Rinse salmon and pat dry, allow to come to room temperature.
Add salt, rubbing in with olive oil.
In a hot pan place salmon skin-down and cook for a few minutes each side until cooked through then remove from pan.
Add a drizzle of olive oil to the pan, add onion, garlic, ginger, coconut milk, and lime juice.
Stirring until it begins to bubble.
Return salmon to the pan with the coconut mixture.
Serve in a shallow bowl, garnish with chili and basil.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.