While the salmon cooks, combine the diced pineapple, red onion, red bell pepper, and jalapeño (if using) in a bowl. Add the fresh lime juice, chopped cilantro, and a pinch of salt. Toss everything gently until well mixed. Chill the salsa in the refrigerator until serving—it should be vibrant, juicy, and lightly tangy to contrast the savory salmon crust.
Assemble and Serve:
Plate each golden, coconut-crusted salmon fillet and top generously with a scoop of pineapple salsa. Garnish with extra cilantro and lime wedges for a bright finish. The sweet-tart salsa cuts through the richness of the salmon, while the crisp coconut crust adds delightful texture.
Tips
- For best results, use fresh pineapple instead of canned for a more natural sweetness and firmer texture.
- If you prefer a spicier salsa, include the jalapeño seeds or substitute with a hotter chili variety.
- Pair this dish with coconut rice or a crisp green salad for a well-rounded meal.
- Leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days and also pairs well with grilled chicken or shrimp.
This Coconut-Crusted Salmon with Pineapple Salsa delivers a delightful combination of crunch, freshness, and tropical flair—perfect for a dinner that feels both light and indulgent.
