Irresistible Coconut Crusted Salmon with Mango Salsa Recipe

Coconut Crusted Salmon with Mango Salsa is like a tropical vacation on your plate, bursting with flavors that dance in harmony. Picture this: a perfectly seared salmon fillet, its exterior crackling with golden coconut flakes while the sweet and tangy mango salsa sings a symphony of sunshine. The moment you take a bite, the crispy texture contrasts delightfully with the buttery fish, and you can almost hear the waves crashing in your mind.

I remember the first time I made Coconut Crusted Salmon with Mango Salsa for my friends’ backyard barbecue. Their reactions were priceless—mouths agape and jaws dropping! It became an instant hit, igniting laughter and joy as we all savored every last morsel. This dish is perfect for summer gatherings or cozy family dinners, promising an unforgettable flavor experience that will have everyone asking for seconds.

Every time I serve Coconut Crusted Salmon with Mango Salsa, my friends can’t help but rave about it.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Salmon Fillets: Opt for fresh, skin-on fillets to keep the fish moist during cooking.

• Coconut Flakes: Unsweetened flakes work best to prevent the dish from being overly sweet.

• Panko Breadcrumbs: These add extra crunch; regular breadcrumbs won’t deliver the same texture.

• Mango: Choose ripe mangoes that feel slightly soft to ensure maximum sweetness and flavor.

• Lime Juice: Freshly squeezed lime juice enhances the salsa’s flavor; bottled just doesn’t cut it!

• Red Onion: Finely chopped for a mild bite that complements the sweetness of the mango.

• Cilantro: Fresh cilantro adds a bright note; if you’re not a fan, feel free to skip it.

• Salt and Pepper: Essential seasonings to enhance all flavors in your dish.

• Olive Oil: Use high-quality olive oil for sautéing and drizzling over your finished plate.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Coconut Crusted Salmon with Mango Salsa

Preheat your oven to 400°F (200°C) while you prepare everything else. Line a baking sheet with parchment paper for easy cleanup later on.

Prepare the Salmon Mixture: In one bowl, combine panko breadcrumbs and coconut flakes; set aside. In another bowl, season your salmon fillets generously with salt and pepper.

Coat Your Salmon Fillets: Dip each salmon fillet into the coconut mixture so they are evenly coated on both sides. Don’t be shy; really get those flakes stuck on there!

Sauté and Bake Your Fish: Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, place the salmon skin-side down in the skillet and cook until golden brown—about 3-4 minutes.

Bake for Perfect Texture: Transfer your skillet into the preheated oven and bake for 8-10 minutes until salmon is cooked through but still juicy inside.

Make Mango Salsa While Baking!: While waiting, mix diced mango, red onion, cilantro (if using), lime juice, salt, and pepper in a bowl until well combined. Let this beauty sit so all those flavors meld together!

Serve immediately by topping your beautiful coconut crusted salmon with fresh mango salsa. The contrasting textures will have everyone swooning at their plates!

Now you’ve mastered Coconut Crusted Salmon with Mango Salsa! Enjoy this delightful dish that brings sunshine right into your kitchen.

Perfecting the Cooking Process

Start by preparing the mango salsa first to let the flavors meld. Coat the salmon in coconut mixture while it chills in the fridge for 15 minutes, then pan-sear for a crispy finish.

Add Your Touch

Experiment with different fruits for your salsa, like pineapple or papaya. You can also add a splash of lime juice for an extra zing that complements the coconut well.

Storing & Reheating

Store leftover salmon in an airtight container in the fridge for up to three days. Reheat gently in a skillet to maintain that delightful crunch.

It was a sunny Saturday when I first made this dish. Friends raved about it, and one even asked if I’d become a professional chef!

FAQ

Can I use frozen salmon for this recipe?

Yes, thaw it completely before coating with coconut for best results.

What can I substitute for mango in the salsa?

Pineapple or kiwi work wonderfully as alternatives to mango in this refreshing dish.

How do I know when my salmon is done?

Salmon is done when it reaches an internal temperature of 145°F and flakes easily with a fork.

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Coconut Crusted Salmon with Mango Salsa

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Coconut Crusted Salmon with Mango Salsa is a vibrant dish that transports your taste buds to a tropical paradise. This recipe features tender salmon fillets coated in crunchy coconut flakes, perfectly paired with a refreshing mango salsa bursting with sweet and tangy flavors. Ideal for summer gatherings or cozy dinners, this dish promises to impress your guests and family alike.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: Tropical

Ingredients

Scale 1x2x3x

• 4 (6 oz) salmon fillets
• 1 cup unsweetened coconut flakes
• 1 cup panko breadcrumbs
• 2 ripe mangoes, diced
• 2 tbsp freshly squeezed lime juice
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped (optional)
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In one bowl, combine panko breadcrumbs and coconut flakes; set aside. In another bowl, season salmon fillets with salt and pepper.
3. Coat each salmon fillet generously in the coconut mixture.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Cook salmon skin-side down until golden brown (about 3-4 minutes).
5. Transfer the skillet to the preheated oven and bake for 8-10 minutes or until salmon is cooked through.
6. While the salmon bakes, mix diced mango, red onion, cilantro (if using), lime juice, salt, and pepper in a bowl for the salsa.
7. Serve immediately by topping the salmon with fresh mango salsa.

Nutrition

• Serving Size: 1 fillet with salsa (approx. 210g)
• Calories: 435
• Sugar: 9g
• Sodium: 325mg
• Fat: 24g
• Saturated Fat: 7g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 90mg

Keywords: Chill the coated salmon in the fridge for 15 minutes before cooking to help the coconut adhere better. Substitute mango with pineapple or kiwi for variations in flavor.