Sear the Salmon
Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
Heat 1 tablespoon of butter in a large skillet over medium-high heat.
Once the butter is melted and foamy, add the salmon fillets, skin-side down.
Sear for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
Create the Coconut Curry Sauce
In the same skillet, add the remaining 2 tablespoons of butter.
Add minced garlic and sauté for about 1 minute until fragrant.
Stir in the red curry paste and cook for 2 minutes, letting the flavors bloom.
Pour in the coconut milk, stirring to combine.
Let the sauce simmer for 5-7 minutes, thickening into a luscious consistency.
Season with lime juice, salt, and pepper to taste.
Bring it All Together
Return the seared salmon fillets to the skillet, nestling them into the curry sauce.
Let them simmer for an additional 5-7 minutes, allowing the flavors to meld.
If you love spice, sprinkle with chili flakes before serving.