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Coconut Crusted Salmon with Citrus Salsa

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: serves 4
  • Category: main dish


Transport your taste buds to a tropical island with this coconut crusted salmon and citrus salsa. This dish is easy to make and a little something different than your usual baked salmon.


  • 1 1/22 lbs salmon, cut into 4 equal size pieces
  • Juice of 1 lime
  • Salt
  • Pepper
  • 4 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 1 large egg
  • 2 tbsp water
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup panko breadcrumbs
  • 2 tsp lime zest

Citrus Salsa

  • 1 orange, peeled
  • 2 tomato, chopped large
  • 1 red bell pepper, cored and chopped large
  • 1 small jalapeno pepper, seeds removed (or keep the seeds if you like very spicy salsa)
  • 1/2 cup white onion, chopped
  • 1 clove garlic
  • 2 scallions
  • 1/2 cup cilantro
  • 1 inch knob fresh ginger, peeled
  • Juice of 1 lime
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes


  1. Place salmon on a plate. Top with lime juice and a generous shake of salt and pepper.
  2. Preheat oven to 400 degrees F. Line a glass baking dish with parchment paper.
  3. Prepare a breading station for the salmon in three shallow bowls. Whisk together the cornstarch, salt, pepper, and paprika in one bowl. In the second bowl, beat the egg with the water. In the third bowl, mix together the coconut, panko, and lime zest.
  4. For each piece of salmon, first coat all the flesh in a light layer of cornstarch. Then, dip and coat in the egg. Finally dip the salmon in the coconut/panko mixture, coating all sides of the salmon flesh.
  5. Place fish pieces in the prepared baking pan. Bake for 10-15 minutes, until coating is golden brown and salmon is opaque in the thickest part.
  6. While the salmon is in the oven, prepare the citrus salsa. Add all the salsa ingredients to a food processor. Pulse several times until everything is chopped small and well combined. Be careful not to over-process, otherwise the salsa will basically turn to juice. The salsa should resemble a gazpacho texture!
  7. Top each salmon piece with a big spoonful of the citrus salsa. You can use the remaining salsa to eat with chips or mix with your side dishes.


  • Best served right away to maintain crispness of the salmon.

Keywords: coconut crusted salmon