Season the salmon fillets with salt and pepper. Heat 1 tbsp of oil in a non-stick skillet. Sear the salmon skin-side up for about 1.5 minutes. Flip and cook for an additional minute.

Reduce heat to medium-low and add remaining oil. Stir in garlic, ginger, and lemongrass. Cook until garlic is lightly golden and fragrant.

Add brown sugar and cook for 20 seconds until caramelized. Stir in the chili garlic paste.

Pour in the coconut milk, scraping bits from the bottom. Stir to combine and heat for a minute.

Stir in fish sauce and bring to a simmer. Add salmon back to skillet and simmer for 4 minutes until cooked through.

Remove salmon and stir lime zest and juice into the sauce. Serve salmon over noodles or rice with sauce and garnish with coriander.