This post may contain affiliate links. Please read our disclosure policy.
Whether you need the perfect appetizer or a nutrient-dense, easy family meal – these coconut crusted salmon are your answer! Crispy and tender bites of salmon, coated in shredded coconut, and dunked in a sweet chili sauce, what's not to love?
These coconut crusted salmon bites make the perfect appy, or if you're going to serve them for dinner you can alternatively use larger pieces of salmon so that it's easier to eat as a meal. It takes just 15 minutes of prep time and you'll have golden brown, crispy salmon bites on the table in no time!
This coconut crusted salmon recipe calls for a beautiful salmon fillet that you will dip in flour, egg, and coconut before lightly frying in coconut oil. This is one of those recipes that tastes so good that it shouldn't be labeled healthy – but it is!
Why coconut crusted salmon should make this week's meal plan
Weeknight dinner can be rough. Period. But with this recipe on your meal plan, the whole table will be happy!
- You can have dinner ready in just 30 minutes with this recipe.
- Salmon is loaded with nutrients that everyone (but growing littles especially) will benefit from.
- The sauce. Anything coated and lightly fried is going to feel like a treat, but add in the sweet chili dipping sauce and now it's fun!
What you need to make coconut crusted salmon
There are just 6 ingredients in this recipe, many of which you probably already have in your pantry!
- All-purpose flour: This will make up the first part of the batter you'll use to dip the salmon bites into. You can use gluten-free if needed
- Sea salt: The sea salt will be combined with the flour and will add some seasoning to the fish.
- Large eggs: The eggs will make up the second part of the batter and act as a binding agent for the rest of the coating.
- Desiccated coconut: “Desiccated” is a fancy word for dehydrated, and the only difference between desiccated coconut and shredded coconut is the size of the flakes. Desiccated coconut is finer shavings while shredded coconut is a little larger. Either will work in this recipe. It can also be called unsweetened coconut flakes in the grocery store.
- Salmon: You will need a 1 ½ lb piece of salmon, cut into 2-inch cubes. You can buy it skinned and deboned to make your life easier.
- Coconut oil: you'll use coconut oil to lightly fry the coconut crusted salmon, which will enhance the coconut flavor plus it has some added health benefits, too!
Optional toppings: You can choose to add cilantro, chopped chilis, lemon juice or lime juice, or some chopped green onion.
How to prepare the salmon
If cooking with fish is considered intimidating in your neck of the woods, this recipe is a great place to start. Let's answer some common questions that may be popping into your head:
Do I need to clean salmon before cooking?
In a word, no. It's better to cook and heat the salmon properly (which will kill any potential bacteria) than to wash or clean it while it's raw. Following the steps in this recipe, you will cook the salmon well, so no worries here.
Do I need to skin or debone the salmon?
In some instances, like if you purchase a whole fish, you will need to do this. For this coconut crusted salmon recipe, however, you can purchase a fillet that is already skinned and deboned. Two less steps you need to think about!
What to serve with coconut crusted salmon
How to store coconut crusted salmon
If you store it in an airtight container, it will keep in the fridge for 3-4 days. The fried coating, however, will never taste the same as when made (as with all fried foods).
How should I reheat leftovers?
Use your oven to reheat any leftovers so that the breading stays nice and crispy. We don't recommend using a microwave as it will cause the breading to go soggy.
Can I use another type of fish for this recipe?
You can use another firm-fleshed fish. Some white fish alternatives that would work include pollack, hake, halibut, and cod.
- ½ cup all-purpose flour (gluten-free if needed)
- 1 teaspoon sea salt
- 2 large eggs
- 2 cups desiccated coconut (unsweetened)
- 1 ½ lb salmon (cut into 2-inch cubes)
- Coconut oil (for frying)
- Cilantro, chopped chilis, and sweet chili sauce (to serve)
Coconut Salmon Bites
- Whisk 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.½ cup all-purpose flour, 1 teaspoon sea salt, 2 large eggs, 2 cups desiccated coconut
- 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.2 cups desiccated coconut, 1 ½ lb salmon
- 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.Coconut oil
- Working in batches, add the salmon to the hot pan. Cook for 5-6 minutes, turning the pieces so they brown on all sides. 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.
- Serve the salmon topped with a little cilantro, a sprinkling of chopped chilis, and the sweet chili sauce on the side.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.