Ingredients
Scale
- 4 (6 oz) salmon fillets, skin on or off
- 1 cup unsweetened shredded coconut
- 2 tablespoons Dijon mustard
- 1 cup finely diced fresh pineapple
- 1/4 cup finely chopped red onion
- 1 lime, zested and juiced (divided)
- 1/2 teaspoon kosher salt (plus more for seasoning)
- 1 tablespoon olive oil
Instructions
- Step 1: Preheat oven to 400°F (200°C). Prepare the Pineapple Salsa by combining the diced pineapple, red onion, the juice of the lime, and a pinch of salt in a small bowl. Stir well and set aside to allow the flavors to meld.
- Step 2: Prepare the coconut crust mixture. On a flat plate, combine the shredded coconut and the zest of the lime. Season the salmon fillets lightly with salt and pepper.
- Step 3: Spread a thin, even layer of Dijon mustard across the top side of each salmon fillet. Gently press the mustard-coated side of the salmon into the coconut mixture, ensuring a thick, uniform coating adheres to the fillet.
- Step 4: Lightly grease a baking sheet with olive oil, or line with parchment paper. Place the crusted salmon fillets onto the prepared baking sheet.
- Step 5: Bake the salmon for 12-15 minutes, or until the coconut is golden brown and the salmon is fully cooked through and flakes easily with a fork.
- Step 6: Transfer the cooked coconut-crusted salmon to plates and immediately spoon a generous portion of the prepared Pineapple Salsa over the top of each fillet before serving.
Notes
- Store leftover cooked salmon and the pineapple salsa in separate airtight containers in the refrigerator for up to 3 days, as the acidity of the salsa can quickly soften the delicate coconut crust.
- To refresh the crisp texture, reheat leftover salmon gently in a toaster oven or air fryer at 300°F (150°C) for about 5-7 minutes, avoiding the microwave which steams the crust.
- For a complete tropical meal, serve the flavorful salmon alongside steamed jasmine rice or coconut rice and a simple side of lightly sautéed green beans.
- When applying the Dijon, use a light hand to bind the coconut, ensuring the layer is thin and uniform so the mustard flavor doesn't overpower the delicate fish and tropical crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American