1-Step 1: Prep the salmon and vegetables Pat the 1 pound fresh salmon dry with paper towels, then season both sides with salt and pepper to taste. Chop the onion, mince the garlic, cut the carrots into matchsticks if needed, and have the broccolini ready. When everything is prepped before you start cooking, the process moves smoothly and the sauce comes together fast.

2-Step 2: Sear the salmon Set a large skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter melts and the pan is hot, place the salmon in the skillet skin-side down if it has skin. Cook for about 3 to 4 minutes without moving it, then gently flip and cook for 1 to 2 minutes more. The salmon does not need to be fully cooked yet because it will finish in the sauce later.

3-Step 3: Cook the onion and garlic Transfer the salmon to a plate. In the same skillet, add the chopped onion and cook for about 2 to 3 minutes until it starts to soften. Add the minced garlic and stir for about 30 seconds. This step adds a savory base that helps the salmon curry taste fuller and more layered.

4-Step 4: Stir in the curry paste Add 2 heaping tablespoons Thai red curry paste and stir it into the onion and garlic for about 1 minute. This helps wake up the curry paste and brings out its fragrance. If you are sensitive to spice, you can use a little less. If you love bold flavor, keep the full amount for a stronger red thai curry taste.

5-Step 5: Build the creamy sauce Pour in the 1 13.5 ounce can full-fat coconut milk, then stir in the 1/2 teaspoon fish sauce, optional and 1/2 teaspoon brown sugar. Mix well so the curry paste dissolves into the coconut milk. The sauce should look smooth and lightly orange-red. Let it simmer gently for 2 to 3 minutes so the flavors can come together.

6-Step 6: Add the vegetables Add the 1/2 cup matchstick-cut carrots and 1 heaping cup chopped broccolini to the skillet. Simmer for 3 to 4 minutes, just until the vegetables begin to soften but still keep some bite. If you prefer softer vegetables, give them another minute or two. If you are making the dish for kids, you may want the carrots a little softer for easier eating.

7-Step 7: Return the salmon to the pan Place the salmon back into the skillet and spoon some sauce over the top. Cover the pan and cook for 3 to 5 minutes, depending on thickness, until the salmon flakes easily with a fork and reaches a safe internal temperature. This is the part that makes the creamy thai salmon curry feel so comforting, because the fish finishes gently in the sauce.

8-Step 8: Finish with lime and herbs Turn off the heat and stir in 1 teaspoon lime juice. Top with 2 tablespoons torn or chopped fresh basil and 2 tablespoons chopped fresh cilantro. The herbs add brightness and give the sauce a fresh, clean finish. If you like a stronger citrus note, you can add a tiny extra squeeze of lime at the table.

9-Step 9: Serve hot Spoon the salmon and sauce over warm rice, noodles, or cauliflower rice. The creamy curry sauce tastes great with jasmine rice because the grains soak up every bit of flavor. For a lighter meal, serve it with steamed greens or a crisp cucumber salad.