Step 1: Prepare and Season the Salmon

• Season the fillets: Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.
• Sear the salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 3-4 minutes until the skin is crispy. Flip and cook for another 2 minutes. Remove the salmon from the skillet and set aside.

Step 2: Sauté Aromatics

• Heat the oil: In the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil or coconut oil.
• Cook onion, garlic, and ginger: Add the chopped onion and sauté for 3 minutes until softened. Stir in the garlic and ginger, cooking for an additional minute until fragrant.

Step 3: Build the Curry Sauce

• Add spices: Sprinkle the curry powder and turmeric into the skillet, stirring constantly to toast the spices for about 1 minute.
• Deglaze with liquids: Stir in the coconut milk, diced tomatoes, and broth. Mix well to combine and scrape up any browned bits from the bottom of the skillet.
• Season the sauce: Add the brown sugar, chili flakes or Scotch bonnet pepper, and lime juice. Simmer for 5-7 minutes to allow the flavors to meld and the sauce to thicken slightly.

Step 4: Cook the Salmon in the Sauce

• Return salmon to the skillet: Nestle the seared salmon fillets into the curry sauce, spooning some sauce over the top of each fillet.
• Simmer gently: Reduce the heat to low and let the salmon simmer in the sauce for 5-7 minutes, or until fully cooked (internal temperature should reach 145°F).

Step 5: Garnish and Serve

• Add fresh herbs: Stir in the chopped cilantro and adjust the seasoning with more salt or lime juice if needed.
• Serve: Plate the salmon fillets over rice, quinoa, or flatbread, spooning the curry sauce generously over the top. Garnish with lime wedges, cilantro leaves, and scallions, if desired.