1. Start by prepping the pineapple salsa. In a medium bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño (if using), lime juice, cilantro, and honey. Mix well and set aside to let the flavors marry while you prepare the salmon.
2. Place the shredded coconut and panko breadcrumbs in a shallow dish. In a separate shallow bowl, add the flour, and in another, beat the eggs. Season the flour with a pinch of salt and pepper.
3. Pat the salmon fillets dry with paper towels and season both sides lightly with salt and pepper.
4. Coat each salmon fillet first in the flour, shaking off any excess, then dip into the beaten eggs, and finally press into the coconut-panko mixture, ensuring an even coating. For extra crunch, press firmly to adhere the crust well.
5. Heat the olive or coconut oil in a large skillet over medium heat. Once hot, carefully add the salmon fillets. Cook for about 4 minutes on each side, or until the crust is golden brown and the salmon is cooked through but still moist inside.
6. Transfer the cooked salmon to a plate lined with a paper towel to absorb any excess oil. Let rest for a minute or two.
7. Serve the coconut crusted salmon topped generously with the pineapple salsa. Enjoy immediately for the best texture and flavor.

One of my favorite tips from years of cooking this dish is to resist the urge to overcrowd the pan. Give each fillet enough space to crisp up beautifully. Also, if you’re cooking for kids—like my little ones—I sometimes make a milder salsa, leaving out the jalapeño, and they love it just the same.