Preheat the oven to 375°F and arrange a rack in the middle position. Line a rimmed baking sheet with aluminum foil and brush the foil lightly with oil. Mix the ⅓ cup barbecue sauce with the mustard. Set the salmon fillets on the foil-lined sheet, leaving space between them, and season with salt and pepper. Rub each fillet with 1½ teaspoons grated ginger, then brush with the barbecue sauce.

Roast the salmon in the center of the oven until the flesh is pink throughout and almost firm when pressed, about 18 minutes. After about 10 minutes, brush again with the barbecue sauce to give the fish a shiny, lacquered glaze.

Meanwhile, in a small bowl, stir together the panko, coconut, ½ teaspoon salt, and olive oil until the panko is evenly coated.  Heat a medium nonstick skillet over moderately high heat. Add the panko and toast, stirring frequently until evenly browned, about 2 minutes; watch carefully to avoid burning. Immediately scrape the toasted crumbs back into the bowl. (This step can be done ahead of time if you prefer.)

Transfer the salmon to a platter and sprinkle generously with the toasted panko. Serve with additional Spiced Rum Sauce and lime wedges.