Crispy Coconut Crusted Salmon Bites make the perfect game day snack or family-friendly dinner. They’re naturally paleo and gluten-free, but you would never know. They’re addictive and your family is going to love them!

Coconut Crusted Salmon Bites with Sweet Chili Sauce

I thought it was too soon in January. Too near resolution time to be going here. But I did it anyway and, I'm not going to lie, I'm pretty darn happy I did. There are few things better than a crisp coconut-y coating and a sweet sauce that burns your tongue in just the right way.

Coconut Crusted Salmon Bites with Sweet Chili Sauce

Other than how great these guys taste, there is one other thing you need to know about them:

They're healthy for you!

No, I haven't lost my mind. Not yet. Just give me a minute to explain.

The crunchy blanket the salmon is surrounded in is just a little flour of your choice (regular, corn or, for paleo, coconut flour), a bit of egg and some unsweetened shredded coconut. Then they're given a quick pan fry in coconut oil.

From what I've read about coconut oil, it is so good for you that it could save the world and make you live forever. Or so I've heard.

Coconut Crusted Salmon Bites with Sweet Chili Sauce

The sweet chili dipping sauce is a paleo-friendly version of Thai sweet chili sauce. I swap the sugar for honey and used agar agar in place of the cornstarch. If you're not following a paleo diet you can easily use corn starch instead.

You see … these are healthy for you!

Coconut Crusted Salmon Bites with Sweet Chili Sauce

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Coconut Crusted Salmon Bites with Sweet Chili Sauce

Coconut Crusted Salmon Bites with Sweet Chili Sauce

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: About 42 pieces 1x
  • Category: Appetizer
  • Cuisine: American

Description

Crispy Coconut Crusted Salmon Bites make the perfect game day snack or family-friendly dinner. They’re naturally paleo and gluten-free, but you would never know. They’re addictive and your family is going to love them!


Scale

Ingredients

  • 1 lb salmon (cut into 2-inch cubes)
  • 1 ¼ cups desiccated coconut, unsweetened
  • ⅓ cup all-purpose flour (sub corn starch for gluten-free or coconut flour for paleo)
  • A pinch of sea salt
  • 1 large egg
  • Coconut oil, for frying

For the sweet chili sauce:

  • ¾ cup water, divided
  • ¼ teaspoon of agar agar
  • 3 large garlic cloves
  • 4 Thai red chilis
  • ¼ cup white distilled vinegar
  • ½ cup honey
  • ¾ cup water, divided
  • ½ tablespoon salt
  • ⅛ teaspoon agar agar

Instructions

For the coconut salmon bites:

  1. Whisk together the flour and sea salt in a small bowl. In another small bowl whisk the egg with 1 tablespoon of water. Add the coconut to another small bowl.
  2. Keeping one hand for the egg and the other for the flour and coconut dip each piece of salmon first in the flour, second in the egg and third in the coconut. Set the pieces aside on a plate or tray while you finish the rest. Note: if you are using almond flour make sure to coat the fish in only a very light dusting.
  3. Heat the coconut oil in a medium-sized cast iron or non-stick frying pan over medium-high heat. You want about a ¼ inch of oil in the bottom of the pan.
  4. Working in batches, add the salmon to the hot pan. Cook for 5-6 minutes, turning the pieces so they brown on all sides.
  5. Remove the salmon from the pan and place them on some paper towels while you finish the rest. Add more coconut oil to the pan as needed.
  6. Serve topped with a little cilantro, a sprinkling of chopped chilis and the sweet chili sauce on the side.

For the sweet chili sauce:

  1. Add a ¼ cup of the water to a small frying pan over high heat and sprinkle the agar agar over top. Bring the pot to a boil, whisk it once then let it boil for 3 minutes. Remove it from the heat.
  2. Add all the remaining ingredients to a blender and blend until smooth. Pour the contents of the blender into a small saucepan and bring it to a boil over high heat. Pour in the water/agar agar, reduce the heat and let it simmer for 3 minutes.
  3. Store it in a clean jar in your fridge.