1-First Step: Prep the salmon and vegetables. Cut 1 pound of fresh salmon into four even pieces. Pat the fish dry with paper towels, then season both sides with salt and pepper. Chop the onion, mince the garlic, cut the carrots into matchsticks if needed, and chop the broccolini into bite-size pieces.

2-Second Step: Sear the salmon. Set a skillet over medium-high heat and add 1 tablespoon olive oil plus 1 tablespoon butter. Let the pan get hot before the fish goes in. Place the salmon skin-side down and cook for about 5 minutes. Flip the salmon and cook for 2 to 3 minutes more, just until nearly done. If the fish sticks, give it another moment before turning. Salmon often releases from the pan once it has browned enough.

3-Third Step: Set the salmon aside. Move the salmon to a plate. You can remove the skin now if you prefer, though it is fine to leave it on. Drain off extra oil from the skillet, leaving about 1 tablespoon behind for the sauce base.

4-Fourth Step: Build the curry base. Add the chopped onion to the skillet and cook for about 3 minutes, until lightly browned. Stir in the garlic and 2 heaping tablespoons Thai red curry paste, then cook for 1 minute. This short cooking time helps the curry paste bloom and bring out its fragrance. Next, stir in the fish sauce if using, along with the full-fat coconut milk and brown sugar. Add the carrots and broccolini, then bring the sauce to a gentle simmer.

5-Fifth Step: Simmer the vegetables. Let the curry bubble gently for about 5 minutes. The vegetables should soften but still keep a little bite. This tender-crisp texture gives the dish more interest and keeps the broccolini bright. If you like softer vegetables, let them simmer a minute or two longer. For a slightly lighter sauce, stir in a splash of water if the curry looks too thick.

6-Sixth Step: Finish with lime and salmon. Stir in 1 teaspoon lime juice, then return the salmon to the pan. Spoon some sauce over the fish and warm everything for about 2 minutes. Taste and add more salt, pepper, or lime juice if needed. Finish with fresh basil and cilantro. The herbs add a fresh pop that balances the creamy curry sauce.

7-Seventh Step: Serve and enjoy. Serve Red Curry Salmon right away while the sauce is hot and silky. It goes well with jasmine rice, basmati rice, or even cauliflower rice if you want a lower-carb option. You can also spoon the curry into bowls with extra herbs on top for a cozy, restaurant-style feel.