# Components:
→ Salmon & Coconut Crust
01 - 4 salmon fillets (6 oz each), skin removed
02 - 1 cup unsweetened shredded coconut
03 - ½ cup panko breadcrumbs
04 - 2 large eggs, lightly beaten
05 - 2 tablespoons olive oil
06 - ½ teaspoon sea salt
07 - ¼ teaspoon freshly ground black pepper
08 - ¼ teaspoon smoked paprika
→ Pineapple Salsa
09 - 1 cup fresh pineapple, diced
10 - ½ red bell pepper, finely chopped
11 - ¼ cup red onion, minced
12 - 1 tablespoon fresh cilantro, chopped
13 - 1 tablespoon fresh lime juice
14 - 1 teaspoon honey
15 - Pinch of sea salt
→ Serving
16 - Lime wedges
# Method:
01 - Pat salmon fillets dry with paper towels. Season both sides with sea salt, black pepper, and smoked paprika. Let rest at room temperature for 10 minutes.
02 - In a shallow dish, combine shredded coconut and panko breadcrumbs. In a separate dish, lightly beat the eggs. Dip each salmon fillet into the egg, allowing excess to drip off, then press into the coconut-panko mixture to coat all sides evenly.
03 - In a medium bowl, combine diced pineapple, red bell pepper, red onion, and chopped cilantro. Add lime juice, honey, and a pinch of sea salt. Toss gently and set aside to let flavors meld.
04 - Preheat oven to 375°F. Heat a large non-stick skillet over medium-high heat. Add olive oil. When oil shimmers, place coated salmon fillets in the skillet. Sear for 3–4 minutes until golden-brown. Flip fillets and sear the other side for 2–3 minutes. Transfer skillet to the oven and bake for 8–10 minutes, or until salmon reaches an internal temperature of 145°F.
05 - Remove salmon from oven and let rest for 5 minutes. Plate salmon and top each fillet with a generous spoonful of pineapple salsa. Garnish with lime wedges and a drizzle of pan juices, if desired.
