We love this 25-minute salmon and cabbage dinner! The salmon is coated in coconut and then pan-fried until crispy. It is served with curried coconut cabbage for a delicious meal.
This is a simple, unfussy recipe that lets every component shine. The salmon is quickly pan-fried until it’s buttery and tender on the inside with a crisp crust and a subtle hint of coconut flavor on the outside.
The curried cabbage cooks down until it’s soft and almost noodle-like—and honestly, it’s so good it could be a recipe all on its own. A handful of spinach gets stirred in for an extra veggie boost, and from start to finish, this dinner is on your plate in just 25 minutes.
Do I need to remove the salmon skin?
Yes, for the best results, remove the skin before coating the pieces in coconut. Fortunately, with a sharp knife, it is straightforward. You can learn how to remove salmon skin in our detailed tutorial .
Or ask at the store where you buy your salmon if they will remove it for you. Many stores will.
Another option is to prepare the salmon as fillets, coat only the top with coconut, and remove the skin after cooking. You won’t get the all-around crispiness that you get with the coconut salmon bites, but the flavor will still be tasty.
Crispy Coconut Salmon with Curried Cabbage Recipe
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Ingredients
- ▢ 20 ounces salmon (skin removed (see notes))
- ▢ ⅓ cup unsweetened fine coconut
- ▢ 1 tablespoon coconut oil
- ▢ 2 cloves garlic (minced)
- ▢ 1 cup light coconut milk
- ▢ 1 teaspoon EACH: curry powder, turmeric, and sea salt
- ▢ 1 lb. cabbage (chopped (preferably green or savoy cabbage))
- ▢ 2 cups baby spinach leaves
Instructions
- Cut the salmon into 2-inch pieces (about 20 pieces total). Place the coconut in a bowl and dip each piece of salmon into the coconut so that it is coated well on all sides. 20 ounces salmon, ⅓ cup unsweetened fine coconut
- Heat the coconut oil in a large, non-stick frying pan over medium-high heat. Add the salmon and cook until golden brown on one side, about 3 minutes. Flip the salmon pieces over and cook for another 3 minutes, or until cooked through. Remove the salmon from the pan. 1 tablespoon coconut oil
- Add the garlic and cook for 1 minute. Add the coconut milk, curry powder, turmeric, and salt and stir. Add the cabbage to the pan and mix it again. Cover the pan and cook for 5-7 minutes, stirring occasionally, until the cabbage is soft. 2 cloves garlic, 1 cup light coconut milk, 1 teaspoon EACH: curry powder, turmeric, and sea salt, 1 lb. cabbage
- Add the spinach to the pan and let it wilt. Divide between 4 plates and serve with the crispy salmon on top. 2 cups baby spinach leaves
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Crispy Coconut Salmon with Curried Cabbage Recipe
Ingredients
- 20 ounces salmon , skin removed (see notes)
- ⅓ cup unsweetened fine coconut
- 1 tablespoon coconut oil
- 2 cloves garlic , minced
- 1 cup light coconut milk
- 1 teaspoon EACH: curry powder, turmeric, and sea salt
- 1 lb. cabbage , chopped (preferably green or savoy cabbage)
- 2 cups baby spinach leaves
Instructions
- Cut the salmon into 2-inch pieces (about 20 pieces total). Place the coconut in a bowl and dip each piece of salmon into the coconut so that it is coated well on all sides. 20 ounces salmon, ⅓ cup unsweetened fine coconut
- Heat the coconut oil in a large, non-stick frying pan over medium-high heat. Add the salmon and cook until golden brown on one side, about 3 minutes. Flip the salmon pieces over and cook for another 3 minutes, or until cooked through. Remove the salmon from the pan. 1 tablespoon coconut oil
- Add the garlic and cook for 1 minute. Add the coconut milk, curry powder, turmeric, and salt and stir. Add the cabbage to the pan and mix it again. Cover the pan and cook for 5-7 minutes, stirring occasionally, until the cabbage is soft. 2 cloves garlic, 1 cup light coconut milk, 1 teaspoon EACH: curry powder, turmeric, and sea salt, 1 lb. cabbage
- Add the spinach to the pan and let it wilt. Divide between 4 plates and serve with the crispy salmon on top. 2 cups baby spinach leaves
