Coconut Crusted Salmon Pineapple Salsa

My sister-in-law brought this recipe back from a trip to Maui, where she swore she ate salmon three nights in a row at this tiny oceanside shack. I was skeptical about the coconut combination until that first crunch hit my tongue, sweet and savory all at once.

Last summer I made this for my anniversary dinner and completely forgot about the salsa until the salmon was already plated. We ate it plain first, loved it, then added the salsa and literally watched each others eyes widen at the difference.

Ingredients

• 4 (6-oz) salmon fillets, skin removed: Pat them completely dry or the coconut coating slides right off during searing
• 1 cup unsweetened shredded coconut: Sweetened coconut burns too fast and turns bitter before the salmon cooks through
• ½ cup panko breadcrumbs: These create structure so the coconut stays put and forms actual crunch instead of just falling away
• 2 large eggs, lightly beaten: Room temperature eggs coat more evenly than cold ones straight from the fridge
• 2 tbsp olive oil (for searing): Use a neutral oil with high smoke point since you are searing at medium-high heat
• ½ tsp sea salt: Salmon needs this upfront seasoning since the coconut crust itself is not salted
• ¼ tsp freshly ground black pepper: Freshly cracked makes a noticeable difference in the final flavor balance
• ¼ tsp smoked paprika: This tiny amount adds subtle depth without making the dish taste smoked
• 1 cup fresh pineapple, diced (about ½ medium pineapple): Cut pieces small enough to scoop easily but large enough to retain texture
• ½ red bell pepper, finely chopped: Provides crunch and color contrast against the yellow pineapple
• ¼ cup red onion, minced: Soak the minced onion in cold water for 10 minutes if you want to mellow the sharp bite
• 1 tbsp fresh cilantro, chopped: Add this right before serving or it wilts and loses its bright flavor
• Juice of 1 lime: Roll the lime on the counter before cutting to maximize juice output
• 1 tsp honey (optional, for extra sweetness): Only needed if your pineapple is not quite ripe enough
• Pinch of sea salt: Just enough to wake up all the other flavors in the salsa
• Lime wedges: Extra acid at the table lets people adjust brightness to their taste

Instructions

Prepare the Salmon:

Pat salmon fillets completely dry with paper towels then season both sides with sea salt, black pepper, and smoked paprika. Let rest at room temperature for 10 minutes while you prep everything else.

Make the Coconut Crust:

In a shallow dish, combine shredded coconut and panko breadcrumbs until evenly mixed. In a separate dish, lightly beat the eggs. Dip each salmon fillet into the egg, allowing excess to drip off, then press firmly into the coconut-panko mixture to coat all sides.

Prepare the Pineapple Salsa:

In a medium bowl, combine diced pineapple, red bell pepper, red onion, and chopped cilantro. Add lime juice, honey if using, and a pinch of sea salt then toss gently. Set aside to let flavors meld while you cook the salmon.

Cook the Salmon:

Preheat oven to 375°F (190°C) and heat a large oven-safe non-stick skillet over medium-high heat with olive oil. When oil shimmers, place coated salmon fillets in the skillet and sear for 3 to 4 minutes until golden brown. Flip fillets and sear the other side for 2 to 3 minutes then transfer the skillet to the oven and bake for 8 to 10 minutes until salmon reaches an internal temperature of 145°F (63°C).

Rest and Serve:

Remove salmon from oven and let rest for 5 minutes so the juices redistribute. Plate each salmon fillet with a generous spoonful of pineapple salsa on top and serve with lime wedges on the side.

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This became my go-to dinner for nights when I want something that feels impressive but actually comes together quickly. The contrast of textures keeps every bite interesting.

Making It Gluten Free

Substitute regular panko with gluten-free panko or crushed rice crackers. The texture difference is minimal and the coating still adheres perfectly to the salmon.

Fresh vs Frozen Salmon

Frozen salmon works perfectly here as long as you thaw it completely and pat it very dry. Sometimes frozen is actually fresher than what has been sitting at the fish counter for days.

Make Ahead Strategy

The pineapple salsa actually tastes better after sitting for an hour or two, so make it first. Mix the coconut-panko coating early but do not coat the salmon until right before cooking or it gets soggy.

• Toast extra coconut and panko mixture in a dry pan to use as garnish
• Double the salsa recipe because it disappears fast
• Keep a close eye on the coconut during the last few minutes of oven time

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This salmon transports you straight to the tropics without leaving your kitchen.

Recipe FAQs

→ What makes the coconut crust stick to the salmon?

The egg wash acts as a binder between the seasoned salmon and the coconut-panko mixture. Dipping fillets in beaten eggs before pressing them into the coating ensures even adherence.

→ Can I make this gluten-free?

Yes. Substitute regular panko breadcrumbs with gluten-free panko or crushed rice crackers to maintain the crispy texture while accommodating gluten sensitivities.

→ How do I know when the salmon is done?

Use a meat thermometer to check for an internal temperature of 145°F (63°C). The fish should flake easily with a fork and appear opaque throughout.

→ Can I prepare the pineapple salsa ahead?

Absolutely. The salsa actually benefits from sitting for 30 minutes to 2 hours before serving, allowing the flavors to meld and develop. Store it refrigerated in an airtight container.

→ What sides pair well with this dish?

Coconut rice complements the tropical theme, while a fresh green salad provides contrast. Roasted vegetables like asparagus or broccoli also work beautifully alongside the salmon.

→ Can I use frozen salmon fillets?

Yes, but thaw them completely in the refrigerator overnight and pat thoroughly dry before coating. Excess moisture prevents the crust from adhering properly.