Save A flavorful main dish featuring tender salmon fillets coated in a crisp, golden coconut crust, offering a delightful blend of tropical sweetness and savory richness.
I was inspired to create coconut crusted salmon after tasting a similar dish on vacation. The crisp coconut pairs perfectly with the moist salmon, and my family always asks for seconds.
Ingredients
- Salmon: 4 salmon fillets (about 6 oz/170 g each), skinless; 1/2 teaspoon salt; 1/4 teaspoon black pepper
- Coating: 1/2 cup (65 g) all-purpose flour; 2 large eggs; 1 tablespoon water; 1 cup (80 g) unsweetened shredded coconut; 1/2 cup (45 g) panko breadcrumbs
- For Cooking: 3 tablespoons coconut oil (or vegetable oil)
- Garnish (optional): Lime wedges; Chopped fresh cilantro
Instructions
- Season the salmon:
- Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- Prepare dredging bowls:
- Place flour in the first bowl. In the second bowl, whisk eggs with water. In the third bowl, combine shredded coconut and panko breadcrumbs.
- Coat the salmon:
- Dredge each salmon fillet in flour, shaking off excess. Dip into the egg mixture, then press firmly into the coconut-panko mixture to coat all sides.
- Pan-fry the salmon:
- Heat coconut oil in a large nonstick skillet over medium heat. When hot, add the salmon fillets, crust side down. Cook for 3–4 minutes until golden brown, then carefully flip and cook for another 3–5 minutes, until the salmon flakes easily and the crust is crisp and golden.
- Serve:
- Transfer to a plate. Serve immediately, garnished with lime wedges and chopped cilantro if desired.
Save My kids love helping coat the salmon fillets, and it has become a fun dinner ritual. We make this recipe for quick weeknight meals or a summery family dinner.
Serving Suggestions
Serve coconut crusted salmon with jasmine rice, mango salsa, or a fresh green salad for a complete meal bursting with flavor.
Required Tools
You will need shallow bowls for dredging, a whisk, a large nonstick skillet, a spatula, and paper towels.
Nutrition & Allergens
Each serving has about 425 calories, 27 g fat, 18 g carbohydrates, and 32 g protein. Contains fish, eggs, wheat, and coconut.
Save This coconut salmon is a sunshine-filled upgrade for dinner that everyone will love. Enjoy the crunchy crust and juicy salmon with your favorite sides.
Recipe FAQ
- → How is the coconut crust made?
Shredded coconut is combined with panko breadcrumbs to create a crisp, flavorful coating for the salmon fillets.
- → What cooking oil is recommended?
Coconut oil enhances the tropical flavor, but vegetable oil can also be used depending on availability.
- → Can this dish be made gluten-free?
Yes, substitute regular flour and panko breadcrumbs with their gluten-free versions for an allergy-friendly option.
- → What are some suggested sides?
Serve with jasmine rice, mango salsa, or a fresh green salad for a complete meal.
- → Is this suitable for dairy-free diets?
Absolutely. The preparation contains no dairy, making it ideal for dairy-free dining preferences.
- → How do you achieve a crisp crust?
Press the coconut-panko mixture firmly onto the fillets and pan-fry until golden brown on both sides.