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Crispy Coconut Crusted Salmon with Tropical Salsa

Baked salmon fillets with a crunchy, golden coconut coating, topped with a fresh mango-pineapple salsa and a drizzle of sweet chili glaze. A vibrant and easy tropical dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: Fusion, Tropical
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Salmon & Crust
  • 4 fillets (6oz each) salmon skinless or skin-on
  • 1 cup unsweetened shredded coconut
  • 0.5 cup Panko breadcrumbs optional, for extra crunch
  • 2 tbsp mayonnaise used as binder (or 1 egg white)
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 pinch salt and black pepper to taste
Tropical Salsa
  • 1 large mango OR pineapple finely diced (about 2 cups)
  • 0.5 medium red bell pepper finely diced
  • 0.25 cup red onion finely minced
  • 0.25 cup fresh cilantro chopped
  • 1 lime juiced
To Serve
  • 2 tbsp sweet chili sauce for drizzling
  • 2 cups cooked white rice
  • 1 lime wedges for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Shallow dishes for dredging
  • Mixing bowl for salsa

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and grease lightly.
  2. In a medium bowl, combine diced mango/pineapple, red bell pepper, red onion, cilantro, lime juice, and a pinch of salt to make the salsa. Set aside.
  3. In a shallow dish, mix the shredded coconut, Panko (if using), garlic powder, paprika, salt, and pepper.
  4. Pat salmon fillets dry. Brush the top of each fillet with a thin layer of mayonnaise (or egg white).
  5. Press the mayonnaise-coated side of the salmon firmly into the coconut mixture to create a thick crust. Place on the baking sheet crust-side up.
  6. Lightly spray the crusts with cooking spray to aid browning. Bake for 12-15 minutes until the crust is golden and salmon flakes easily.
  7. Serve salmon over rice, generously topped with the tropical salsa and a drizzle of sweet chili sauce.

Notes

Watch the coconut closely during the last few minutes of baking; if it browns too quickly before the fish is cooked, loosely tent foil over the top. Unsweetened coconut is preferred to keep the dish from being too sweet.