Instructions

• Preheat the broiler and position the oven rack about 6 inches from the heat. Pat the 4 salmon filets dry and place them on a rimmed baking sheet. Rub each filet with 1 tablespoon extra virgin olive oil, then evenly sprinkle 2–3 tablespoons spicy curry powder over the fish. Season with kosher salt and black pepper to taste. Drizzle 2 tablespoons honey over the filets.
• Broil the salmon 3–5 minutes, watching closely, until the tops begin to crisp and brown. The salmon will finish cooking in the sauce in a later step.
• While the salmon is broiling, heat a large skillet over medium heat. Add 1 tablespoon of the salted butter and melt. Stir in 1/4 cup Thai red curry paste and 1 tablespoon fresh grated ginger; cook, stirring, 2–3 minutes until very fragrant.
• Add 1 1/2 cups chopped broccoli, 2 cups canned full-fat coconut milk, 2 tablespoons tamari or soy sauce, and 1 tablespoon fish sauce (or soy sauce) to the skillet. Stir to combine and bring the mixture to a gentle simmer.
• Carefully slide the broiled salmon into the simmering sauce. Simmer gently 3–5 minutes, spooning sauce over the salmon, until the salmon reaches your desired doneness.
• While the salmon simmers, melt the remaining 5 tablespoons salted butter in a small skillet over medium heat. Add 3–4 cloves chopped garlic and a pinch of chili flakes. Cook, stirring, until the butter is lightly browning and the garlic is crisped, about 2–4 minutes—watch closely to avoid burning.
• Serve the salmon and broccoli with plenty of the coconut-curry sauce. Drizzle the garlic-chili butter over the salmon and sauce before serving.