Lightly salt the salmon fillets and set this aside for 5 minutes.
bring a fish poacher, a large saute pan (about 3 quarts), or any low-sided pot that’s large enough to keep your salmon fillets spread unfolded, then add the broth, ginger, coconut milk, chili paste, lemon juice, and a dash of salt
Bring the mix to a boil over high heat then reduce to a simmer over medium heat to extract the flavors and allow the coconut milk and ginger to fully infuse. This should take 10 to 15 minutes.
When the broth is ready, carefully submerge the salmon fillets into the poacher and let it cook for 5 minutes over medium heat.
Once the salmons are done, remove the salmons from the heat, let them cool down to barely warm, then serve them in the broth.