Start by rinsing the basmati rice under cold water until the water runs clear. This removes excess starch and helps keep the rice fluffy. Add the rice to a saucepan with water or broth and a pinch of salt. Bring it to a boil, then reduce heat and let it simmer until tender. Once cooked, fluff the rice with a fork and mix in freshly chopped herbs and a squeeze of lemon juice for brightness.

Pat the salmon fillets dry with a paper towel to ensure a good sear. Season them with salt and black pepper evenly on both sides. Heat olive oil in a skillet over medium heat and place the salmon skin-side down. Let it cook undisturbed until the skin is crispy. Flip the salmon carefully and cook for a few more minutes until just cooked through, then remove and set aside.

In the same skillet, add garlic and ginger, sautéing until fragrant and lightly golden. This builds a strong flavor base. Stir in the curry paste and cook it briefly to release its aroma and deepen the taste. Then pour in the coconut milk. Let the sauce simmer gently until it thickens slightly, creating a rich and creamy consistency.

Return the salmon to the skillet, spooning the curry sauce over the top so it absorbs all the flavors. Let it cook for a couple of minutes until everything is well combined and heated through. Taste the sauce and adjust seasoning with salt, pepper, or a bit more lemon juice if needed.

Spoon the herby rice onto plates as the base of your dish. Place the curried salmon on top or alongside the rice. Drizzle extra curry sauce over the salmon and rice for added richness. Garnish with more fresh herbs and a squeeze of lemon before serving for a fresh finish.