Season the salmon: Start by seasoning your salmon fillets with a generous amount of salt and black pepper.
salt and black pepper to tasts, 1 pound fresh or frozen salmon fillets
Cook the salmon: Melt butter in a large pan over medium-high heat, then add a little oil. Place the salmon skin-side down and cook for about 3 minutes. Flip it over and cook for another 3-5 minutes. Set the salmon aside.
1 tablespoon olive oil
Prepare the curry base: Spoon out a bit of the oil and butter from the pan, then add chopped onion. Sauté for about 3 minutes until softened. Add in garlic and ginger, and cook for another minute on medium heat. Add red curry paste and cook until it caramelized.
1 tablespoon unsalted butter, ½ of a larger brown onion, 2 teaspoons fresh garlic, 1 teaspoon ginger, 2 tablespoons Thai red curry paste
Add flavorful ingredients: Stir in fish sauce, soy sauce, brown sugar, and coconut milk. Bring it to a gentle boil, then lower the heat and let it simmer until the sauce thickens slightly. If you're adding veggies, now's the time to toss them in (just don’t overdo it).
1 teaspoon fish sauce, ½ teaspoon brown sugar, 1 tablespoon soy sauce, 1 can
Garnish: Add in spinach, fresh basil, cilantro, and a squeeze of lime juice. Taste the sauce and adjust the seasoning if needed. Return the salmon to the pan, pour the sauce over it, and serve!
1 teaspoon of lime juice and more lime wedges for serving, 2 tablespoons fresh basil, 2 tablespoons fresh cilantro, 3 cups or more spinach, fresh
