In a small bowl, combine demerara sugar, curry powder, garlic powder, and ground ginger. Add a pinch of salt and just enough water to create a thick paste. Mix until well combined and set aside.

Take your salmon fillets and evenly spread the prepared spice paste over the surface of each piece, ensuring they are well-coated. Preheat your oven to 375°F (190°C) and place the coated salmon fillets on a baking tray lined with parchment paper. Bake for approximately 6 minutes.

While the salmon bakes, heat a tablespoon of olive oil in a saucepan over medium heat. Add minced garlic and freshly grated ginger, sautéing them until fragrant. Stir in the demerara sugar and Thai red curry paste, cooking together until the paste thickens, about 3-4 minutes.

Pour in the coconut milk and soy sauce into the saucepan, stirring well to combine. Increase heat to bring the sauce to a gentle boil, then lower heat to simmer for about 2 minutes.

Add the chopped fresh spinach to the simmering sauce, cooking for about 2-3 minutes until the spinach has wilted down.

Once the salmon is baked, carefully place the fillets into the simmering coconut sauce. Allow them to cook for an additional 5-8 minutes.

Remove from heat and serve the Coconut Salmon Curry over a bed of cooked rice, drizzling extra sauce on top and garnishing with fresh basil or coriander.