How to Eat More Fish (Even If You Hate It) — Crispy Coconut Cod & Easy Salmon Burgers

Most people who say they hate fish haven't had it made well.

But when it's done right, fish is one of the fastest, most satisfying things you can put on the table — high in protein, rich in omega-3s, and on the table in under 30 minutes. These two recipes are where I'd tell anyone to start. If fish hasn't been your thing, give one of these a try. You might find yourself making them on repeat.

Easy Salmon Burgers

Canned salmon removes the barrier of working with raw fish entirely — no prep, no smell while it cooks, no guesswork. The almond flour acts as a light binder that keeps the patties together without making them dense or bready. And the cast-iron sear gives you a genuinely crispy crust that holds everything together.

The key is patience on the first side: eight minutes, untouched, is what builds that crust.

Ingredients

• 1 large can salmon, drained

• 1 large egg

• 1 tablespoon almond flour

• ½ teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion salt

• 1–2 tablespoons avocado oil, for cooking

Instructions

1. Combine the salmon, egg, almond flour, smoked paprika, garlic powder, and onion salt in a medium bowl. Mix with a fork until just combined and the mixture holds when pressed. Don't overmix — you want it cohesive, not dense.

2. Shape into 2–3 larger patties or 3–4 smaller ones. If the mixture feels too soft, let it sit for a few minutes — the almond flour will absorb the excess moisture and firm it up.

3. Heat avocado oil in a cast-iron skillet over medium heat. Add the patties and cook for 8 minutes on the first side — don't move them. You're building a crust, and it needs uninterrupted contact with the pan. Flip and cook for another 2–3 minutes.

4. Serve immediately. These are great wrapped in butter lettuce with avocado and tomato, over a salad with lemon vinaigrette, or alongside roasted sweet potatoes.

Serving Ideas

• Butter lettuce wraps with avocado and tomato

• Over a big green salad

• Alongside roasted sweet potatoes or cucumber salad

• Topped with Greek yogurt mixed with lemon juice and fresh herbs

• With pickled onions

Tips

• Don't rush the sear. Eight minutes on the first side, untouched, is what gives you the crust that holds everything together.

• Let formed patties rest 5 minutes before cooking if you have time — they'll hold together better.

• Customize the flavor with fresh dill, lemon zest, chopped parsley, green onions, or a pinch of cayenne.

Salmon Burger FAQs

Can I use fresh salmon instead of canned? Yes — flaked leftover baked or grilled salmon works beautifully here.

How do I store leftovers? In an airtight container in the fridge for up to 3 days.

Can I freeze them? Yes. Freeze cooked patties individually and reheat in a skillet or air fryer for the best texture. Skip the microwave — it softens the crust.

Crispy Coconut Fried Cod

Cod's mild flavor is actually its biggest advantage — it takes on whatever you coat it with, and here that coating is a golden coconut crust with warm spices and a hint of citrus. The trick to getting it genuinely crispy (not soggy) comes down to two things: patting the fish completely dry before breading, and letting it rest for five minutes after coating before it hits the pan.

Ingredients

For the Cod

• 1 pound cod fillets, cut into portions

• 1 large egg, beaten

• 2–3 tablespoons coconut oil, for frying

For the Coating

• ½ cup coconut flour

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• ½ teaspoon sea salt

• ¼ teaspoon black pepper

• Pinch of cayenne pepper (optional)

Optional but recommended

• ¼ cup unsweetened shredded coconut (mixed 50/50 with the coconut flour for a crunchier crust)

• Lime zest

• Fresh cilantro

Instructions

1. Pat the cod completely dry with paper towels. Take your time here — any moisture left on the surface will steam in the pan instead of sear, and you'll lose the crust entirely. Dry fish is crispy fish.

2. In a shallow bowl, combine the coconut flour, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne if using. If you have shredded coconut, stir it in now — a roughly 50/50 ratio creates a noticeably crunchier, more restaurant-style crust.

3. Dip each piece of cod in the beaten egg, let the excess drip off, then press firmly into the coating on all sides. Let it rest for 5 minutes before cooking — this helps the coating adhere so it doesn't slide off in the pan. (Tip: Coconut flour absorbs moisture fast, so aim for a thin, even coat rather than packing it on).

4. Heat coconut oil in a skillet or cast-iron pan over medium to medium-low heat. Add the cod in a single layer and cook for 3–4 minutes per side. Don't move it while it cooks — the crust needs contact with the pan to develop. It's done when the exterior is deep golden brown and the flesh flakes easily with a fork.

5. Finish immediately with fresh lime juice, lime zest, and chopped cilantro. Serve right away for the best crust.

2-Step Tartar Sauce

• ½ cup plain Greek yogurt

• 2 tablespoons of tartar sauce

• ¼ teaspoon garlic powder

• Pinch of sea salt

Serving Side Ideas

• Mango salsa

• Cabbage slaw

• Roasted sweet potatoes

• Coconut cauliflower rice

• Simple cucumber salad

Tips for the Crispiest Crust

• Dry the fish completely before breading — the single most important step

• Let it rest 5 minutes after breading before frying

• Keep heat at medium or medium-low — coconut flour burns faster than regular flour at high heat

• Mix in shredded coconut if you have it, for extra crunch

• Cook in batches if needed — overcrowding traps steam and softens the crust

Coconut Cod FAQs

Can I use frozen cod? Yes — thaw completely and pat very dry before breading. Frozen fish holds more water, so the drying step matters even more.

Can I bake it instead? Yes. Bake at 400°F for 12–15 minutes, then broil for 2–3 minutes to crisp the crust. Pan-frying gives you a better crust, but baking works well too.

What other fish can I use? Halibut and mahi-mahi both work well. Adjust cooking time based on thickness.

How do I reheat leftovers? Skip the microwave. Reheat in a 275°F oven for 8–10 minutes, or in an air fryer at 350°F for 3–5 minutes.

What These Both Recipes Have in Common

Neither of these tastes like the fish you grew up avoiding.

The salmon burgers are smoky, crispy, and filling — more like a really good burger than anything you'd expect from a can of fish. The coconut cod is bright, tropical, and satisfying in a way that genuinely surprises people. Both are fast, both are simple, and both are the kind of thing you'll find yourself making again the following week.

Start with whichever sounds more appealing. Either way, you're adding more seafood to your week — and that's always a win.

Tried one of these recipes? Drop a comment below and let me know which one you made.