Begin by patting the salmon fillets dry with paper towels. Season generously with sea salt, black pepper, and smoked paprika, and let rest for 10 minutes.

In a shallow dish, combine shredded coconut and panko breadcrumbs. Toast coconut in a skillet over medium heat for 3-4 minutes if desired. In another dish, whisk the eggs until frothy.

Dip seasoned salmon fillets in beaten eggs, then coat with the coconut-panko mixture, pressing firmly to adhere.

Chop fresh pineapple, red bell pepper, and red onion into small pieces. Mix in a bowl with cilantro, lime juice, and salt, adding honey if desired. Set aside.

Heat olive oil in a skillet over medium-high heat. Sear the salmon for 3-4 minutes per side until golden and cooked through, finishing in the oven if necessary.

Serve salmon hot, topped with pineapple salsa and garnished with lime wedges.