Here's a recipe to put on repeat this summer, fresh, flavorful, and so satisfying. If you're looking for a reason to skip the hot dogs and burgers one night, this is it. Crispy, golden salmon bites paired with a bright and tangy pineapple salsa, all served over creamy coconut rice...it's a full tropical bowl situation that comes together in about 25 minutes. The kind of meal that looks impressive but secretly requires very little effort, which is exactly my kind of cooking.
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Ingredients
This recipe comes together with just a handful of fresh, pantry-friendly ingredients. The pineapple salsa is completely no-cook, and the coconut rice practically makes itself while you focus on getting that salmon perfectly crispy.
- Fresh pineapple
- Red onion
- Red bell pepper
- Jalapeño
- Fresh cilantro
- Lime juice
- Olive oil
- Salt
- Jasmine rice
- Full-fat coconut milk
- Water
- Furikake (for topping)
- Salmon fillet
- Smoked paprika
- Coriander
- Garlic powder
- Olive oil (for searing)
See recipe card for quantities.
Instructions
1. Make the pineapple salsa. Dice the fresh pineapple and add it to a bowl along with chopped red onion, red bell pepper, and jalapeño. Add the cilantro, a squeeze of fresh lime juice, a drizzle of olive oil, and a pinch of salt. Toss everything together and set aside. The salsa gets better as it sits, so making it first gives the flavors time to meld.
2. Start the coconut rice. Add your jasmine rice to a saucepan with a combination of water and full-fat coconut milk. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is fully cooked and the liquid is absorbed, about 15-18 minutes. Remove from heat, fluff with a fork, and top with furikake before serving.
3. Season and cut the salmon. While the rice cooks, cut your salmon fillet into bite-sized, roughly equal pieces. Pat them dry with a paper towel - this is key for getting a crispy sear. Season generously with salt, smoked paprika, coriander, and garlic powder, and toss to coat all sides.
4. Sear the salmon. Heat a skillet over medium-high heat with a drizzle of olive oil. Once hot, add the salmon pieces in a single layer without crowding the pan. Sear for 2-3 minutes per side until golden and crispy on all sides. Work in batches if needed.
5. Assemble the bowls. Scoop coconut rice into bowls, top with the crispy salmon bites, and spoon the pineapple salsa over everything. Serve immediately.
Substitutions
Here are some ways you can mix up this recipe:
- Salmon - Shrimp or chicken thigh pieces work really well here if salmon isn't your thing. Adjust cook time accordingly.
- Fresh pineapple - Canned pineapple in juice (not syrup) works in a pinch - just drain it well and pat dry.
- Jasmine rice - Any long-grain white rice works. For a lower-carb option, cauliflower rice is a great swap, though you'll skip the coconut milk step.
- Full-fat coconut milk - Light coconut milk can be substituted but the rice will be less creamy and rich.
- Jalapeño - Serrano for more heat, or omit entirely for a milder salsa.
- Furikake - Toasted sesame seeds and a pinch of flaky salt work if you can't find furikake.
- Cilantro - If you're a cilantro-avoider, fresh flat-leaf parsley or a little fresh mint are good alternatives in the salsa.
Variations
- Spicy salmon bites - Add a pinch of cayenne or a drizzle of sriracha to the salmon seasoning for extra heat.
- Mango salsa swap - Use ripe mango in place of (or alongside) the pineapple for a slightly sweeter, more floral salsa.
- Make it a taco - Skip the rice and serve the salmon bites and salsa in warm flour or corn tortillas with a drizzle of lime crema.
- Air fryer version - Season the salmon the same way and air fry at 400°F for 7-9 minutes, shaking halfway through, for an equally crispy result with less oil.
- Grain bowl remix - Swap the coconut rice for quinoa or farro for a heartier, nuttier base.
Equipment
Here is what you'll need:
- Sharp knife and cutting board - For dicing the pineapple and prepping the salsa ingredients.
- Medium saucepan with lid - For the coconut rice.
- Large skillet - A stainless steel or cast iron skillet works great here. A well-seasoned pan helps achieve that crispy crust without sticking.
- Mixing bowl - For tossing together the salsa.
Storage
- Salmon bites - Store in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet for a few minutes to re-crisp, or in an air fryer at 375°F for 3-4 minutes. Avoid the microwave - it will steam the salmon and you'll lose that crispy exterior.
- Pineapple salsa - Keeps in the fridge for up to 3 days in a sealed container. It gets a little more juicy as it sits, which is actually great for spooning over rice.
- Coconut rice - Store in an airtight container for up to 4 days. Reheat with a small splash of water or coconut milk to restore the creamy texture.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Crispy Salmon Bites with Pineapple Salsa and Coconut Rice
Ingredients
Equipment
Method
- Combine all salsa ingredients, toss, and set aside.
- Combine rice, coconut milk, and water in a saucepan. Bring to a boil, reduce to low, cover, and cook 15-18 min until absorbed. Fluff and top with furikake.
- Pat salmon dry. Season with salt, smoked paprika, coriander, and garlic powder.
- Heat oil in a skillet over medium-high. Sear salmon 2-3 min per side until golden and crispy on all sides.
- Serve rice topped with salmon bites and pineapple salsa.
