Coconut Crusted Salmon Recipe – Tropical Salmon with Pineapple Salsa & Crispy Coconut Coating
This Tropical Coconut Crusted Salmon with Pineapple Salsa is a vibrant, island-inspired dish that’s as beautiful as it is delicious. Tender salmon fillets are coated in a crispy coconut crust, then baked or pan-seared to golden perfection. Topped with a refreshing pineapple salsa made with lime, cilantro, and a touch of jalapeño, this recipe balances sweet, savory, and tangy flavors in every bite. Perfect for summer dinners, entertaining, or when you want a tropical escape at home, it’s a healthy, flavorful meal that feels gourmet but is easy to make.
Equipment
- Mixing bowls
- Whisk or fork
- Skillet or baking sheet
- Knife + cutting board
- Parchment paper (if baking)
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs
- 2 tbsp olive oil or 1 beaten egg (for coating)
- Salt & pepper to taste
- 1 tsp paprika (optional)
Pineapple Salsa:
- 1 cup fresh pineapple, diced
- ¼ cup red onion, finely chopped
- 2 tbsp cilantro, chopped
- Juice of 1 lime
- 1 jalapeño, minced (optional)
- ½ avocado, diced (optional)
- Pinch of salt
Instructions
- Prep Salmon: Pat salmon fillets dry. Season with salt, pepper, and paprika.
- Make Crust: In a bowl, combine coconut and panko breadcrumbs
- Coat Salmon: Brush salmon with olive oil or dip in beaten egg. Press coconut mixture firmly onto the top of each fillet.
- Cook Salmon:Bake: Place on parchment-lined sheet pan. Bake at 400°F (200°C) for 12–15 minutes until crust is golden and salmon flakes easily.Pan-Sear: Heat oil in skillet. Place salmon crust-side down for 2–3 minutes, then flip and cook until done.
- Prepare Salsa: Mix pineapple, onion, cilantro, lime juice, jalapeño, avocado, and salt in a bowl.
- Serve: Plate salmon and top with pineapple salsa. Garnish with extra cilantro or toasted coconut flakes.
Notes
- Fish swaps: Mahi-mahi, cod, or halibut work well.
- Crunch boost: Mix extra panko with coconut for crispier crust.
- Spicy twist: Add chili flakes to crust or drizzle sriracha before serving.
- Vegan option: Use firm tofu instead of salmon.
- Storage: Keep leftovers in airtight container for 2 days. Reheat in oven to maintain crispness.
- Tip: Double the salsa—it disappears quickly and pairs well with rice or chips.