First things first: let’s season the salmon. You can use a cutting board for this. Generously rub the salmon with olive oil, then sprinkle garlic powder, onion powder, curry powder, and kosher salt onto both sides. An even coat ensures that every bite is bursting with flavor.

In a large pan over medium-high heat, add a drizzle of olive oil. Once hot, place the seasoned salmon skin-side down. Let it sear beautifully for about 5-6 minutes. You want that skin crispy and the salmon to become a lovely, tender medium-rare inside. Flip and cook for another 4-5 minutes. Once done, set the salmon aside on a plate.

In the same pan, don’t clean it — let the remnants add depth! Reduce the heat to medium and add olive oil. Toss in the minced garlic and ginger, sautéeing for about a minute until fragrant. Add the lemongrass paste, red Thai curry paste, and dark brown sugar. The instant your kitchen fills with those enticing aromas, you know you’re on the right track.

Next, pour in the coconut milk, stirring gently. Add fish sauce (or soy sauce), turmeric, and chopped spinach. Bring this delightful mixture to a simmer, letting the flavors meld together beautifully.

Now for the exciting part: return your salmon to the pan. Spoon the curry sauce over the salmon, letting it coat the fish liberally. Allow it to simmer for another 3-4 minutes. Breathe in that fragrant steam!

Just before serving, give it a generous squeeze of lime juice and some zest. This last-minute addition adds brightness to the dish. Plate the salmon and pour that luscious curry sauce over it. Don’t forget the garnish! A handful of fresh herbs brings a beautiful finishing touch