• Crusted Salmon In Coconut Cream Sauce

    coconut crusted salmon

    Ingredients – for fillets

    • 2 x 300 gram or 4 x 150 gram salmon fillets
    • 1/2 cup tapioca flour or almond meal
    • 1/2 cup unsweetened dessicated coconut
    • 1 tablespoon sea salt
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 teaspoon pepper
    • 1 egg yolk
    • 1 cup full fat coconut milk
    • 1/2 to 1 cup coconut butter for frying
    • 1/2 a lemon
    • dried parsley for garnish

    Ingredients – for coconut cream sauce

    • 1 cup full fat coconut milk
    • 3 tablespoons condensed milk
    • pinch of sea salt
    • 1 tablespoon tapioca flour plus 1 tablespoon water, combined (used to thicken sauce if preferred)


    1. Combine egg yolk and coconut milk in a bowl
    2. In another bowl, combine tapioca flour or almond meal, coconut, salt, garlic powder, onion powder and pepper
    3. Dip fillets in egg and coconut mixture and then coat in flour and spice mixture
    4. Heat up coconut oil in a fry pan over a medium – high heat
    5. Fry fillets for about 3-4 minutes per side or until cooked to your liking
    6. Transfer fillets to a plate and squeeze fresh lemon juice on top
    7. For the sauce, add the coconut milk to a saucepan and bring to a gentle simmer
    8. Add condensed milk and sea salt to taste
    9. Optionally, you can now add the tapioca and water mixture to the sauce to thicken if you desire a thicker sauce.Otherwise you can just leave it as it is
    10. Spoon sauce over fish fillets and top with dried parsley