In a medium saucepan, combine the jasmine rice and water. Bring to a boil, reduce to a low simmer, cover, and cook 15 minutes. Remove from the heat and rest, covered, 5 minutes, then fluff. It finishes right as the curry does.

Pat the salmon dry and season with 1/2 teaspoon of the salt and all the black pepper. Heat 1 tablespoon of the oil in a large deep skillet over medium-high heat. Sear the salmon skin-side down (or presentation-side down if skinless) 3–4 minutes, until deeply golden and the skin is crisp. Flip and cook 1–2 minutes more. Transfer to a plate — it finishes cooking in the curry.

Reduce the heat to medium. Add the remaining 1 tablespoon of oil and the red curry paste to the same skillet. Cook, stirring constantly, 2–3 minutes, until deeply fragrant and a shade darker. Pour in the coconut milk, whisking to combine — this blooming step is what makes the sauce taste like it simmered for an hour.

Stir in the sliced bell pepper, fish sauce, brown sugar, and the remaining 1/4 teaspoon salt. Bring to a lively simmer and cook 3–4 minutes, until the pepper softens slightly and the sauce thickens enough to coat a spoon.

Nest the salmon fillets into the simmering sauce, spooning some sauce over the tops. Cover and cook 4–6 minutes, until the salmon is opaque and flakes easily and reads 145°F on an instant-read thermometer. Stir in the snap peas in the last 2 minutes so they stay bright and crisp.

Stir in the lime juice and taste — add a splash more fish sauce for savoriness or brown sugar if it needs balance. Serve the salmon and curry sauce over the jasmine rice, showered with Thai basil or cilantro and lime wedges.