Season the salmon with salt and pepper on all sides.
Heat coconut oil in a large non-stick pan over medium heat. Pan sear the salmon until golden brown, about 2-3 minutes per side. The salmon can be undercooked at this point as we will continue to cook it later into the sauce. Set aside on a plate
Add in the shallot and garlic, and cook for 3-4 minutes, until softens. Meanwhile, in a small bowl, whisk the coconut milk, oregano, lime juice, zest, and cornstarch, until well combined.
Pour the coconut milk mixture into the pan and lower the heat. Season with salt and pepper to taste.
Once simmering, return the salmon to the pan, and continue to cook until cooked through and the sauce has thickened.
Take it off the heat and sprinkle with fresh chopped cilantro and lime slices. Serve while hot and enjoy!