Coconut Crusted Salmon Pineapple Salsa (Print version)

Crispy coconut crusted salmon with fresh pineapple salsa

# Required ingredients:

→ Salmon and Crust Components

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→ Pineapple Salsa

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→ Garnish

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# How to make it:

01 - Pat salmon fillets dry with paper towels. Season both sides evenly with sea salt, black pepper, and smoked paprika. Let rest at room temperature for 10 minutes to allow seasoning to penetrate.
02 - Combine shredded coconut and panko breadcrumbs in a shallow dish, mixing thoroughly. In a separate shallow dish, lightly beat eggs until uniform.
03 - Dip each seasoned salmon fillet into beaten eggs, allowing excess to drip off. Press firmly into coconut-panko mixture, ensuring complete coverage on all sides. Transfer to a clean plate.
04 - Combine diced pineapple, red bell pepper, red onion, and cilantro in a medium bowl. Add lime juice, honey, and pinch of sea salt. Toss gently to combine. Set aside at room temperature for flavors to meld.
05 - Preheat oven to 375°F.
06 - Heat olive oil in large oven-safe non-stick skillet over medium-high heat until shimmering. Place coated salmon fillets in skillet and sear for 3-4 minutes until golden-brown crust forms. Flip carefully and sear second side for 2-3 minutes.
07 - Transfer skillet to preheated oven. Bake for 8-10 minutes until salmon reaches internal temperature of 145°F and flakes easily with a fork.
08 - Remove salmon from oven and let rest for 5 minutes to allow juices to redistribute. Plate each fillet and top generously with pineapple salsa. Serve with lime wedges on the side.

# Expert Advice:

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  • The coconut crust creates this incredible shatteringly crispy exterior that somehow stays tender underneath, exactly like the best tempura you have ever had
  • Pineapple salsa cuts through the richness with bright acidity and sweetness, making every bite feel balanced instead of heavy
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  • Do not skip letting the salmon come to room temperature before cooking, cold fish causes the oil temperature to drop and creates a soggy crust instead of crispy perfection
  • The coconut crust can go from perfectly golden to burnt really quickly, so keep a close eye during that first sear and adjust your heat if necessary
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  • Making the salsa a few hours ahead actually improves it, giving the flavors time to meld and develop
  • If your salmon fillets vary in thickness, the thinner ones will finish faster, so either buy similarly sized pieces or remove the thinner ones from the oven first
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