1. Start by preparing your pineapple salsa. In a medium bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño (if using), and cilantro. Drizzle the lime juice and honey over the mix, then season with a pinch of salt and pepper. Stir everything gently and set aside to let the flavors meld while you prepare the salmon.
2. Next, set up your breading station. In one shallow bowl, place the flour. In a second bowl, whisk the eggs until smooth. In a third bowl, mix together the shredded coconut, panko breadcrumbs, salt, and pepper.
3. Pat the salmon fillets dry with a paper towel — this is a little trick Mama Lu taught me to help the coating stick better. Lightly dredge each fillet in the flour, shaking off any excess.
4. Dip the floured salmon into the beaten eggs, making sure each piece is well-coated.
5. Press the salmon into the coconut and breadcrumb mixture, coating both sides firmly. Don’t be shy here; the crunch is the star of the show.
6. Heat the olive or coconut oil in a large skillet over medium heat. Once hot, carefully place the salmon fillets in the pan. 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.
7. Remove the salmon from the skillet and let it rest for a minute or two. Then, plate it with a generous spoonful of the pineapple salsa on top or to the side.
8. Serve immediately, savoring how the crispy coconut crust contrasts with the juicy, tangy salsa.

Back in Mama Lu’s kitchen, we never rushed anything. Taking that extra moment to let flavors settle or letting the salmon rest after cooking makes a world of difference. It’s those small pauses that turn a quick meal into a moment worth remembering.