Sprinkle 1 lb. skinless sockeye salmon fillets, cut into 1" pieces, with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground pepper; set aside. Heat ¼ cup vegetable oil in a large Dutch oven or other heavy pot over medium. Cook 4 small shallots, finely chopped, 4 lemongrass stalks, woody tops trimmed, tough outer layers removed, finely chopped, white and pale green parts of 4 scallions, thinly sliced, 4 garlic cloves, finely grated, and one 1" piece ginger, peeled, finely grated, stirring often, until softened and fragrant, 6–8 minutes.

Add 8 oz. mixed mushrooms (such as beech, shiitake, and/or maitake), torn, to pot and cook, stirring occasionally, until tender and golden in spots, about 5 minutes. Add 3 Tbsp. Thai red curry paste and stir to coat mushrooms. Cook, stirring, until paste is fragrant, about 1 minute. Stir in two 13.5-oz. cans unsweetened coconut milk, 1 Tbsp. fish sauce, and 2 tsp. honey and bring to a simmer. Add 2 baby bok choy, coarsely chopped, and reserved salmon; stir gently to submerge in sauce. Return to a simmer, then reduce heat to low, cover, and cook at a bare simmer until salmon is mostly opaque but still slightly translucent in the center, about 4 minutes. Remove from heat and gently stir in zest and juice of 2 large limes and ¼ cup coarsely chopped Thai or sweet basil.

Divide curry among bowls; add a scoop of cooked jasmine rice. Top with dark green parts of scallions, 2 red Thai chiles, finely chopped, ⅓ cup salted roasted peanuts, and Thai basil leaves. Serve with lime wedges.