1In a shallow dish, whisk together the coconut milk, 2 tablespoons lime juice, lime zest, minced garlic, grated ginger, red pepper flakes (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the salmon fillets, turning to coat evenly. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.

2While the salmon marinates, prepare the mango avocado salsa. In a medium bowl, combine the diced mango, diced avocado, finely diced red onion, chopped cilantro, minced serrano pepper, and 1 tablespoon lime juice. Gently toss to combine and set aside.

3Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the salmon fillets, skin-side down if applicable, into the skillet, discarding any excess marinade.

4Sear the salmon for 4-5 minutes on the first side until the skin is crispy (if skin-on) and the salmon is cooked halfway through. Flip the salmon fillets and cook for another 3-4 minutes, or until the salmon is opaque and flakes easily with a fork.

5Remove the cooked salmon from the skillet and let it rest for a minute or two.

6Serve the pan-seared coconut lime salmon immediately, topped generously with the fresh mango avocado salsa.