Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper. Lay the salmon fillet in the center of the baking sheet.
In a small bowl whisk one egg until well combined. Measure out 1 tablespoon of beaten egg and save the rest for later use.
Add the curry paste, lime juice, and salt to the 1 tablespoon of beaten egg. Then brush the mixture over the top of the salmon fillet.
Sprinkle the shredded coconut in an even layer over the salmon. Bake for 7 minutes, then turn the heat up to broil to toast the coconut crust for 2-3 minutes. If using sweetened coconut, bake for 9-10 minutes, until the coconut is golden and the salmon is just cooked through.
NOTE: Nutritional facts are calculated without salmon skin.