Coconut Crusted Salmon Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 dinner
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Calories
673 kcal
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Course
Appetizer
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Cuisine
North American
Coconut Crusted Salmon Recipe
Description
This recipe begins by seasoning all-purpose flour with sea salt and preparing separate bowls of whisked egg with water and desiccated coconut. Salmon is cut into bite-sized pieces and sequentially dipped in flour, then egg, then coconut, forming a textured coating. Coconut oil is heated to medium-high in a skillet to provide frying fat that complements the coconut crust.
The salmon pieces are fried in batches, turning to brown all sides evenly over about 5-6 minutes. Once cooked, they are drained on paper towels to remove excess oil. The salmon's tender interior contrasts with a crunchy, coconut-flavored crust. Serving includes fresh chopped cilantro and chilis for heat and brightness, with sweet chili sauce for dipping.
The method creates a fusion of mild fish and tropical textures and flavors, balancing crispness and moistness. This dish works well as finger food, appetizer, or snack. Use of coconut oil reinforces the coconut flavor theme.
Ingredients
- ½ cup all-purpose flour gluten-free if needed
- 1 teaspoon salt sea salt
- 2 large egg
- 2 cups desiccated coconut unsweetened
- 1 ½ lb salmon cut into 2-inch cubes
- coconut oil for frying
- cilantro to serve, chopped chilis
- Chili pepper
- sweet chili sauce
Instructions
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.
- 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.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4dinner
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Serving | 1 = ¼ of the recipe | |
| Calories | 673kcal | 34% |
| Carbohydrates | 22g | 7% |
| Protein | 41g | 82% |
| Fat | 48g | 74% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 187mg | 62% |
| Sodium | 708mg | 30% |
| Potassium | 1116mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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