Monday, October 5, 2009

Coconut Lime Salmon

Another one of my Dad's creations that I've adapted from watching him in the kitchen.

This recipe is great for people who think they don't like salmon. Like me. There's just something delightful about caramelized coconut coating your dinner.

Start off with four salmon filets.

Whisk up an egg with lime juice.

So this one's blurry but I wanted to show you all the little specks of lime zest and pepper in the coconut.

Dip the filets in the egg mixture, then dredge in the coconut. Fry them over medium-low heat in 2 tbsp. of butter and 2 tbsp. of vegetable oil until golden brown on each side. Or about 3 -5 minutes per side.

Dive in!
Occasionally some of the coconut can fall off during the cooking process. If that happens just let it get a little toasted and then scoop it up and put it to the side to sprinkle on top of the cooked salmon.

Coconut Lime Salmon
Serves four-six
4-6 salmon filets
1 egg, beaten
1 lime, zested and then juiced
1 1/4 cups flaked coconut
pinch of salt and pepper
pinch of ground red pepper
2 tbsp. butter
2 tbsp. oil
----> Whisk the egg and lime juice together. Combine the coconut, lime zest, salt, pepper, and ground red pepper. Dip the salmon filets in the egg mixture and then dredge each filet in the seasoned coconut. Heat a skillet over medium-low heat. Prepare pan with butter and oil. When melted, gently add each filet and cook until the coconut is brown and caramelized (about 3 - 5 minutes). Gently flip the filets and cook on the other side an additional 3 - 5 minutes. Fish is done when it easily flakes from being poked with a fork.


  1. AH-MAZE-ING! My husband and I lost our minds for this as our romantic Valentine's dinner! We added a bunch more lime juice and zest during cooking, and even added lime zest to the jasmine rice we served it with. Lovely! Where do you find unsweetened shredded coconut? We live in an area with no shortage of gourmet food stores and couldn't find any! We started with whole coconuts and busted them up with a hammer; it was quite a scene!

  2. I'm making this for dinner tonight but with tilapia instead of salmon ... because I don't want to de-bone a salmon :). Pretty sure I'll serve it with coconut-lime cilantro rice and red peppers.


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