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Tropical Coconut Crusted Salmon with Pineapple Salsa

Crispy, golden coconut-crusted salmon fillets topped with a zesty, fresh pineapple and jalapeño salsa for a sweet and savory tropical dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: Seafood, Tropical
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

The Salmon
  • 4 fillets salmon skinless preferred
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup shredded coconut sweetened or unsweetened
  • 0.5 cup Panko breadcrumbs
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne pepper optional
The Pineapple Salsa
  • 2 cups fresh pineapple diced small
  • 0.5 red bell pepper diced
  • 0.25 cup red onion finely chopped
  • 1 jalapeño seeded and minced
  • 0.25 cup fresh cilantro chopped
  • 2 limes juiced

Equipment

  • Baking sheet
  • 3 Shallow bowls
  • Chef's knife
  • Cutting board

Method
 

  1. Prepare the salsa by combining diced pineapple, bell pepper, onion, jalapeño, cilantro, lime juice, and salt in a bowl. Refrigerate.
  2. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Set up 3 bowls: One with seasoned flour, one with beaten eggs, and one with the coconut/panko mixture.
  4. Pat salmon dry. Dredge in flour, dip in egg, then press firmly into coconut mixture to coat.
  5. Place salmon on baking sheet. Drizzle with a little oil.
  6. Bake for 12-15 minutes until crust is golden and fish flakes easily.
  7. Serve hot topped with the chilled pineapple salsa.

Notes

Watch the coconut carefully while baking as it can burn quickly. If browning too fast, tent loosely with foil.