Easy and delicious, this crispy coconut pan-fried salmon is a winner every time! With minimal prep and only a few paleo-, keto-, and Whole30-friendly ingredients, you won’t mind making it often.
A first time for everything.
The first time I made this recipe, I had a little feeling of trepidation feeding it to my kids for dinner. It was the first time I’d ever “breaded” fish, let alone just used coconut to “bread” something. But there’s a first time for everything, right? And what better time to try first things than when you have a posse of starving children and a husband who doesn’t like fish waiting for dinner…
Thankfully, I was pleasantly surprised by the general love of this meal and the sorrow that there wasn’t more after its quick disappearance!
Beside this crispy coconut pan-fried salmon, I’ve got a few more delicious, family-friendly dinners here on the blog. So if you’re looking for some more easy dinners that will put a smile on your family’s face, here are some fun ones to try!
- White Chicken Chili in the Instant Pot or Slow Cooker
- Spaghetti Squash Pizza Casserole
- Beef & Kale Soup in the Instant Pot
- Family Favorite Roast Chicken
- Easy Instant Pot Fried Rice or Quinoa
- Cheesy Veggie Lentil Stew in the Instant Pot
- Easy Instant Pot Eye of Round Roast
- Easy One-Pot Gluten-Free Mac ‘n Cheese with Hidden Veggies
- Sloppy Joe Baked Potatoes
- Gluten-Free Porcupine Meatballs with Pan Gravy
Salmon, or tilapia?
If you’ve been around this blog for a loooong time (like I have…) you might remember a little ol’ recipe I posted way back when. It was called crispy coconut fried tilapia. And it was delicious.
But since then I’ve pretty much stopped eating tilapia. Not because I’m up on all the hype that it’s as awful as garbage, but because I can’t find any of good quality. Salmon, on the other hand, can be found wil- caught and frozen at my local wonderful Aldi.
And I just happen to love salmon waaaaay more than tilapia anyway.
If you love tilapia more than salmon, or you have a good source for quality tilapia, you can go ahead and use that instead. It’s pretty yummy!
Crispy Coconut Pan-Fried Salmon.
This recipe is super-d-duper simple, as my kids say. And if you count all the variations of coconut in this recipe as one ingredient, then it’s really only a 2 ingredient recipe, also! Coconut oil, coconut flour, shredded coconut… it’s all coconut, right? So bread up your salmon with all those coconut parts, pan-fry, and squeeze a little fresh lemon juice on top.
I guarantee it will be a hit!
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Crispy Coconut Pan-Fried Salmon
Free of grain, gluten, eggs, dairy & sugar.
- 4 fresh or thawed wild-caught salmon fillets
- 3 tablespoons coconut oil
- 1/4 cup coconut milk (I like to make my own)
- 1/4 cup coconut flour
- 1/2 cup shredded unsweetened coconut (I usually get mine from Azure Standard)
- Himalayan salt & pepper, to taste
- 1 lemon, sliced into wedges (optional)
Heat the coconut oil in skillet over medium-low heat (I use my cast iron skillet).
Set out two shallow dishes or bowls, one with coconut milk, and one with the coconut flour, shredded coconut, salt, and pepper.
Dip the fish in the coconut milk then coat with coconut mixture.
Fry in the coconut oil until the salmon is golden-browned and flakey. (This takes about 2-3 minutes per side, depending on how thick your fillets are.)
Serve with a squeeze of lemon, if desired.