Season salmon with salt and pepper.
Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
Turn heat down to medium low and allow skillet to cool. Heat remaining 1 tbsp oil. Add garlic and ginger and cook 1 minute until fragrant and golden. Stir in chili paste.
Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
Stir in the coconut aminos/soy sauce and the lime juice and zest. Increase heat to medium. Simmer for 2 minutes.
Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until salmon is cooked to your desired liking.
Serve salmon and curry over zoodles or cauliflower rice. Garnish with cilantro and jalapeños, if desired.