YOu can get the coconut anywhere. I use Bob’s Red Mill. YOu just reseal or clamp the bag and it lasts forever. I’ve been adding it to baked fish, or shrimp. Salmon is great too.
Bake it at 400 for about 10 minutes or less. You don’t want to over cook these.
douse the filets in rice bran, peanut or coconut oil... or a good olive oil. Add salt and pepper and coriander or a light dusting of curry and extra tumeric. Spoon on the coconut mixed with a splash of pineapple juice (buy the small cans) or Kentucky bourbon and cover with thin silver dollar size slices of lemon or orange. There will be a sauce in the bottom of the dish that you can spoon over the salmon. IF the filets have skins, I put the above on and then turn over the skin side up, that just peels off after you’ve baked. Make sure to remove any bones with your needle nose pliers. I cut the salmon filets into two inch wide strips. So they’re about 2” X 5.”
I am cooking almost exclusively in a Kitchen Aid over head convection oven. It’s worth the extra money to get a convection/micro. I hardly ever use my big oven anymore.