Pat the salmon fillets completely dry with paper towels and season both sides with kosher salt and black pepper.

Heat 1 tbsp of avocado oil in a large skillet over medium-high heat. Place salmon skin-side down and sear for 4-5 minutes until the skin is crispy. Flip and cook for another 1-2 minutes. Remove salmon from the pan and set aside.

Reduce heat to medium, add 1 tbsp of coconut oil. Sauté the chopped onion for 5-6 minutes until softened. Add garlic, ginger, and optional serrano pepper, and cook for 1 minute until fragrant.

Add the turmeric, garam masala, cumin, and coriander. Stir constantly for 30-45 seconds to bloom the spices.

Pour in the crushed tomatoes and simmer for 2 minutes. Stir in the full-fat coconut milk, bring to a gentle simmer, and cook for 5 minutes. Season with salt.

Return the seared salmon to the skillet, skin-side up. Spoon some sauce over the flesh. Cover, reduce heat to low, and cook for 3-5 minutes until the salmon is cooked through.

Remove from heat. Squeeze fresh lime juice over the dish and garnish with fresh cilantro before serving.