Crispy Coconut Salmon with Pineapple Rice and Chimichurri Slaw

Transport your taste buds to the tropics with this vibrant and satisfying dish. Flaky salmon gets a golden, crunchy coating of coconut and panko, air-fried to perfection. It’s served over fluffy jasmine rice studded with sweet pineapple and scallions, alongside a bright and tangy chimichurri-lime coleslaw. A drizzle of smoky red pepper crema ties everything together for a restaurant-quality meal at home.

This recipe is perfect for a quick weeknight dinner that feels special. The air fryer delivers a crispy crust without deep frying and the no-cook slaw comes together in minutes. With bold flavors and contrasting textures, every bite is a delight.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.125 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your air fryer to 350°F. In a small pot, combine the jasmine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.
2. While the rice cooks, prepare the ingredients. Quarter the lime. Drain the pineapple and pat dry. Thinly slice the scallions, separating white and green parts. In a small bowl, mix the sour cream with 1 teaspoon of chimichurri (use 2 teaspoons for 4 servings). In another small bowl, combine the panko, shredded coconut, a drizzle of oil and a pinch of salt and pepper.
3. Pat the salmon dry with paper towels and season with salt and pepper. Spread the sour cream mixture evenly over the top of the fish, then press the coconut-panko mixture firmly onto the coated area. Lightly coat the air fryer basket with cooking spray. Place the salmon in the basket and air-fry until golden and cooked through, 8-10 minutes. (If using an oven, bake on the top rack at 350°F for 10-12 minutes.)
4. While the fish cooks, make the slaw. In a large bowl, whisk together the mayonnaise, remaining chimichurri and the juice from one lime wedge (use two wedges for 4 servings). Add the coleslaw mix and a pinch of salt. Toss until well coated. Set aside.
5. Fluff the cooked rice with a fork. Stir in the pineapple, scallion whites, a squeeze of lime juice and salt and pepper to taste.
6. To serve, divide the rice, salmon and slaw among plates. Drizzle the fish with smoky red pepper crema and garnish with scallion greens. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, cod or halibut work well as substitutes for salmon. Adjust cooking time as needed.

Can I make this recipe without an air fryer?

Absolutely. Bake the salmon on the top rack of a 350°F oven for 10-12 minutes or until cooked through.

What can I use instead of chimichurri?

You can substitute with a mix of fresh parsley, garlic, olive oil and vinegar or use a store-bought green sauce.