Coconut Crusted Salmon with Mango Salsa
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 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
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In one bowl, combine panko breadcrumbs and coconut flakes; set aside. In another bowl, season salmon fillets with salt and pepper.
- Coat each salmon fillet generously in the coconut mixture.
- Heat olive oil in an oven-safe skillet over medium-high heat. Cook salmon skin-side down until golden brown (about 3-4 minutes).
- Transfer the skillet to the preheated oven and bake for 8-10 minutes or until salmon is cooked through.
- While the salmon bakes, mix diced mango, red onion, cilantro (if using), lime juice, salt, and pepper in a bowl for the salsa.
- 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.