Coconut Crusted Salmon with Pineapple Salsa
Experience a tropical escape with every bite of this exquisite Coconut Crusted Salmon, perfectly paired with a vibrant, fresh Pineapple Salsa. This dish marries the rich, flaky texture of salmon with a crunchy, golden coating of sweet coconut and crisp panko. The bright, zesty salsa, bursting with the flavors of ripe pineapple, crisp bell pepper, and aromatic cilantro, cuts through the richness of the fish, creating a beautifully balanced and unforgettable meal. It's an elegant yet surprisingly simple dish that brings a taste of the islands to your table, ideal for both weeknight dinners and special occasions.
Prep Time
25 minutes
Cook Time
10-12 minutes
Total Time
Approximately 55 minutes (including 20 minutes chilling time)
Servings
4 servings
Keywords
Why This Recipe Delivers
- Delivers an exquisite balance of sweet, savory, and tangy flavors.
- Features a delightfully crispy coconut-panko crust that seals in moisture.
- Ready in under an hour (including chilling time), making it perfect for weeknights.
- Packed with lean protein and fresh, vibrant ingredients.
- A beautiful and impressive dish that's surprisingly simple to prepare.
Ingredients
- 4 (approximately 170g / 6 oz each) salmon fillets, skin removed
- 240g (1 cup) unsweetened shredded coconut
- 60g (½ cup) panko breadcrumbs
- 2 large eggs, lightly beaten
- 30ml (2 tbsp) olive oil, for searing
- 200g (1 cup) fresh pineapple, finely diced (from about ½ medium pineapple)
- 60g (½ medium) red bell pepper, finely chopped
- 30g (¼ cup) red onion, finely minced
- 5g (1 tbsp) fresh cilantro, chopped
- 30ml (juice of 1 large) lime
- 5ml (1 tsp) honey, optional, for extra sweetness in the salsa
- 3g (½ tsp) sea salt, plus more to taste
- 1g (¼ tsp) freshly ground black pepper, plus more to taste
- 0.5g (¼ tsp) smoked paprika, for subtle warmth in the salmon seasoning
- Lime wedges, for serving
Instructions
- Preparing the Salmon. Pat the salmon fillets thoroughly dry with paper towels; removing excess moisture is crucial for achieving a proper crust. Season both sides generously with sea salt, freshly ground black pepper, and smoked paprika. Allow the seasoned fillets to rest for 10 minutes at room temperature, which helps the seasoning penetrate and ensures more even cooking.
- Making the Coconut Crust. Set up a breading station. In a shallow dish, combine the unsweetened shredded coconut and panko breadcrumbs, mixing them well. In a second shallow dish, whisk the two large eggs until lightly beaten. Dip each seasoned salmon fillet first into the beaten egg, ensuring it's fully coated, then lift and allow any excess egg to drip off. Immediately transfer the fillet to the coconut-panko mixture, pressing firmly to adhere the crust evenly on all sides. Gently press the mixture onto the salmon to ensure a thick, even coating.
- Chilling the Crusted Salmon. Once all fillets are crusted, place them on a plate or baking sheet lined with parchment paper. Transfer them to the refrigerator and chill for at least 20 minutes. This crucial step helps the coconut-panko crust adhere firmly to the salmon during cooking, preventing it from falling off in the pan.
- Preparing the Pineapple Salsa. While the crusted salmon is chilling, prepare the vibrant salsa. In a medium mixing bowl, combine the finely diced fresh pineapple, finely chopped red bell pepper, minced red onion, and chopped fresh cilantro. Add the freshly squeezed lime juice, a drizzle of honey (if you prefer a sweeter salsa, otherwise omit), and a pinch of sea salt. Toss all ingredients gently to combine, being careful not to mush the pineapple. Taste and adjust seasoning as needed, then set aside at room temperature to allow the flavors to meld.
- Searing the Salmon. Heat the olive oil in a large, heavy-bottomed non-stick pan or cast-iron skillet over medium-high heat. The oil should be shimmering but not smoking. Carefully place the chilled, crusted salmon fillets into the hot pan, ensuring not to overcrowd it; cook in batches if necessary. Sear for 3-4 minutes per side, until the coconut crust is golden brown and crispy, and the salmon is cooked through to your desired doneness. For medium-rare, the internal temperature should reach 50-52°C (122-125°F); for medium, 54-57°C (130-135°F).
- Resting and Serving. Once cooked, transfer the salmon fillets to a clean plate and let them rest for 2-3 minutes. This allows the juices to redistribute, ensuring a moist and tender result. Serve the warm Coconut Crusted Salmon immediately, topped generously with the fresh Pineapple Salsa and garnished with fresh lime wedges for an extra burst of citrus.
Tools You’ll Need
- Large non-stick skillet or cast-iron pan
- Shallow dishes for breading
- Cutting board
- Sharp chef's knife
- Mixing bowls
- Whisk
- Tongs or fish spatula
- Paper towels
- Measuring cups and spoons
- Instant-read thermometer (optional, but recommended)
Essential Success Tips
- Always pat salmon fillets very dry before seasoning and breading; moisture is the enemy of a crispy crust.
- Chill the crusted salmon for at least 20 minutes before cooking. This firms up the coating and helps it adhere during searing.
- Do not overcrowd the pan. Cook salmon in batches if necessary to ensure even searing and a crispy crust. Overcrowding lowers pan temperature and can lead to steaming.
- Use fresh, ripe pineapple for the salsa. The sweetness and acidity are crucial for balancing the richness of the salmon.
- Adjust the heat while searing. If the crust browns too quickly before the salmon is cooked, reduce the heat slightly.
Professional Cooking Secrets
- For an extra layer of flavor and aroma in your crust, lightly toast the shredded coconut in a dry pan for a few minutes before mixing it with the panko. Be careful not to burn it.
- To achieve perfect doneness, use an instant-read thermometer. For a juicy, medium-rare to medium salmon, aim for an internal temperature of 52-57°C (125-135°F) at the thickest part. The salmon will continue to cook slightly after removal from heat.
- Marinating your salmon briefly (10-15 minutes) in a small amount of lime juice or a light soy sauce before seasoning can add another dimension of flavor and tenderness, just be sure to pat it very dry again before crusting.
Notes
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or air fryer to maintain crispiness.
- For a spicier kick, add a pinch of finely minced jalapeño or a dash of hot sauce to the pineapple salsa.
- This dish pairs wonderfully with a side of steamed jasmine rice or a simple green salad with a light vinaigrette.
Frequently Asked Questions
Can I bake this salmon instead of searing it?
Yes, you can bake it! Preheat your oven to 200°C (400°F). After crusted and chilled, bake the salmon for 12-15 minutes, or until cooked through and the crust is golden brown. Baking may yield a slightly less crispy crust than searing, but it's still delicious.
How can I tell if my pineapple is ripe for the salsa?
A ripe pineapple will have a sweet aroma at its base, a vibrant golden-yellow color, and leaves that can be easily pulled from the center. It should also yield slightly when gently squeezed.
What if I don't have panko breadcrumbs?
While panko provides the best crunch, you can substitute with regular fine breadcrumbs. The texture of the crust might be slightly less airy, but it will still be delicious. For a gluten-free option, use gluten-free panko or crushed cornflakes.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 38g, Fat: 28g, Carbs: 20g, Fiber: 3g (per serving, estimated)
Allergy Information
Contains fish and eggs. This recipe is naturally gluten-free if using gluten-free panko breadcrumbs or omitting panko entirely. It is also dairy-free. Always check ingredient labels for hidden allergens.
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