I love making Coconut Crusted Salmon with Pineapple Salsa on warm nights. I keep the steps simple and the flavors bright, and I often serve it with tropical coconut pineapple rice to make a full, happy meal.
Your Ingredients List
- 4 salmon fillets
- 1 cup shredded coconut
- 1/2 cup breadcrumbs
- 2 eggs
- 1/4 cup flour
- Salt and pepper to taste
- 1 cup fresh pineapple, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt to taste
My Go-To Equipment
I use a rimmed baking sheet, a bowl for dredging, and a sharp knife for the pineapple. Parchment paper makes cleanup very easy. A small bowl for the salsa helps me mix and taste.
The Simple Steps to Follow
- Preheat the oven to 400°F (200°C).
- Mix the shredded coconut and breadcrumbs in a bowl.
- Season the salmon with salt and pepper.
- Dip each fillet in flour.
- Dip each fillet in beaten eggs.
- Press the fillets into the coconut-breadcrumb mix to coat.
- Place the coated salmon on a parchment-lined baking sheet.
- Bake for 15 to 20 minutes until the fish is cooked and crust is golden.
- Combine pineapple, red onion, cilantro, lime juice, and salt in a bowl for the salsa.
- Serve the salmon topped with the pineapple salsa.
Healthy Twists on a Classic
I swap half the breadcrumbs for rolled oats to cut down on processed crumbs. For less fat I use egg whites instead of whole eggs. If you want more fiber, add chopped bell pepper to the salsa and try this bright pineapple coconut bread on the side for a fun snack.
Serving Suggestions From My Table
I plate the salmon over a small bed of greens for a light lunch. For a fuller dinner, serve with roasted veggies and a scoop of rice. For a sweet finish, I like to offer a slice of apple cake with cream cheese frosting.
Getting It Just Right
Check the salmon at 15 minutes. The fish should flake easily and the crust should be golden. Use room temperature eggs so the coating sticks. Pat the crust on firmly so it does not fall off while baking.
How to Store Leftovers
Cool leftover salmon to room temp within two hours. Store in an airtight container in the fridge for up to two days. Reheat gently in a low oven to keep the crust crisp, or enjoy cold in a salad.
Enjoy Every Moment
I love how this dish brings bright flavors to our table. It is easy, fast, and full of tropical notes that feel like a small celebration.
A Few Common Questions
Can I make Coconut Crusted Salmon with Pineapple Salsa ahead of time?
You can make the salsa a few hours ahead and keep it chilled. I do the salsa the day before but I only coat and bake the salmon just before serving for best texture.
Can I use frozen salmon for Coconut Crusted Salmon with Pineapple Salsa?
Yes, frozen salmon works if you thaw it in the fridge first. Pat it very dry before seasoning and coating so the crust will stick.
Is Coconut Crusted Salmon with Pineapple Salsa spicy?
No, this recipe is mild and bright. If you like heat, add a little chopped jalapeño to the salsa for a gentle kick.
Print
Coconut Crusted Salmon with Pineapple Salsa
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A bright and easy dish featuring salmon fillets crusted with coconut and served with a refreshing pineapple salsa.
Ingredients
- 4 salmon fillets
- 1 cup shredded coconut
- 1/2 cup breadcrumbs
- 2 eggs
- 1/4 cup flour
- Salt and pepper to taste
- 1 cup fresh pineapple, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Mix the shredded coconut and breadcrumbs in a bowl.
- Season the salmon with salt and pepper.
- Dip each fillet in flour.
- Dip each fillet in beaten eggs.
- Press the fillets into the coconut-breadcrumb mix to coat.
- Place the coated salmon on a parchment-lined baking sheet.
- Bake for 15 to 20 minutes until the fish is cooked and crust is golden.
- Combine pineapple, red onion, cilantro, lime juice, and salt in a bowl for the salsa.
- Serve the salmon topped with the pineapple salsa.
Notes
Check the salmon at 15 minutes. For best texture, coat and bake the salmon just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: salmon, coconut crusted, pineapple salsa, tropical, easy recipe