Coconut Crusted Salmon with a simple spice rub is easy to make, full of flavor, and has a delicious coconut coating that is crispy. This low carb, paleo, and keto recipe will quickly become a favorite. Jump to Recipe keyboard_arrow_down
This Coconut Crusted Salmon come together in under 30 minutes and if the perfect way to enjoy a low carb, paleo, and keto friendly crunchy salmon recipe. The coconut crisps up, giving the feeling of fried fish without the breading and oil. This ranks up there as one of our favorite low carb salmon recipes along with these Low Carb Salmon Patties and Blackened Salmon.
Coconut salmon is one of my favorite salmon recipes. I just can't get enough of the combination of coconut and fresh fish. The coconut gives the fish a crunchy and crispy coating without having to worry about a deep fryer or breading. To make sure the salmon is packed with flavor. First, the fillets are dredged in a quick spice mixture using paprika, garlic powder, onion powder, and oregano. It's kind of like a blackening seasoning without the spice. If you like spice, you can add some chili powder or cayenne for heat.
After that, the salmon is dipped in either eggs or egg whites and pressed into unsweetened shredded coconut. The eggs serve as a binder to make sure the coconut sticks to the fish. To keep things low carb, I used unsweetened shredded coconut. However, if you aren't watching carbohydrates, you could use sweetened coconut as well. The sweetness pairs great with the salmon, especially if you use the chili powder. It creates a yummy sweet and spicy combo.
Sides for Coconut Crusted Salmon
There are so many options when it comes to this coconut salmon. Since I am reminded of summer anytime that I eat coconut, I usually opt to serve this with summer-inspired sides. Cilantro lime cauliflower rice is one of our go-to side dishes whenever we are eating low carb and the cilantro goes great with the coconut. This pineapple slaw (made with coconut milk instead of mayo) is another favorite. The sweetness of the pineapple is perfect with the coconut. Another option is a nice green salad and if you aren't worried about carbs, this is delicious with brown rice made in coconut milk.
We also love eating this coconut salmon with a fresh fruit salsa. The one I make the most often is a simple combination of one chopped mango with 1/4 cup cilantro, 1/4 cup red onion, tons of lime juice, a sprinkle of cumin, salt, and pepper. You can play with the flavors and use mango, watermelon, jicama, peaches, blueberries, or strawberries. Almost anything works. This is a great way to add some sweetness to the dish without using sweetened coconut or extra sugar.
Recipe Ideas for Coconut Crusted Salmon
There are lots of ways you can customize this simple coconut salmon to make it work for your diet or tastes.
- Almond and coconut crusted salmon: If you like the crunch of nuts, you can bread the salmon in a combination of shredded coconut and chopped almonds, cashews, or macadamia nuts. It adds a great flavor to the fish and another layer of crunch.
- Honey coconut salmon: For those who aren't watching carbs, we love adding some honey to this recipe. Instead of dredging the salmon in eggs, lightly brush the salmon with honey. Then press the salmon into the coconut and bake. The honey helps everything to caramelize and get crispy and adds a great, sweet flavor.
- Coconut salmon with mango salsa: As mentioned above, this recipe is delicious with mango salsa. You can make all different variations but our favorite is a simple combination of mango, red onion, cilantro, and lime juice.
- Fried coconut salmon: If you want to fry this fish, that will work as well. Simply heat up some coconut oil (or other high-temperature oil) and fry the fish for 4-5 minutes per side or until it is cooked through. Cooking time may vary based on the thickness of the fish.
What kind of sauces pair well with Coconut Salmon?
To add an extra layer of flavor to this fish, consider drizzling it with sauce or serving sauce on the side for dipping. The one I reach for the most often is Thai sweet chili sauce, which is both sweet and spicy. I also love using teriyaki sauce, honey mustard dressing, and peanut sauce. You can use homemade or store bought options.
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Coconut Crusted Salmon
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- 30 oz. skinless boneless salmon (I like Coho salmon)
- 1 tbsp. smoked paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. onion powder
- 1/2 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/3 cup unsweetened shredded coconut
- 2 U egg whites (or whole eggs)
- Salt and pepper
Preheat the oven to 400 degrees.
Whisk the egg whites and place in a shallow dish. Mix together the paprika, salt, pepper, onion powder, oregano, and garlic powder. Add a pinch of chili powder or cayenne pepper if you like heat.
Press the salmon into the spice mixture. Then dip one side of the salmon in the egg wash and then press into coconut.
Place on a wire rack over a baking dish. Bake for 10-12 minutes until salmon is cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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