Rinse 1 cup jasmine rice under cold water until water runs clear.

Combine rinsed rice with 1 1/4 cups water in a covered pot. Bring to a boil, then reduce to low and simmer for 12–15 minutes.

Remove from heat and let rest covered for 10 minutes before fluffing.

Heat 1 tbsp oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes.

Add minced garlic and ginger; sauté for 30–45 seconds until fragrant.

Stir in 1–2 tbsp red curry paste and cook for 30 seconds to bloom the spices.

Pour in 14 oz coconut milk, 1 tbsp fish sauce (or soy sauce), 1 tbsp lime juice, and 1 tsp brown sugar. Stir to combine and bring to a gentle simmer.

Season salmon fillets with salt and pepper. If fillets are skin-on, place skin-side down first.

Gently nestle the salmon into the simmering curry, spooning some sauce over the tops. Reduce heat to medium-low.

Simmer uncovered for 6–10 minutes, depending on thickness until salmon is done and flakes easily.

In the last minute of cooking, stir in 1 cup baby spinach or torn basil leaves until wilted.

Taste the sauce and adjust seasoning — add more fish sauce for saltiness, lime for acidity, or a pinch more sugar if it needs balance.

Serve salmon and sauce over jasmine rice, garnished with chopped cilantro and lime wedges.