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Gently pat dry salmon filets with a paper towel* and season with salt on both sides.
In a large skillet, heat olive oil over medium heat.**
Place salmon pieces skin side down and pan sear for 5 minutes. Flip filets and cook another 2-3 minutes (the fish should be nearly done). Allow filets to cook undisturbed on each side.***
Remove salmon from pan and set aside, removing skin if desired.
To the same pan, add remaining 2 TBSP olive oil, shallots, garlic, ginger and lemongrass, and sauté 4-5 minutes, until shallots are translucent.
Add sautéed shallots, garlic, ginger and lemongrass to a food processor with lime juice, water, lime zest, cilantro, basil, coconut sugar, turmeric powder and sea salt. Pulse until as smooth as possible.****
Return paste to pot over medium heat and slowly add coconut milk until combined.
Bring to a low boil and return salmon to the pan. Allow to simmer on low a few minutes.
Garnish with additional cilantro, basil and lime wedges (optional).
Adjust salt to taste.