# Steps:
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 allow seasoning to penetrate.
02 - Combine shredded coconut and panko breadcrumbs in a shallow dish, mixing thoroughly. Lightly beat eggs in a separate shallow dish. Dip each salmon fillet into beaten eggs, allowing excess to drip off, then press firmly into coconut-panko mixture to coat all sides evenly.
03 - Combine diced pineapple, red bell pepper, red onion, and chopped cilantro in a medium bowl. Add lime juice, honey if desired, and a pinch of sea salt. Toss gently to combine and set aside at room temperature for flavors to 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 skillet and sear for 3-4 minutes until golden-brown. Flip and sear opposite side for 2-3 minutes. Transfer skillet to oven and bake for 8-10 minutes until internal temperature reaches 145°F.
05 - Remove salmon from oven and let rest for 5 minutes to allow juices to redistribute. Plate each fillet and top generously with pineapple salsa. Garnish with fresh lime wedges and drizzle with pan juices if desired.
