Season the four salmon fillets with salt and freshly ground black pepper on both sides. Set aside while you heat up your skillet.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, place the salmon fillets skin side down in the pan. Cook for 3–4 minutes on each side until opaque. Remove and set aside.

Add the finely chopped onion to the same skillet and sauté for about 3–4 minutes until soft. Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.

Stir in two tablespoons of red curry paste, allowing it to cook for 1 minute to release flavors.

Pour in the can of coconut milk, fish sauce, and brown sugar. Stir well and bring to a gentle simmer for 2–3 minutes.

Add red bell pepper and sugar snap peas. Cook for 4–5 minutes until just tender.

Return salmon to skillet, spooning sauce over fillets. Simmer for another 2–3 minutes to infuse flavors.

Stir in the juice of one lime and half of the chopped cilantro before serving.

Serve over rice and garnish with remaining cilantro and lime wedges.