Grind spice paste ingredients, except ground turmeric, in a blender with a little water if necessary. Remove and stir in ground turmeric.
Heat vegetable oil in a medium sized non-reactive pot. Add spice paste and fry until fragrant, about 4 to 5 minutes.
Pour in coconut cream and water. Bring to a boil. Add pineapples and salt. Bring it back to a boil. Reduce heat and simmer for 10 minutes.
Add salmon and continue to cook for another 3 to 4 minutes.