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–+ servings

Coconut Crusted Salmon with Pineapple Salsa

A delicious and tropical dish featuring salmon fillets coated in a crispy coconut crust, served with a fresh pineapple salsa.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, seafood
Cuisine: American, Hawaiian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Coconut Crusted Salmon
  • 4 fillets salmon skinless
  • 1 cup shredded coconut unsweetened
  • 1/2 cup panko breadcrumbs
  • 2 large eggs beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil for drizzling
Pineapple Salsa
  • 1 cup pineapple diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup cilantro chopped
  • 1 lime juice freshly squeezed
  • 1/2 teaspoon jalapeño finely chopped, optional
  • 1/4 teaspoon salt

Method
 

Prepare the Salmon
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine shredded coconut, panko breadcrumbs, salt, and pepper.
  3. Dip each salmon fillet in beaten eggs, then coat with the coconut mixture, pressing gently to adhere.
  4. Place the coated salmon on a baking sheet lined with parchment paper.
  5. Drizzle olive oil over the salmon fillets.
Bake the Salmon
  1. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the coconut is golden brown.
Make the Pineapple Salsa
  1. In a separate bowl, combine diced pineapple, red onion, cilantro, lime juice, jalapeño (if using), and salt.
  2. Mix well and let sit for 10 minutes to allow flavors to meld.
Serve
  1. Serve the coconut crusted salmon topped with pineapple salsa.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 6gFiber: 2gSugar: 5g

Notes

This dish pairs well with rice or a fresh green salad.

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