Remove the salmon from its packaging and place it on a cutting board or a plate. Pat off any excess moisture with paper towels. Sprinkle the salmon filets liberally with sea salt and garlic powder.

Heat a large skillet over medium-high heat and add the avocado oil. Allow the skillet to heat up for a few minutes to become sizzling hot.

Carefully place salmon fillets on the hot skillet flesh side down. Sear for 6 minutes, then carefully flip to the skin side and cook for another 6 minutes, or until the salmon reaches an internal temperature of 145 degrees Fahrenheit. Insert a digital thermometer into the thickest part of each filet to check for doneness. If the salmon becomes too dark at any point, lower the stove to medium heat. The skillet should be hot enough to get a good sear on both sides, but not so hot that it burns the fish.

Transfer the salmon to a plate and set it aside while you prepare the sauce.

Place the skillet back on the stove top and add all of the coconut lime sauce ingredients. Bring the mixture to a full boil. Cook, stirring occasionally, until the sauce has thickened. Taste the sauce for flavor and season to taste with salt and pepper.

Serve salmon in a bowl with coconut lime sauce drizzled on top alongside any side dishes like brown rice, white rice, and veggies.