This Paleo-friendly recipe is TO. DIE. FOR! If you’re not on the Paleo diet, you will still love this salmon recipe. There is NOTHING “diet” about it, I promise! It’s pure foodie heaven that’s even better because it’s good for you!
Coconut Crusted Salmon with Mango Pineapple Salsa tastes like a delicious high-end restaurant dinner. With simple, wholesome ingredients, this salmon dinner will transport you to a tropical getaway with it’s coconut mango flavors and spice. And it’s very easy to make too.
I can’t take full credit for this idea. I was inspired by In Sonnet’s Kitchen with her Coconut Crusted Salmon. If you haven’t checked out her blog, you must. She has amazing healthy recipes; I could spend hours pouring over her food and drooling over her amazing food photography.
My children? My sometimes ridiculously picky children who I do not indulge? (Our family rule? You eat what is on your plate or you don’t eat. Simple.) My kids love this meal. A couple of them scrape off the salsa, but that’s my picky four year old for you. But they all love the Coconut Crusted Salmon. And they ask for more!
I am happy to oblige because salmon is one of nature’s foods that is just so good for all of us. And when kids want to eat food that’s good for them, I’m all over it.
Coconut Crusted Salmon is so easy to make, it’s perfect for a busy weeknight meal.
I can prep the salmon in under 10 minutes and with under 10-15 minutes of bake time, I have a healthy family meal ready in almost less time than it takes to order & pick up take out!
The Mango Pineapple Salsa part is just as simple to make as the coconut, however you need to make it the night before so the flavors can settle in together. (It tastes much better that way.)
With simple, wholesome ingredients, this salmon dinner will transport you to a tropical getaway with it’s coconut mango flavors and spice
- 1 ripe mango
- ½ cup ripe pineapple
- ¼ cup chopped cilantro (or to taste)
- ¼ cup chopped red onion
- 2 Tbsp. lime juice
- ½ jalapeño, de-seeded
- ½ yellow sweet pepper
- ¼ cup coconut flour
- 2/3 cup shredded coconut, unsweetened
- 1/3 teaspoon sea salt
- 2 eggs, beaten
- 2 pounds salmon, skinned and cut into 6–8 pieces
- Put mango, pineapple, onion, jalapeno and sweet pepper into a food processor. Process until ingredients are finely chopped. Add lime juice and hand chopped cilantro. Let flavors rest at least 4 hours to overnight in the refrigerator.
- For the salmon:
- Preheat the oven to 375 degrees.
- Mix the coconut flour, shredded coconut, and sea salt in a small bowl; set aside.
- Dip the salmon pieces in the egg, then evenly coat with the coconut mixture. Line up on a foil-lined baking sheet.
- Bake for 10-15 minutes, flipping once to allow for even browning.* (Internal temperature should be higher than 135 degrees.)
- Serve warm with cold salsa on top. The contrast between warm salmon and cool salsa makes for a delightful combination!
Note: I recommend using thicker salmon fillets. Thinner pieces tend to dry out quickly with the coconut flour mixture.
Cooking time may vary as much as 15-20 minutes, depending on the thickness of your salmon. Make sure you check with a meat thermometer for doneness.