Macadamia Salmon with Pineapple Salsa

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Macadamia Salmon with Pineapple Salsa

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: serves 4


  • 4 small salmon fillets (or 2 large)
  • 2 cups Ukwazi Macadamia Nuts, finely chopped
  • 1 cup shredded coconut flakes (sweetened or unsweetened)
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  • 1 teaspoon garlic powder
  • salt and pepper to taste (I used ½ teaspoon each)
  • 4 tablespoons water+2 whole eggs
    Pineapple salsa
  • 1 whole fresh pineapple, diced
  • 1 white or red onion, diced
  • 1 bunch of cilantro, chopped (just the leaves, discard the stems)
  • 1-2 teaspoons crushed red pepper flakes
  • juice of 1 lime
  • 1 teaspoon salt


  1. First prepare the salmon fillets. Preheat the oven to 400 and lightly grease a baking sheet.
  2. In a medium bowl stir together chopped macadamias, coconut flakes, garlic powder, and salt and pepper. In a small bowl whisk water and eggs until lightly and foamy.
  3. Place salmon fillets on a sheet of foil and brush the top side with the egg mixture. Sprinkle macadamia-coconut mixture over salmon, gently press with your fingers so it sticks. Gently turn the salmon fillets over and repeat egg mixture and macadamia mixture.
  4. Transfer salmon fillets to prepared baking sheet (without the foil). Bake for 10-20 minutes until the macadamia crust is golden. (see note)
  5. While salmon is baking, prepare the pineapple salsa by stirring together all ingredients in a bowl.When salmon is done baking, serve warm with pineapple salsa. Enjoy!


Recipe by Creme De La Crumb

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