Place the cubed salmon in a large bowl. Season well with 1 teaspoon kosher salt and white pepper as desired. Stir to coat well.
Add 2 tablespoons of the coconut oil to a nonstick skillet over medium-high heat. Once the oil is melted and hot, add the salmon to the skillet. Cook 2 minutes, then flip and cook 90 seconds – 2 minutes longer, or until your desired doneness is reached. Work in batches as necessary and resist the temptation to mess with the salmon as it cooks to ensure you achieve a beautiful golden sear. Transfer the seared salmon to a plate and set aside.
If needed, add the remaining coconut oil to the skillet. Add the onion and bell peppers. Season with 1 teaspoon kosher salt and white pepper as desired. Stir to combine. Cook, stirring occasionally until the peppers and onions begin to soften slightly, 2-3 minutes. Add the garlic, ginger, and curry paste to the skillet, stirring to combine. Cook for an additional 2-3 minutes, until the curry paste is deeply browned and fragrant.
Add the coconut milk to the skillet. Use a wooden spoon to scrape up any brown bits that have formed at the bottom of the skillet – that’s where the flavor is! – and stir to combine. Simmer 5-10 minutes, until the coconut curry sauce is thickened.
Finish the coconut curry sauce with the lime juice. Taste and season as desired – if you’d like a little more depth or umami, try adding in a splash of soy sauce or fish sauce. Once the coconut curry sauce is to your liking, add the salmon back into the skillet. Simmer until warmed through.