Step 1 – Season the salmon
Pat the salmon fillets dry and season both sides with salt, pepper, smoked paprika, and garlic powder.

Step 2 – Sear the salmon
Heat oil in a large skillet over medium-high heat. Sear salmon skin-side down (or presentation side down) for 3–4 minutes until golden. Flip and cook for another 2–3 minutes. Remove from pan and set aside.

Step 3 – Build the flavor base
In the same skillet, add oil and sauté the onion until softened. Add garlic and ginger and cook for 1 minute until fragrant.

Step 4 – Add spices and deglaze
Sprinkle in curry powder, turmeric, and allspice. Stir for 30 seconds to bloom the spices. Add broth to deglaze the pan, scraping up any flavorful bits.

Step 5 – Add coconut milk and aromatics
Pour in the coconut milk and stir to combine. Add whole Scotch bonnet (for flavor without too much heat), thyme, and a squeeze of lime juice. Simmer gently for 5–7 minutes until slightly thickened.

Step 6 – Return the salmon to the pan
Nestle the seared salmon into the sauce. Spoon sauce over the fillets and simmer for 5 more minutes, or until salmon is fully cooked and flaky.

Step 7 – Finish and serve
Remove the Scotch bonnet. Garnish with scallions, cilantro, or extra lime. Serve hot over rice, quinoa, or roasted vegetables