DO-AHEAD TIP: Marinate salmon overnight or for at least 2 hours (see recipe).
Place salmon in a large zipper-topped plastic bag. In a food processor, blend together next 4 ingredients (lime juice through onion powder); pour mixture over fish, saturating all sides. Seal the bag and refrigerate overnight or for at least 2 hours.
At time of cooking, melt the coconut oil in a large skillet over medium-high heat. Remove salmon from marinade, add to skillet and cook for 2 to 4 minutes per side or until fillets flake easily when tested with a fork.