Coconut Crusted Salmon

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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!

293 CAL 1g CARBS 14g FAT 39g PROTEIN
1 Comment

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.

It’s so delectable that it ranks up there as one of our favorite low-carb salmon recipes along with Low Carb Salmon Patties and Blackened Salmon!

Coconut salmon on a plate with greens and honey mustard sauce.

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. Or make Salmon Rice Bowls with some teriyaki sauce drizzled on top.
  • 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.

Crispy coconut salmon made with shredded coconut on a plate with mixed greens and a dollop of honey mustard.

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:

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!

Salmon crusted with shredded coconut and cooked until crispy with greens on the side.

More Delicious Fish Recipes You’ll Love:

The Recipe
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Coconut Crusted Salmon

293 CAL 1g CARBS 14g FAT 39g PROTEIN
1 Comment
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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 egg whites (or whole eggs)
  • Salt and pepper

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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.

Spice mixture being stirred in a small wooden bowl.

Press the salmon into the spice mixture. Then dip one side of the salmon in the egg wash and then press into coconut.

Salmon being coated with spices, eggs, and shredded coconut.

Place on a wire rack over a baking dish. Bake for 10-12 minutes until salmon is cooked through.

Coconut crusted salmon cooking on a rack in the oven.
Nutritional Facts
Serving Size: 6 oz.
Amount Per Serving
Calories 293
Calories from Fat 33
% Daily Value *
Total Fat 14g
Saturated Fat 5g
Monounsaturated Fat 4g
Polyunsaturated Fat 3g
Cholesterol 77mg
Sodium 102mg
Total Carbohydrate 1g
Dietary Fiber 1g
Sugars 0g
Protein 39g

* 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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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
1 Comment
On Coconut Crusted Salmon
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Sue Waltz
March 30, 2020 - 14:58
Add a Rating:
Best coconut salmon recipe on. We make it all the time but using this receipt help the coconut stay on.
We also added honey to the egg whites.
Didnt make it to sweet which u would have thought
We had it with asparagus and mashed potatoes.
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