Coconut Crusted Salmon with Mango Pineapple Salsa

5 from 2 reviews

With simple, wholesome ingredients, this salmon dinner will transport you to a tropical getaway with it’s coconut mango flavors and spice


  • Salsa:
  • 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
  • Salmon:
  • 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 68 pieces


  1. 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.
  2. For the salmon:
  3. Preheat the oven to 375 degrees.
  4. Mix the coconut flour, shredded coconut, and sea salt in a small bowl; set aside.
  5. Dip the salmon pieces in the egg, then evenly coat with the coconut mixture. Line up on a foil-lined baking sheet.
  6. Bake for 10-15 minutes, flipping once to allow for even browning.* (Internal temperature should be higher than 135 degrees.)
  7. 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.