1-First Step: Cut and season the salmon Cut 1 pound fresh salmon into 4 pieces. Pat each piece dry with paper towels, then season both sides with salt and pepper to taste. Dry salmon sears better, and a hot pan helps it cook without sticking. If you prefer skinless salmon, you can remove the skin after cooking.

2-Second Step: Sear the salmon Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Once the pan is hot, place the salmon skin-side down and cook for about 5 minutes. Let it release naturally before flipping, since forcing it too early can tear the fish. Flip the salmon and cook for another 2 to 3 minutes. The fish should still look moist and just cooked through. Transfer it to a plate and remove the skin if you want a softer finish.

3-Third Step: Build the curry base Spoon out excess oil from the pan, leaving about 1 tablespoon behind. Add 1/2 medium chopped onion and sauté for about 3 minutes until softened. Then stir in 2 cloves minced garlic and 2 heaping tablespoons Thai red curry paste. Cook for 1 minute so the spices bloom and the kitchen starts smelling amazing. If you like a stronger savory note, add 1/2 teaspoon fish sauce. It is optional, but it gives the sauce a more traditional Thai-style depth.

4-Fourth Step: Simmer the sauce and vegetables Pour in 1 can full-fat coconut milk, then add 1/2 teaspoon brown sugar, 1/2 cup matchstick-cut carrots, and 1 heaping cup chopped broccolini. Stir everything together and let the sauce bubble gently for about 5 minutes. The vegetables should stay tender-crisp, not mushy. If your sauce looks thicker than you like, add a splash more coconut milk until it reaches the texture you want. This is a good moment to adjust spice too. You can add red pepper flakes or chopped chilis if you want more heat.

5-Final Step: Finish and serve Stir in 1 teaspoon lime juice to brighten the sauce. Return the salmon to the pan and warm it through for a minute or two. Taste and season with a little more salt and pepper if needed, then top with 2 tablespoons torn fresh basil and 2 tablespoons chopped fresh cilantro.