Step 1: Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
Step 2: Melt the butter in a large skillet over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant.
Step 3: Place the salmon fillets in the skillet and sear for 3-4 minutes per side until golden brown and cooked through. Remove the salmon from the pan and set aside on a plate.
Step 4: In the same skillet, add the ginger and red curry paste. Stir for 1 minute to release the aromas.
Step 5: Pour in the coconut milk, lime juice, and honey. Whisk together and bring to a gentle simmer for 3-5 minutes until the sauce thickens slightly.
Step 6: Return the salmon fillets to the skillet, spooning the sauce over them. Garnish with fresh cilantro and chilies before serving your coconut curry salmon with garlic butter.