1. Combine bourbon, pineapple juice, soy sauce, and Dijon mustard in a small saucepan. Bring to a boil; reduce heat and simmer for 10 minutes.
2. Add minced ginger and agave; simmer for 30-40 minutes or until reduced and slightly syrupy. Cool slightly and add lemon juice and crushed pineapple; set aside.
3. Meanwhile, combine pecans, panko, coconut and ground red pepper.
4. Preheat oven to 425 degrees Fahrenheit. (Make sure your oven is hot, preheating should take about 20 minutes.).
5. Place lightly beaten egg whites in a shallow dish.
6. Season salmon with salt and pepper.
7. Dip salmon fillets in egg white, allowing excess egg to drip off into dish.
8. Dredge salmon in panko mixture, pressing with fingers to ensure bread crumbs adhere. Using a small spoon, 1 teaspoon of the syrup mixture over each salmon fillet. Place on a baking sheet (skin side down) while you repeat procedure with remaining salmon fillets.
9. Heat 1 Tablespoon olive oil in a large, nonstick pan over medium-high heat. Add salmon fillets (flesh-side down, skin up), taking care not to crowd with skillet (do this in two batches, if necessary). Sear salmon for approximately 3 minutes, flipping when salmon no longer sticks to pan. (If it sticks or isn’t well browned, cook for 1 to 2 more minute before flipping.)
10. Finish cooking in preheated oven for 5-10 minutes or to the point just before salmon flakes easily with a fork. If you check with an instant read thermometer, it should read 135°F (You want to remove it from the oven when it is slightly undercooked.) Tent with aluminum foil and allow carry-over heat to finish cooking salmon for five minutes.