Season the salmon fillets with salt.

Sear skin-side down in a hot pot until golden and crisp, flip briefly, then remove.

In the same pot, bloom curry powder, paprika, and cayenne in oil for 30 seconds until fragrant.

Add coconut milk, ginger, brown sugar, fish sauce, and lime juice. Simmer 3-4 minutes.

Nestle the salmon back into the sauce and simmer until just cooked through.

Finish with fresh cilantro and lime, and serve over rice.