Coconut-Ginger Salmon with Thai Basil

Pat the salmon fillets completely dry with paper towels and place on a cutting board.

Sprinkle evenly with salt, black pepper, grated fresh ginger, juice from half the lime, and torn basil leaves. Let rest while you prepare the sauce.

Heat coconut oil in your wok over medium-high heat until it shimmers and smells fragrant, na krap.

Add the sliced fresh ginger and stir-fry for 30 seconds until you can smell that beautiful aroma.

Add the minced garlic and cook for another 15 seconds, stirring constantly so it doesn't burn.

Pour in the chicken broth and soy sauce, scraping up any crispy bits from the wok. Let simmer for 3-4 minutes until the sauce reduces slightly.

Remove from heat and stir in the remaining lime juice. Taste and adjust with extra salt if needed.

Return the wok to high heat and add the remaining coconut oil.

Carefully place the marinated salmon fillets in the hot oil, skin-side down if applicable. Sear undisturbed for 3-4 minutes until the skin is crispy and golden.

Use an instant-read thermometer to verify the salmon reaches exactly 145°F (63°C) at its thickest point before consuming.

Pour the warm coconut-ginger sauce around the salmon and let it bubble gently for 30 seconds.

Remove from heat and fold in the fresh basil leaves — they'll wilt slightly and release their amazing aroma.

Garnish with thinly sliced scallions and extra basil leaves scattered on top.

Serve immediately over steamed jasmine rice, spooning plenty of that gorgeous coconut-ginger sauce over each fillet.