Pat the salmon fillets dry with paper towels. Season all sides of each fillet well with salt and pepper.

In a large skillet with deep sides, heat the oil over medium-high heat until shimmering – about 3 minutes.

Add the salmon fillets, skin side down, and sear for about 3 minutes. Flip and cook for another 3 minutes. The fish should be almost done. If the fish sticks to the pan, give it another minute or two to release naturally, don’t force it. Use a slotted spoon to remove the fish from the skillet to a plate and set aside.

Add the onion to the skillet and saute until translucent – about 2 minutes.

Toss in the garlic, minced red chiles, ginger, and lemongrass. Saute until fragrant. 

Stir in the red curry paste until well combined and allow the spices to ‘toast’ for 1 minute.

Next, whisk in the coconut milk, soy sauce, fish sauce, lime juice, and brown sugar. Bring the mixture just to a boil, then reduce the heat to a simmer.

Cook the sauce for 5 minutes or until the sauce slightly thickens.

Nestle the salmon fillets into the sauce and spoon the sauce over the fillets.

Poach the salmon in the sauce, basting every minute, for 5 minutes.

Garnish with sliced red chiles, lime slices, and cilantro or basil sprigs.

Serve hot with steamed white rice.