Step 1: Preheat your oven to 400°F (200°C). This high temperature will help the salmon cook evenly and develop a nice texture.
Step 2: Place the six-ounce salmon fillets on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil and season with sea salt and freshly ground black pepper. Place a piece of chilled butter on top of each fillet.
Step 3: Bake the salmon for about 12-15 minutes, or until it flakes easily with a fork. The exact time will depend on the thickness of your fillets.
Step 4: While the salmon bakes, prepare the sauce. In a medium saucepan, combine the canned coconut milk, chili paste, grated fresh ginger, lime juice, fish sauce, and light brown sugar. Whisk together until well combined.
Step 5: Heat the sauce over medium heat, stirring occasionally. Allow it to simmer for about 5-7 minutes until slightly thickened. Be careful not to let it boil, as you want to maintain the rich, creamy texture.
Step 6: Once the salmon is cooked, remove it from the oven. Drizzle the creamy coconut ginger sauce generously over the salmon. Garnish with chopped chives if desired and serve immediately.
