Preparation

1. Pat the salmon dry with a paper towel. Sprinkle with the salt, black pepper, and paprika.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the salmon, skin-side down if it has skin, and press gently for a few seconds so it stays flat.
3. Sear for 3–4 minutes until the skin or bottom is nicely browned. Flip and sear the other side for 1–2 minutes—just enough to get some color. Remove the salmon to a plate and set aside.

Sauce Preparation

1. Turn the heat to medium. Add the butter to the same pan. When it melts, toss in the minced garlic and grated ginger. Stir until fragrant, about 30 seconds.
2. Sprinkle in the curry powder, turmeric, and red pepper flakes if you want a little kick. Stir in the tomato paste so it loosens in the fat.
3. Pour in the coconut milk, add the honey or maple syrup, and the soy sauce. Bring to a gentle simmer and let the sauce thicken a touch, about 3–5 minutes. Finish with the lime juice.

Combine and Simmer

1. Slide the seared salmon back into the pan, spoon some sauce over each fillet, and drop the heat to low.
2. Simmer gently until the salmon reaches your desired doneness, about 4–6 minutes for medium depending on thickness.
3. Taste and add a pinch more salt or lime if it needs brightness.

Serve

1. Turn off the heat. Scatter the chopped cilantro or basil over the top.
2. Serve straight from the pan or spoon the salmon and lots of sauce over rice, noodles, or toasted bread.