Coconut Crusted Salmon Pineapple Salsa (Printable)

Crispy coconut coated salmon with fresh pineapple salsa for a tropical main course.

# What You Need:

→ Salmon & Coconut Crust

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→ Pineapple Salsa

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→ For Serving

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# Directions:

01 - Pat salmon fillets dry with paper towels. Season both sides with sea salt, black pepper, and smoked paprika. Let rest at room temperature for 10 minutes.
02 - In a shallow dish, combine shredded coconut and panko breadcrumbs. In a separate dish, lightly beat the eggs. Dip each salmon fillet into the egg, allowing excess to drip off, then press into the coconut-panko mixture to coat all sides evenly.
03 - In a medium bowl, combine diced pineapple, red bell pepper, red onion, and chopped cilantro. Add lime juice, honey, and a pinch of sea salt. Toss gently and set aside to let flavors meld.
04 - Preheat oven to 375°F. Heat a large oven-safe non-stick skillet over medium-high heat. Add olive oil. When oil shimmers, place coated salmon fillets in the skillet. Sear for 3-4 minutes until golden-brown. Flip fillets and sear the other side for 2-3 minutes. Transfer skillet to the oven and bake for 8-10 minutes, or until salmon reaches an internal temperature of 145°F.
05 - Remove salmon from oven and let rest for 5 minutes. Plate salmon and top each fillet with a generous spoonful of pineapple salsa. Garnish with lime wedges and a drizzle of pan juices, if desired.

# Expert Suggestions:

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  • The combination of crispy coconut crust and tender salmon creates this incredible texture contrast that keeps every bite interesting
  • You get that restaurant quality presentation with minimal effort, making it perfect for dinner parties or weeknight upgrades
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  • Don't skip the resting period because the coconut crust needs those few minutes to firm up or it'll slide right off when you try to serve it
  • The internal temperature will continue rising a few degrees after you pull it from the oven, so don't overcook it while it's still in there
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  • Press the coconut mixture onto the salmon firmly and don't shake off too much of the loose pieces, those become the crispiest, most delicious bits
  • If you're making this for a crowd, you can sear all the salmon ahead and finish them in the oven all at once on a baking sheet
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