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In a large skillet or sauté pan, heat the olive oil or butter over medium heat.
Add the minced garlic, chopped onion, and grated ginger to the pan. Sauté for about 2-3 minutes, until the onions are softened and fragrant.
Stir in the coconut milk, fish stock (or water), soy sauce, lime zest, lime juice, and honey (if using). Bring the mixture to a simmer.
Season the sauce with salt and pepper to taste, adjusting the seasoning to your preference. Let it simmer gently for 5 minutes to allow the flavors to meld together.
Gently place the salmon fillets into the simmering sauce, skin-side down. Spoon some of the sauce over the top of the fillets to help them cook evenly.
Cover the pan with a lid and cook for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook the salmon, as it should remain moist and tender.
The internal temperature of the salmon should reach 145°F (63°C). If you don’t have a thermometer, check the salmon by gently pressing it with a fork to see if it flakes easily.
Remove the salmon from the skillet and place it on a serving plate. Spoon the coconut-lime sauce over the top and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of citrus.