Lightly season both sides of the salmon fillets with salt and black pepper.

2. Sear the Salmon

In a large pan, heat olive oil over medium-high heat. Sear the salmon for about 1 minute on each side, ensuring the inside remains raw. Remove the salmon and set it aside.

3. Create the Flavorful Base

Using the same pan, reduce the heat to medium and add minced garlic, ginger, and, if using, bruised lemongrass stalks. Sauté for about 2 minutes until fragrant.

4. Add Sweet and Spicy Notes

Stir in the light brown sugar and cook for 20-30 seconds until it caramelizes. Add the chili paste and cook for an additional minute.

5. Make the Coconut Lime Sauce

Pour in the coconut milk, stirring to dissolve the sugar completely. Add the fish sauce, salt, or soy sauce for a savory balance.

6. Poach the Salmon

Return the seared salmon fillets to the pan and simmer on low heat for about 5 minutes or until the salmon is cooked through.

7. Final Touches

Remove the salmon and add lime zest and juice to the sauce. Let it simmer for another 5 minutes until thickened. Taste the sauce and adjust the seasoning with lime juice or fish sauce as needed.

8. Serve and Enjoy

Plate the salmon over a bed of rice, couscous, or vermicelli noodles. Add your choice of vegetables, such as steamed broccoli, sautéed bell peppers, or snap peas. Ladle the coconut lime sauce over the top and garnish with fresh cilantro, sliced red chilies, and lime wedges for a vibrant finish.