Gather and prep all ingredients.

Slice the salmon into 1-inch cubes. Drizzle with olive oil and rub into the salmon, coating all pieces.

Mix together the coating by combining shredded coconut, turmeric, onion powder, and salt and pepper to taste.

Add salmon cubes to the coating mixture and toss to coat evenly.

Alternatively, add coating to a plastic ziploc bag along with the salmon. Seal the bag (with some air inside) and shake vigorously until all pieces are evenly coated.

Add olive oil to a pan over medium-high heat. Once hot, add in salmon cubes making sure not to overcrowd the pan. Turn each piece as it's cooked, frying until all cubes are golden brown. Set aside.

In the same pan, add butter and cabbage over medium heat. Season generously with salt and pepper to taste. Cook cabbage, stirring occasionally, until tender and golden. Then, add in the coconut milk and curry powder.

Stir together well and cook for additional 1-2 minutes or until sauce starts to thicken.

Serve salmon on top of cabbage and garnish with lemon. Enjoy!