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1
Scoop 1/4 cup coconut cream from the top of the chilled coconut milk and transfer it to a small saucepan.
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2
Place over medium heat and bring to a boil.
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3
Add 2 tablespoons of the curry paste and cook, stirring constantly, until very fragrant, 3 to 5 minutes.
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4
Stir the remaining 1 cup coconut milk to achieve a smooth consistency, and then slowly incorporate it into the curry paste mixture.
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5
Add the fish sauce, soy sauce, and sugar.
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6
Bring to a boil, stirring constantly, and then adjust the heat to maintain a simmer.
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7
Cook, stirring frequently, until thickened to a thin sauce consistency, 5 to 10 minutes.
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8
Set aside.
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9
Prepare the grill for direct cooking over high heat.
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10
Remove any remaining pin bones from the salmon fillet.
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11
Cut the fillet into 3/4-inch-thick slices.
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12
Thread them onto skewers.
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13
In a small bowl, combine the remaining 1 1/2 tablespoons curry paste with the oil and generously brush the salmon with the mixture.
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14
Brush the cooking grates clean.
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15
Grill the skewers over , with the lid closed as much as possible, until you can lift them off the cooking grate with tongs without sticking, 2 to 4 minutes.
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16
Turn the skewers and cook them to your desired doneness, 1 to 2 minutes for medium.
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17
Reheat the sauce and pool it onto a serving dish or divide evenly among individual plates, top with the salmon, and scatter the scallions over the top.
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18
Serve warm.
