# Directions:
01 - Pat salmon fillets completely dry with paper towels. Season both sides evenly with sea salt, black pepper, and smoked paprika. Let rest at room temperature for 10 minutes to absorb seasonings.
02 - Combine shredded coconut and panko breadcrumbs in a shallow dish, mixing thoroughly. In a separate shallow dish, lightly beat the eggs until uniform. Dip each salmon fillet into the egg, allowing excess to drip off, then press firmly into the coconut-panko mixture to coat all sides evenly.
03 - In a medium bowl, combine diced pineapple, red bell pepper, red onion, and chopped cilantro. Add fresh lime juice, honey if using, and a pinch of sea salt. Toss gently to combine and set aside for at least 15 minutes to let flavors meld.
04 - Preheat oven to 375°F. Heat a large oven-safe non-stick skillet over medium-high heat. Add olive oil and heat until shimmering. Place coated salmon fillets in the skillet and sear for 3 to 4 minutes until golden-brown. Flip fillets and sear the other side for 2 to 3 minutes. Transfer skillet to the oven and bake for 8 to 10 minutes, or until salmon reaches an internal temperature of 145°F.
05 - Remove salmon from oven and let rest for 5 minutes to allow juices to redistribute. Plate each salmon fillet and top with a generous spoonful of pineapple salsa. Garnish with fresh lime wedges and drizzle with pan juices if desired.
