Save The first time I made this coconut crusted salmon was actually on a Tuesday night after a particularly long day at work. I had bought salmon on impulse and a bag of shredded coconut was sitting in my pantry from some abandoned baking project. Something about the combination just made sense in that exhausted-but-hungry way that leads to the best discoveries. My roommate walked in mid-cooking and said it smelled like a vacation.
I served this at my first dinner party in my new apartment last spring. People went quiet for a solid minute after taking their first bites, which I have learned is the highest compliment you can receive. The pineapple salsa disappears fast so I always make extra now.
Ingredients
- 4 (6-oz) salmon fillets, skin removed: Fresh salmon gives the best results but thawed frozen works perfectly fine
- 1 cup unsweetened shredded coconut: Sweetened coconut will burn faster so stick to unsweetened
- ½ cup panko breadcrumbs: These create that irresistible crispy texture that holds everything together
- 2 large eggs, lightly beaten: Room temperature eggs adhere better to the salmon
- 2 tbsp olive oil: For getting that gorgeous golden sear
- ½ tsp sea salt: Enhances all the flavors without overwhelming
- ¼ tsp freshly ground black pepper: Freshly cracked makes a noticeable difference
- ¼ tsp smoked paprika: Adds a subtle depth that ties everything together
- 1 cup fresh pineapple, diced: Fresh pineapple has the bright acidity that canned lacks
- ½ red bell pepper, finely chopped: Brings crunch and beautiful color
- ¼ cup red onion, minced: Sharpness that balances the sweet coconut
- 1 tbsp fresh cilantro, chopped: Fresh herbs make the salsa sing
- Juice of 1 lime: The acid that wakes up every single ingredient
- 1 tsp honey: Just enough to round out the salsa flavors
- Pinch of sea salt: Pulls all the salsa flavors together
- Lime wedges: For squeezing over the finished dish
Instructions
- Prep the salmon:
- Pat those fillets completely dry with paper towels then season both sides with salt, pepper, and smoked paprika. Let them sit at room temperature for 10 minutes while you prep everything else.
- Set up your coating station:
- Mix coconut and panko in one shallow dish and beat eggs in another. Dip each salmon fillet into egg, let excess drip off, then press firmly into the coconut mixture to coat all sides.
- Make the pineapple salsa:
- Combine pineapple, red bell pepper, red onion, cilantro, lime juice, honey, and salt in a medium bowl. Toss gently and let it sit at room temperature while you cook the salmon.
- Sear to golden perfection:
- Preheat oven to 375°F and heat olive oil in a large oven-safe skillet over medium-high heat. Sear coconut-coated salmon for 3 to 4 minutes until deep golden brown.
- Finish in the oven:
- Flip carefully and sear the second side for 2 to 3 minutes. Transfer the whole skillet to the oven and bake for 8 to 10 minutes until salmon reaches 145°F internally.
- Rest and serve:
- Let salmon rest for 5 minutes so those juices redistribute. Top generously with pineapple salsa and serve with lime wedges for squeezing.
Save This recipe has become my go-to when I want to impress someone without spending hours in the kitchen. There is something about the combination of textures and flavors that makes people feel taken care of.
Making It Gluten Free
Swap regular panko for gluten-free panko or crush up some rice crackers. The texture stays just as crispy and no one will notice the difference.
Serving Ideas
Coconut rice creates the most beautiful pairing but fresh green salad keeps it light. I have also served this over roasted cauliflower rice when I want extra vegetables.
Wine Pairings
A crisp Sauvignon Blanc cuts through the coconut richness perfectly. If you prefer beer, a light lager works just as well.
- Chill your wine glasses before serving
- Keep extra lime wedges on the table
- Double the salsa recipe because people will ask for more
Save I hope this recipe finds its way into your regular rotation like it did mine. Some dishes just make life feel a little more tropical.
Recipe FAQs
- → How do I know when the salmon is done cooking?
Insert a food thermometer into the thickest part of the fillet. It should read 145°F (63°C). The flesh should be opaque and flake easily with a fork.
- → Can I make the pineapple salsa ahead of time?
Yes, prepare the salsa up to 4 hours in advance. Store it refrigerated in an airtight container. The flavors actually improve as they meld together, but add cilantro just before serving to keep it fresh.
- → What's the best way to get the coconut crust to stick?
Pat the salmon very dry before seasoning. Let the egg-coated fillets drip briefly before pressing into the coconut mixture. Press firmly to ensure even coating on all sides.
- → Can I use frozen salmon fillets?
Thaw frozen salmon completely in the refrigerator overnight. Pat thoroughly dry before proceeding with the recipe. Excess moisture prevents the crust from adhering properly.
- → What sides pair well with this dish?
Coconut rice complements the tropical flavors beautifully. A crisp green salad with citrus vinaigrette or roasted vegetables like asparagus and bell peppers work wonderfully too.
- → How do I prevent the coconut from burning?
Watch carefully during the stovetop searing phase. The coconut sugars can brown quickly. Once both sides are golden, transfer to the oven to finish cooking gently without scorching.