Step 1

Use a paper towel to pat dry the salmon fillets. Season with salt and pepper and set aside at room temperature for 10-15 minutes. It’s ideal to bring the salmon fillets from the fridge to room temperature to achieve even cooking.

Step 2

In a large skillet, heat oil over medium-high heat until the hot oil sizzles, about 1 minute. Sear the salmon fillets (skin side facing up first) for 5-6 minutes on each side until golden browned and fully cooked. When salmon is cooked, the flesh will turn opaque, and it will flake easily when inserting a fork. Transfer the cooked salmon to a plate and set aside.

Step 3

In the same skillet, add garlic, ginger, and onion. Sauté until tender, about 2-3 minutes.

Step 4

Stir in red curry paste and tomato paste and cook until evenly combined, about 1 minute.

Step 5

Add coconut milk, soy sauce (or fish sauce), lime zest, and lime juice. Mix well and bring the sauce to a boil.

Step 6

Add bell pepper and cook on medium heat until tender, about 2 minutes.

Step 7

Return cooked salmon to the skillet and cook until heated through, about 2-3 minutes

Step 8

Top with cilantro and serve warm with steamed rice.