1-First Step: Prep the salmon Start by cutting the 1 pound of fresh salmon into 4 even pieces. Pat each piece dry with paper towels, then season both sides with salt and pepper. This step matters because dry salmon browns better and helps keep the skin from sticking to the skillet. If you are using skin-on salmon, place the fillets skin-side up while seasoning so the flesh gets a good coating. If the fillets are skinless, the same method still works, and the fish will cook through a little faster. Either way, let the salmon sit while you heat the pan so it is ready to sear.

2-Second Step: Sear the salmon Set a skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter melts and the pan is hot, place the salmon pieces in the skillet skin-side down. Cook for about 5 minutes without moving them so the salmon gets a nice golden crust. Flip the salmon and cook for another 2 to 3 minutes. The exact time will depend on thickness, but you want the fish mostly cooked through. Remove the salmon to a plate and spoon out any excess oil if needed. This keeps the curry sauce from getting greasy later.

3-Third Step: Build the curry base Add the chopped onion to the skillet and sauté it for about 3 minutes, stirring often. The onion should soften and start to look translucent. Next, add the minced garlic and 2 heaping tablespoons Thai red curry paste. Cook for 1 minute, stirring constantly so the garlic does not burn. This is where the kitchen starts to smell amazing. The curry paste wakes up in the warm fat, and the sauce begins to take on that unmistakable red curry salmon flavor. If you want a spicier dish, you can add a pinch of red pepper flakes or a chopped Thai chili at this point.

4-Fourth Step: Simmer the sauce and vegetables Pour in the optional fish sauce, the full-fat coconut milk, and the brown sugar. Stir well until the curry paste dissolves into the coconut milk. Then add the matchstick carrots and chopped broccolini. Bring everything to a gentle simmer and cook for about 5 minutes, or until the vegetables are tender-crisp. Keep the heat moderate so the coconut milk stays smooth and does not separate. The sauce should thicken slightly, but it should still stay pourable. If you want to serve it with rice, this is a good moment to start cooking your rice or warming bread.

5-Final Step: Finish and serve Stir in 1 teaspoon lime juice, then return the salmon to the pan. Spoon some sauce over the top and let it warm through for 1 to 2 minutes. Taste the curry and add more salt or pepper as needed. Turn off the heat and top the dish with torn or chopped fresh basil and chopped fresh cilantro. Serve the red curry salmon right away while the sauce is creamy and the fish is tender. I like it best with jasmine rice, but crusty bread works too if that is what you have on hand.