Preheat your oven to 400°F (200°C). This temperature is perfect for baking salmon, ensuring it cooks evenly and remains moist.
Lightly grease your baking dish with a drizzle of extra virgin olive oil. This will help prevent the salmon from sticking and enhance flavor.
Place the skinless salmon fillets in the baking dish. Drizzle them with the remaining olive oil and season generously with sea salt and freshly ground black pepper. Make sure each fillet is well coated.
Dot the salmon with the chilled salted butter pieces. This will melt during baking and keep the fish moist while adding richness.
In a mixing bowl, combine the canned coconut milk, chili paste, grated fresh ginger, freshly squeezed lime juice, fish sauce, and light brown sugar. Whisk the ingredients together until smooth and well blended.
Pour the creamy coconut ginger sauce over the seasoned salmon fillets in the baking dish, ensuring each piece is covered with the sauce.
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The sauce should be bubbling and slightly thickened.
Once out of the oven, let the salmon rest for a few minutes. Garnish with chopped chives if desired, and serve warm. This dish pairs beautifully with rice, quinoa, or steamed vegetables for a complete meal.
