Pat the skinless salmon fillets dry with paper towels, then generously season both sides with salt, black pepper, and sweet paprika.

In a large non-stick skillet, heat vegetable oil and unsalted butter over medium-high heat. Once melted, carefully place the salmon fillets in the skillet and sear for about 3-4 minutes on each side.

Reduce heat to low and add minced garlic, chopped shallot, and grated ginger to the skillet. Sauté for about 3 minutes until soft and fragrant.

Stir in ground cumin, ground coriander, ground turmeric, curry powder, and cayenne pepper. Pour in vegetable broth, scraping up any browned bits, and let simmer for 1 minute.

Add garam masala paste and tomato paste, mixing until combined and the sauce thickens slightly.

Stir in crushed tomatoes and cream, bringing to a gentle simmer over low heat, adjusting seasoning with salt as needed.

Nestle the seared salmon fillets back into the sauce, squeeze lemon juice over them, and let simmer for 3-5 minutes until cooked through.

Remove skillet from heat, top with crushed chili flakes, and garnish with toasted cashews and chopped cilantro. Serve with rice or naan.