Ingredients
Scale
- 4 salmon fillets
- 1 cup shredded coconut
- 1/2 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons honey or maple syrup
- 1 egg
- 1 cup fresh pineapple, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine shredded coconut, breadcrumbs, salt, and black pepper. In another shallow dish, whisk together egg and honey or maple syrup until well mixed.
- Dip each salmon fillet first into the egg mixture to coat. Then press them into the coconut mixture until fully covered on all sides.
- Place coated salmon fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20–25 minutes or until golden brown and cooked through.
- In a separate mixing bowl, combine diced pineapple, red onion, jalapeño (if using), cilantro, and lime juice. Stir gently to mix all ingredients well.
- Once the salmon is done baking, remove it from the oven. Plate each fillet alongside a generous portion of pineapple salsa. Enjoy this delectable Coconut Crusted Salmon as part of your next meal!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 fillet (150g)
- Calories: 380
- Sugar: 12g
- Sodium: 330mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg