Mix the salt, turmeric, and garlic together in a small bowl. Sprinkle this rub over the top of the salmon fillet and rub it in. Refrigerate the fish, covered, for at least 30 minutes ideally overnight, to allow the flavours to permeate the flesh.

Heat the oil in a large skillet over medium heat. Add the salmon, spice-covered side down, and sear it for about 2 minutes (this will brown the fish and the garlic in the rub, and also cook the turmeric). Turn the fillet over and sear the underside until browned, about 2 minutes.

Measure out the coconut milk in a measuring cup, and add the peppercorns and the chiles. Stir, and pour this over the fi sh. Lift the fillet with a spatula and tilt the skillet slightly to allow the spiced coconut milk to run under it and release the browned bits of garlic, spice and fish.

Reduce the heat to medium-low, cover the skillet, and braise the salmon, spooning the sauce over it occasionally, until the flesh is barely starting to flake, 3 to 5 minutes.

Transfer the fish to a platter, pour the curry over it and serve with rice