# What You'll Need:
→ Salmon and Crust
01 - 4 (6 oz) salmon fillets, 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 - Juice of 1 lime
14 - 1 teaspoon honey (optional)
15 - Pinch of sea salt
→ Serving
16 - Lime wedges
# How to Make It:
01 - Pat salmon fillets completely dry using paper towels. Season both sides evenly with sea salt, black pepper, and smoked paprika. Let rest at room temperature for 10 minutes to allow seasoning to penetrate.
02 - Combine shredded coconut and panko breadcrumbs in a shallow dish, mixing thoroughly. In a separate shallow dish, lightly beat the eggs until uniform.
03 - Dip each seasoned salmon fillet into the beaten eggs, allowing excess to drip off. Press firmly into the coconut-panko mixture, ensuring complete coverage on all sides. Shake gently to remove loose coating.
04 - In a medium bowl, combine diced pineapple, red bell pepper, red onion, and chopped cilantro. Add lime juice, honey if using, and a pinch of sea salt. Toss gently to combine. Set aside at room temperature for flavors to meld.
05 - Preheat oven to 375°F. Heat olive oil in a large oven-safe non-stick skillet over medium-high heat until shimmering. Place coated salmon fillets in the pan. Sear for 3 to 4 minutes until golden-brown crust forms.
06 - Carefully flip fillets and sear the second side for 2 to 3 minutes. Transfer the skillet directly to the preheated oven. Bake for 8 to 10 minutes until internal temperature reaches 145°F.
07 - Remove salmon from oven and let rest for 5 minutes to allow juices to redistribute. Place each fillet on a serving plate and top generously with pineapple salsa. Garnish with lime wedges.
