1-First Step: Cut the salmon into pieces and pat dry. Season with salt and pepper on both sides so the fish tastes great and cooks evenly.

2-Second Step: Heat olive oil and butter in a skillet over medium-high heat. Make sure the pan is hot before adding salmon to reduce sticking.

3-Third Step: Cook salmon skin-side down for about 5 minutes, then flip and cook for 2 to 3 more minutes until almost done. Let the salmon release naturally before flipping; do not force it.

4-Fourth Step: Remove the salmon and place it on a plate. Optionally remove the skin if you prefer. Keep the salmon warm while you build the red curry sauce.

5-Fifth Step: Spoon out excess oil from the skillet, leaving about one tablespoon. This helps the curry paste and coconut milk build a thick, flavorful sauce without greasiness.

6-Sixth Step: Sauté the onion until lightly browned, about 3 minutes. Stir as it cooks so you don’t burn the onion or the garlic later.

7-Seventh Step: Add the minced garlic and Thai red curry paste, then cook for 1 minute. This brief step wakes up the aromatics and intensifies the red curry salmon flavor.

8-Eighth Step: Add fish sauce (optional but recommended), coconut milk, brown sugar, carrots, and broccolini. Simmer for about 5 minutes until the veggies are tender-crisp. If you like extra spice, you can add fresh Thai chilis or red pepper flakes during this simmer.

9-Ninth Step: Stir in the lime juice, then return the salmon to the skillet. Warm through for a couple of minutes so the fish finishes cooking and absorbs some sauce.

10-Final Step: Taste and adjust with salt and pepper as needed. Garnish with basil and cilantro before serving, then enjoy your Red Curry Salmon while the sauce is creamy and hot.