Thai Salmon Curry

0 Season the salmon fillets with salt, pepper, smoke paprika, garlic powder, cumin and coriander.
1 Heat the oil in a skillet over medium heat. Cook the salmon skin-side down for 3-5 minutes then flip it and cook for another 3 minutes until golden brown on top. The salmon should be almost fully cooked at this point so transfer it to a plate and set aside. We will cook it some more in the curry sauce. If you don't want to eat the salmon skin, you can easily peel it off at this step before adding it to the sauce later. 
2 Remove some of the excess oil from the skillet. To the same skillet add the onion and bell pepper. Saute for about 3 minutes until fragrant (make sure to not burn them). 
3 Add the ginger, garlic, Thai red curry paste, lemongrass paste, coriander, cumin and paprika. Mix it all together and cook for 1 minute. 
4 Now add the coconut milk, Tamari sauce, brown sugar and mix well. Allow the sauce to come to a low simmer then add salt and pepper to taste.
5 Add the salmon back to the skillet and drizzle with fresh lime juice. Spoon the sauce over the salmon and let it cook for about 1-3 minutes. Sprinkle with fresh cilantro and serve immediately.