Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a medium skillet, heat olive oil over medium heat and toast the panko breadcrumbs until golden brown, about 3-5 minutes.

In the same skillet, toast the shredded coconut for 2-3 minutes until golden brown.

In a bowl, combine mayonnaise and Dijon mustard, mixing well.

Coat each salmon fillet with the mayonnaise mixture, then press into the panko-coconut mixture.

Place coated salmon fillets on the prepared baking sheet and bake for 10-15 minutes until golden and cooked through.

Let the salmon rest for a few minutes, garnish with parsley, and serve.