In a mixing bowl, combine diced fresh pineapple, finely chopped red bell pepper, red onion, minced jalapeño, and freshly squeezed lime juice. Toss in chopped cilantro and season with salt. Let sit for at least 15-20 minutes.

Preheat your oven to 400°F (200°C) or heat a skillet over medium heat. Add a tablespoon of coconut oil to the skillet.

Prepare your breading station with three bowls: one with seasoned all-purpose flour, one with beaten eggs, and one with a mixture of unsweetened shredded coconut and panko breadcrumbs.

Pat salmon fillets dry, dredge in flour, dip in egg wash, and then coat with the coconut-panko mixture.

For baking, place salmon on a greased baking sheet and bake for 12-15 minutes until golden brown. For frying, cook in the skillet for about 4-5 minutes on each side.

Serve the cooked salmon topped with the vibrant pineapple salsa.