We combine the ginger and curry in a small bowl. We season with salt and pepper and pat on the flesh-side of the four pieces of salmon filet.
We heat the olive oil in a large nonstick pan. When hot, we put the salmon in, skin-side down to ensure a crispy skin. We cover with a piece of aluminum foil and cook for 5 minutes. We turn the pieces over, cover again, and cook for another 2 minutes. We test with the point of a knife to see whether the salmon is done, we do not want much resistance so we know it is cooked through. Our salmon is not quite done, so we put it in the oven for a few minutes. We serve the salmon skin-side down on the plate.