This coconut-crusted salmon is made with a simple spice rub using smoked paprika and onion powder. This fish recipe is bursting with flavor and has a delicious crispy coconut coating!
Weeknights tend to be pretty hectic, especially with work, family schedules, and activities. So, you need a reliable go-to recipe that you can whip up in a hurry and this coconut-crusted salmon fits the bill!
It comes together in just under 30 minutes and is the perfect way to enjoy a low carb, paleo, and keto-friendly crunchy salmon recipe. Best of all? It’s a low carb, paleo, and keto recipe that will quickly become a new dinner favorite.
My favorite part about this fish dish is the way that the shredded coconut crisps up, giving the feeling of fried fish without all of the breading and oil. Not to mention the nutty and slightly sweet flavor profile pairs nicely with the salmon.
Key Ingredients For Coconut Crusted Salmon
Here are the ingredients you’ll need to make this salmon dish at home:
- Salmon: I like using Coho salmon because it has a milder flavor and is lighter in color than sockeye salmon. However, you could also use sockeye salmon (which is darker and oilier) or Pink and Chum (which is budget-friendly) in this recipe. No matter which variety you choose to use, I recommend buying wild-caught. If you haven't cooked it before, I've put together an entire salmon guide for you!
- Spices: I chose to use a blend of spices including smoked paprika, onion powder, garlic powder, and dried oregano to complement and enhance the flavors of the other ingredients.
- Unsweetened shredded coconut: Coconut makes a terrific crust that helps to keep the fish juicy and delicious. I used unsweetened, but you can use sweetened coconut if you aren’t watching carbs.
- Eggs: Using an egg wash helps to bind all of the coconut crust ingredients to the fish.
Note: For a complete list of ingredients and instructions on how to make this coconut-crusted salmon recipe, please look at the printable recipe card at the bottom of this post!
What To Serve With This Coconut Salmon Recipe
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.
There are so many options when it comes to side dishes to serve with this coconut salmon. Since I am reminded of summer any time 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’re 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 pairs perfectly with the coconut.
- One of these summer salads is another great option! There are 25 different ones to choose from.
- Brown rice cooked in coconut milk is another delicious choice that pairs well with the fish if you aren’t worried about carbs.
- I also recommend a fresh fruit salsa such as mango salsa. The one I make the most often is a simple combination of one chopped mango with cilantro, red onions, and tons of lime juice with a mixture of spices. 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 Tips and Ideas
There are lots of ways you can customize this simple coconut salmon to make it work for your diet or taste preferences.
- 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 dish 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 plus adds a great, sweet flavor.
- 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.
Frequently Asked Questions About This Coconut Salmon Recipe
Here are some questions I frequently get asked about by some readers…
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. You can use homemade or store-bought options.
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
- Peanut sauce
Can I use other types of fish in this recipe?
Absolutely! If salmon isn’t your favorite or you’re just looking to change things up, try any other fish you have on hand. Whitefish, like tilapia or cod, tastes amazing in this recipe too.
How can I make this recipe spicy?
If you like the spicy things in life, try adding some chili powder or cayenne to taste in this recipe for heat. The sweetness of the coconut pairs great with the salmon, especially if you use chili powder. It creates a yummy sweet and spicy combo!
More Delicious Fish Recipes You’ll Love:
Coconut Crusted Salmon
- Print Recipe
- Download PDF
- 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 egg whites (or whole eggs)
- Salt and pepper
* 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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