Description
Bring a bright, island-inspired dinner to your table with flaky salmon coated in a crunchy coconut-panko shell and topped with a lively pineapple relish. Quick to pull together and full of fresh flavor — perfect for a weeknight or when you want something a little special.
Ingredients
For the fish
- 4 salmon fillets (about 6 oz each)
- 1 cup unsweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup plain all-purpose flour
- 2 large eggs, beaten
- Kosher salt and freshly ground black pepper
- 2 Tbsp coconut oil (or olive oil if you prefer baking)
For the pineapple relish
- 1 cup fresh pineapple, small dice
- 1/2 red bell pepper, finely diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeds removed and minced (optional for heat)
- Juice of 1 lime
- 1/4 cup fresh cilantro, roughly chopped
- Pinch of salt, to taste
Instructions
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Make the pineapple relish first so the flavors can meld. In a bowl combine the diced pineapple, bell pepper, red onion, jalapeño (if using), lime juice and cilantro. Season lightly with salt, toss, and set aside while you prepare the salmon.
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Preheat: for oven cooking set the oven to 400°F (200°C). If pan-frying, heat a skillet over medium heat and add the coconut oil.
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Build a breading station: put the flour (season with a pinch of salt and pepper) in one shallow dish, the beaten eggs in a second, and mix the shredded coconut with the panko in a third.
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Pat the salmon dry with paper towels and season both sides with salt and pepper. Dredge each fillet first in the flour, shaking off excess, then dip into the egg, and press into the coconut-panko mixture so it adheres evenly.
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Cook the salmon:
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Oven: place the crusted fillets on a lightly oiled baking sheet or parchment and bake 12–15 minutes, until the fish flakes easily and the crust is golden.
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Stovetop: warm 2 Tbsp oil in the skillet, add fillets crust-side down and cook about 4–5 minutes per side, until nicely browned and cooked through.
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Serve: transfer the salmon to plates and spoon the pineapple relish over each piece. This pairs beautifully with steamed jasmine rice, coconut rice, or a simple green salad.
Notes
- Toast the coconut and panko briefly in a dry pan before mixing for a deeper, nuttier flavor.
- If you like less heat, omit the jalapeño or remove its seeds.
- To keep the crust crisp, store salsa separately if making ahead; top the fish just before serving.