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Preheat oven to 425 degrees. Prepare a baking dish by spraying it with non stick spray.
In a small dish, stir together the curry, garlic powder, salt and pepper. Set aside.
In a bowl, whisk the egg with the water/or milk. Set aside.
In a non-stick skillet over medium heat, add in the olive oil and panko. Stirring frequently, toast the panko until it starts to turn golden brown. Remove it and pour it onto a large plate with the coconut and curry powder mixture, and mix it together.
Pat the salmon dry with paper towels, and dip into the egg mixture, then immediately into the curry coconut panko blend. Gently press the panko into the salmon, sprinkling on a few extra crumbs to make sure it is thickly coated. Place the salmon in the baking dish, and repeat with the rest of the salmon.
Bake for 12-15 minutes (depending on the thickness of the salmon filets). While the salmon is baking prepare the tartar sauce.
In a bowl, mix together all the ingredients for the tartar sauce and refrigerate until ready to use.
Serve immediately with salmon and tartar sauce.