Ingredients

• 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
• Himalayan salt, to taste
• 1 lemon, sliced into wedges (optional)

Instructions

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, and salt.

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.