Heat the coconut oil in skillet over medium-low heat (I use my cast iron skillet).
Set out two shallow dishes or bowls, one with coconut milk, and one with the coconut flour, shredded coconut, and salt.
Dip the fish in the coconut milk then coat with coconut mixture.
Fry in the coconut oil until the salmon is golden-browned and flakey. (This takes about 2-3 minutes per side, depending on how thick your fillets are.)
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