Mix bread crumbs and mustard together on a small paper plate and coat the salmon fillets with this mixture. Heat coconut oil to medium high heat (preferably in a non-stick pan). Coconut oil is excellant to fry with as its nutritional value is not much affected by heat. place salmon fillets in the hot oil and cook for about 4 minutes. Then turn heat down to medium and turn over the fish. The top side of the fish will appear more crispy because that side of the fish will have absorbed most of the coconut oil and was cooked under higher heat. Serve with the crunchy side of the fish up. Note: you can substitute salmon steaks for fillets.