Begin by dicing the fresh pineapple, red bell pepper, red onion, and jalapeño. In a medium-sized bowl, combine all these diced ingredients along with lime juice, chopped cilantro, and a pinch of salt. Mix well and set aside for at least 15-20 minutes.

Preheat your oven to 400°F (200°C) if baking. If frying, heat a large skillet over medium heat and add a generous drizzle of coconut oil to coat.

Set up your breading station by placing three shallow bowls side by side. In the first, add flour; in the second, beat eggs; in the third, mix shredded coconut and panko.

Dredge a salmon fillet in flour, dip in beaten eggs, then coat with coconut-panko mixture. Repeat for each fillet.

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

Once cooked, remove salmon and top each fillet with fresh pineapple salsa. Serve alongside jasmine rice or a refreshing salad.