Combine sesame oil, lemongrass, ginger, garlic, zest, and curry in a blender or food processor and purée until smooth.

Transfer to a wide, shallow dish, add salmon and turn to coat all over.

Cover and refrigerate for 4 to 8 hours.

Preheat the oven to 425°F. Heat a large oven-proof skillet over medium high heat. (If all of the salmon will not fit in your largest skillet, heat two skillets as it is important not to overcrowd the pan.)

Season salmon with salt and pepper, and add the vegetable oil to the skillet.

Place the salmon skin-side up in the skillet, and sear for 2 minutes, or until deep golden.

Flip the fillets over and place the skillet in the oven.

Roast the salmon approximately 10 minutes per inch of thickness of the fillet for well done, or approximately 6 minutes per inch of thickness for medium well.

Remove the salmon from the skillet, and return the skillet to medium high heat.

Add wine and quickly reduce to nearly dry.

Add stock and reduce by half.

Add coconut milk and reduce by one-third.

Finish with basil and soy sauce.

Taste for seasoning, and add salt and pepper if needed.

To serve, spoon the sauce over the fillets and serve with lime wedges.