Ingredients
Scale
- 4 (6 oz) salmon fillets, skin removed
- 1 cup fresh or canned diced pineapple
- 1/2 cup sweetened shredded coconut
- 1/4 cup Panko breadcrumbs
- 1 large egg, whisked
- 1/4 cup finely chopped red onion
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil (plus more for cooking)
Instructions
- Step 1: Prepare the Pineapple Salsa. In a medium bowl, combine the diced pineapple, chopped red onion, and chopped cilantro. Add the juice of half a lime and a pinch of salt. Stir gently and set aside to allow the flavors to meld while preparing the salmon.
- Step 2: Preheat the oven to 400°F (200°C) and prepare the crust mixture. On a shallow plate, combine the shredded coconut and Panko breadcrumbs. In a separate shallow bowl, whisk the egg until smooth. Season the salmon fillets lightly with salt and pepper.
- Step 3: Crust the salmon. Dip each salmon fillet first into the whisked egg wash, ensuring all sides are coated, allowing the excess to drip off. Next, press the egg-coated side of the salmon firmly into the coconut-Panko mixture to create a thick crust.
- Step 4: Cook the salmon. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the salmon, crust-side down, for 2-3 minutes until golden brown and crispy. Transfer the skillet immediately to the preheated oven.
- Step 5: Finish baking and serve. Bake for 8-12 minutes, depending on the thickness of the fillet, until the internal temperature reaches 145°F (63°C) and the fish flakes easily. Serve the coconut-crusted salmon immediately with a generous topping of the fresh pineapple salsa.
Notes
- Store leftover salmon and pineapple salsa separately in airtight containers; the crust will stay crispiest if stored away from the high moisture salsa.
- To revive the crispy coconut crust, reheat leftover salmon in a toaster oven or standard oven at 300°F (150°C) for 5-7 minutes until just warmed through, avoiding the microwave.
- Elevate this meal by serving it alongside fluffy jasmine rice tossed with a little lime zest or a quick sauté of snap peas or asparagus for a balanced plate.
- For a truly robust crust that won't fall off during the sear, press the coconut-Panko mixture onto the salmon firmly, ensuring the fillet is dry before dipping into the egg wash.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American