Whether you need the perfect appetizer or an 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 are one of those recipes I lean on when I want something that feels fun but comes together fast. With just a bit of prep, you end up with golden, crispy bites of salmon that work just as well as an appetizer as they do for dinner. If I’m serving them as a main, I’ll cut the salmon into slightly larger pieces so they’re easier to eat and feel a little more substantial on the plate.
The magic is in the contrast. Chunks of salmon are dipped in flour and egg, then coated in coconut, then lightly fried in coconut oil. The coconut turns crisp and toasty, adding a subtle sweetness that pairs perfectly with the rich, flaky salmon inside. Everything cooks quickly, so the salmon stays tender while the outside gets that irresistible crunch.
And then there’s the sauce. Anything lightly fried already feels like a treat, but dunking these into a sweet chili sauce takes them firmly into crowd-pleaser territory. With just a handful of pantry ingredients and about 30 minutes from start to finish, this is the kind of recipe that makes everyone at the table happy—and usually reaching for seconds.
What to serve with coconut crusted salmon
Here are some ideas on how to turn this into a complete meal (so you don’t even have to think about planning dinner, it’s already all mapped out!). Have your pick:
- Garlic Butter Rice
- Sauteed Green Beans with garlic
- Avocado Cucumber Salad
Store and reheat leftovers
Store: Once cooled, store the bites in a covered container; it will keep in the fridge for 3-4 days.
Reheat: Reheat any leftovers in the oven to keep the breading nice and crispy. I don’t recommend using a microwave, as it will make the breading soggy.
Coconut Crusted Salmon Recipe
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Ingredients
- ▢ ½ cup all-purpose flour
- ▢ 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)
Instructions
- 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.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More salmon recipes
For more inspiration, check out all of my dinner ideas !
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Crispy Coconut Salmon and Curried Cabbage
Coconut Crusted Salmon Recipe
Ingredients
- ½ cup all-purpose flour
- 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
Instructions
- 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.
