Season the salmon fillets generously with salt and black pepper on both sides.

In a large skillet, heat olive oil over medium-high heat until shimmering. Place the salmon skin-side down and sear for 3–4 minutes. Gently flip and cook for another 3–4 minutes. Remove from skillet and keep warm.

In the same skillet, lower the heat, add more olive oil if necessary, and sauté the chopped onion for 3–4 minutes until translucent. Then, add minced garlic and grated ginger, stirring for 1 minute until aromatic.

Stir in red curry paste and cook for another minute to bloom the spices.

Pour in the coconut milk, fish sauce, and brown sugar. Stir well and simmer gently for 2 minutes.

Add sliced bell pepper and sugar snap peas. Cook for 4–5 minutes until tender but still crisp.

Nestle the seared salmon back into the skillet and simmer for an additional 2–3 minutes to heat through.

Remove from heat, stir in lime juice and half the cilantro. Serve over rice, garnishing with remaining cilantro and lime wedges.