Combine the lime juice, coconut aminos, chill powder and salt in a shallow dish big enough to hold the salmon fillets, whisk to combine. Add the fillets, skin side up, and marinate for 30 minutes.
Preheat the oven to 425 degrees F ( 218 degrees C ). Brush a rimmed baking sheet with the coconut oil. Place the salmon fillets on the baking sheet, skin side up, and bake for 5 minutes. Carefully turn the fillets over and sprinkle the tops evenly with the unsweetened shredded coconut. Bake for another 2 to 3 minutes or until the coconut is golden brown.
Serve the salmon fillets with a garnish of finely minced fresh cilantro and lime slices.