Season the salmon fillets generously with salt and freshly ground black pepper on both sides. Set aside.

Heat olive oil in a large skillet over medium-high heat. Sear salmon skin side down for 3-4 minutes, then flip and cook for another 3-4 minutes. Remove from skillet.

In the same skillet, sauté the chopped onion over medium heat for 3-4 minutes until softened. Add garlic and ginger, sauté for another minute.

Stir in red curry paste and cook for about 1 minute until fragrant.

Pour in the coconut milk, fish sauce, and brown sugar. Stir and bring to a gentle simmer, thickening the sauce.

Add red bell pepper and sugar snap peas, cooking for 4-5 minutes until tender.

Return the salmon to the skillet, spooning the curry sauce over. Simmer for 2-3 minutes to heat through.

Stir in lime juice and half of the cilantro off the heat.

Serve the curry over steamed rice, garnished with remaining cilantro and lime wedges.