Chef Sarah Jenkins - Tropical Cuisine Expert
👨‍🍳 Seafood Specialist

Recipe by Mitchell

🎓 Coastal Dining Chef ⏰ 12+ Years Experience 🍽️ Sustainable Fishing Advocate

❤️ My Recipe Story

"This recipe was inspired by a trip to Hawaii, where the sweetness of fresh fruit perfectly balances the richness of fatty fish. I wanted to recreate that island flavor profile in a dish that is accessible enough for a Tuesday night but impressive enough for guests."

Sarah specializes in fresh, vibrant seafood dishes that highlight natural flavors. She focuses on sustainable sourcing and fusion techniques that bring bright, tropical notes to home cooking.

View All Mitchell's Recipes →
Golden coconut-crusted salmon fillets topped with bright pineapple salsa on a platter with savory glaze

Achieving the Perfect Crust

The secret to a crust that doesn't burn before the fish cooks is the ratio of panko to coconut. Pure coconut can burn quickly due to its sugar content. By mixing it with panko, you get extra crunch and a buffer that allows for a golden, even toast.

Pressing the coating firmly into the fish is crucial. Don't just sprinkle it on; use the palm of your hand to adhere the coconut flakes to the egg wash. This ensures the crust stays intact during the flipping process.

💡 Professional Tip

If your fillets are very thick, sear the crust side until golden, then flip and finish in a 400°F oven for 5 minutes. This prevents the coconut from burning while ensuring the center is cooked.

Frequently Asked Questions

It is not recommended. Sweetened coconut burns much faster and makes the dish overly sugary. Unsweetened shredded coconut or desiccated coconut provides the best savory balance.

You can easily swap cilantro for fresh mint or parsley. Mint adds a wonderful fresh coolness that pairs well with pineapple.

Yes! Spray the basket and the top of the fish with oil. Air fry at 375°F for 10-12 minutes, depending on thickness, until the crust is golden.

The salmon should flake easily with a fork and be opaque pink in the center. Internal temperature should reach 145°F (63°C).

Absolutely. The salsa actually tastes better if made 2-3 hours ahead as the flavors marry. Drain any excess liquid before topping the fish.

Coconut rice, jasmine rice, roasted asparagus, or simple steamed bok choy are excellent accompaniments that soak up the extra sauce.

Yes, just ensure it is completely thawed and patted very dry with paper towels before breading, otherwise the crust will slide off.

It has a mild kick if you include the jalapeno in the salsa. Remove the seeds and ribs of the pepper to reduce heat, or omit it entirely for a kid-friendly version.

Recipe Troubleshooting Guide

✅

Soggy Crust

Problem: The coconut coating is mushy instead of crispy

Solution: Ensure oil is hot enough before adding fish (it should shimmer). Don't overcrowd the pan, and serve immediately. Do not cover the hot fish.

✅

Burnt Coconut

Problem: Coconut blackens before fish is cooked

Solution: Heat was too high. Lower to medium. If it darkens too fast, finish the cooking in the oven as noted in the professional tip.

✅

Breading Falling Off

Problem: Crust separates from the salmon

Prevention: Pat the salmon very dry before the flour step. The flour helps the egg stick, which helps the coconut stick. Let the breaded fish sit for 5 minutes before cooking.

✅

Dry Fish

Problem: Salmon is tough and dry

Recovery: Overcooking is the culprit. Salmon cooks quickly. Remove it from heat just as the center turns from translucent to opaque.

✅

Salsa Too Watery

Problem: Salsa is making the plate messy

Prevention: Pineapple releases juice when salted. Use a slotted spoon to serve the salsa onto the fish, leaving the excess liquid in the bowl.

✅

Flavor Adjustments

Too Sweet: Add more lime juice or a splash of rice vinegar to the salsa

Too Salty: Serve with unseasoned rice or add more fresh pineapple chunks

Bland: Add a pinch of salt to the finished fish or increase the ginger in the glaze

Fresh salmon fillets, shredded coconut, panko, fresh pineapple, red peppers, and limes arranged on a marble surface

Selecting Fresh Seafood

When buying salmon, look for firm flesh that springs back when pressed. The color should be vibrant pink or orange, not dull. If buying whole fillets, ask for the center cut, as the uniform thickness ensures even cooking compared to the thinner tail pieces.

For the salsa, fresh pineapple is superior to canned. Canned pineapple is often too soft and sweet. A ripe fresh pineapple will smell sweet at the base and have leaves that pull out easily. The acidity of fresh fruit cuts through the rich coconut crust perfectly.

Essential Ingredient Notes

  • Salmon Variety: Atlantic salmon is fattier and more forgiving, while Sockeye is leaner with a stronger flavor. Atlantic is generally preferred for this recipe to keep it moist.
  • Coconut Type: Use 'unsweetened shredded' or 'desiccated' coconut. Flaked coconut is too large and won't adhere well; sweetened coconut will burn.
  • Panko Breadcrumbs: Japanese-style panko is lighter and airier than traditional breadcrumbs, ensuring the crust is crispy rather than heavy.
Close up of coconut crusted salmon frying in a pan, achieving a golden brown color

Mastering the Pan-Sear

Temperature control is vital when working with sugar-heavy ingredients like coconut. You want a medium heat—enough to sizzle, but not smoke. If the oil smokes, it's too hot and will flash-burn the coconut.

The glaze brings the dish together. It can be drizzled on the plate or over the fish, but avoid pouring it directly onto the crispy crust right before serving, or you'll lose that wonderful crunch you worked to achieve. Place the sauce *under* the fish for the best presentation.

The 3-Step Breading

Flour, then Egg, then Coconut. Don't skip the flour; it's the glue that holds the egg, which holds the coconut. Shake off excess at every step to keep the coating light.

Crispy Coconut Crusted Salmon with Pineapple Salsa

Prep 15 min
Cook 15 min
Serves 4 servings
Level Easy

📋 Ingredients

For the Salmon

  • 250g fresh pineapple, diced
    Small cubes for easy eating
  • 1 red bell pepper, diced
    Adds crunch and color
  • 1/4 red onion, finely chopped
    For sharpness
  • 3 tbsp fresh cilantro
    Chopped fine
  • 60ml soy sauce
    Base for the savory glaze
  • 30ml honey
    To sweeten the glaze
  • 1 lime, juiced
    Used in both salsa and glaze

For the Salsa & Glaze

  • 4 salmon fillets (6oz each)
    Skin removed, center cut
  • 60g shredded coconut
    Unsweetened for best results
  • 60g panko breadcrumbs
    Adds extra crunch
  • 2 large eggs
    Beaten, for binding
  • 30g flour
    All-purpose, for dredging
  • 1 tsp garlic powder
    Mixed into flour
  • Salt and Pepper
    To taste

Instructions

  1. Prepare Salsa

    In a medium bowl, combine diced pineapple, red bell pepper, red onion, cilantro, jalapeno (if using), and half the lime juice. Toss to combine and season with a pinch of salt. Set aside to let flavors meld.

  2. Set Up Breading Station

    Prepare three shallow bowls. In the first, place flour mixed with garlic powder, salt, and pepper. In the second, the beaten eggs. In the third, combine panko breadcrumbs and shredded coconut.

  3. Coat Salmon

    Dredge each salmon fillet in the flour, shaking off excess. Dip into the egg wash, then press firmly into the coconut-panko mixture to coat evenly on the top and sides.

  4. Cook Salmon

    Heat oil in a large non-stick skillet over medium heat. Place salmon fillets crust-side down. Cook for 3-4 minutes until golden brown. Flip carefully and cook for another 4-5 minutes until salmon is cooked through and opaque.

  5. Make Glaze and Serve

    Whisk together soy sauce, honey, ginger, and remaining lime juice. Drizzle sauce onto the serving platter. Place salmon on top and spoon a generous amount of pineapple salsa over the crust. Serve immediately.

Recipe Notes & Tips

Storage

Leftover salmon can be stored in the fridge for 2 days. Reheat in an oven or air fryer to recrisp the coating. The salsa keeps well for 3 days.

Serving Suggestions

Serve over a bed of coconut rice or cauliflower rice. Steamed snap peas or broccoli make great green sides.

Glaze Alternative

If you prefer a creamy sauce, mix mayo with sriracha and a squeeze of lime for a spicy mayo drizzle instead of the soy glaze.