Remove salmon from refrigeration about 20 minutes before beginning the recipe to allow it to come closer to room temperature. There is coconut oil in the marinade, so it will solidify if the salmon is too cold.
Preheat oven to 400ºF/205ºC.
In a shallow dish, combine the lime juice, coconut oil, coconut milk, honey, and sea salt. Mix well until the salt is dissolved.
Place salmon fillets in the marinade. Marinate for 30 minutes, flipping halfway through.
Line a baking sheet with parchment paper.
Remove salmon from marinade and place on parchment paper, leaving plenty of space between fillets.
Top the fillets with flaked coconut.
Bake for 12-15 minutes, or until it flakes easily with a fork at the thickest part of the fillet. Adjust cook time based on the thickness of your fillets. The instructions are for a standard salmon thickness of about 1 to 1.5 inches (2.5-3.8cm).
After cooking, top with lime zest and some flakey sea salt (if you like things a little saltier). Garnish with lime slices for a nice presentation.
Serve with lime wedges for squeezing over the fillets.