with a zesty fresh pineapple salsa.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 Fillets
Course: Dinner, Main Course
Cuisine: Fusion, Tropical
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 fillets salmon skinless preferred
  • 1 cup shredded coconut sweetened or unsweetened
  • 0.5 cup panko breadcrumbs
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
Pineapple Salsa
  • 2 cups fresh pineapple diced
  • 0.5 medium red bell pepper diced
  • 0.25 cup red onion minced
  • 0.25 cup fresh cilantro chopped
  • 1 lime juiced

Equipment

  • Large skillet
  • 3 Shallow bowls
  • Knife and Cutting Board

Method
 

  1. In a bowl, combine diced pineapple, red pepper, onion, cilantro, and lime juice to make the salsa. Set aside.
  2. Set up three bowls: one with seasoned flour, one with beaten eggs, and one with the coconut/panko mixture.
  3. Dredge each salmon fillet in flour, then dip in egg, and press firmly into the coconut mixture.
  4. Heat oil in a skillet over medium heat. Cook salmon for 3-4 minutes per side until golden brown and crispy.
  5. Serve hot over rice, topped generously with pineapple salsa.

Notes

If using sweetened coconut, watch the heat closely as the sugars can burn quickly. Lower heat is safer.