Pat the salmon fillets dry and season with salt, pepper, curry powder, garlic powder, and smoked paprika. Let sit for 5 minutes.

Heat olive oil in a large skillet over medium heat until shimmering.

Sear the salmon fillets for 4-5 minutes on one side until golden brown, then flip and cook for another 4-5 minutes until cooked through.

In the same skillet, sauté sliced onions and bell peppers for 3-4 minutes until softened.

Stir in the remaining curry powder and cook for 30 seconds until aromatic.

Add coconut milk, stirring thoroughly and bring to a gentle simmer for 2-3 minutes.

Return the salmon to the skillet, spooning sauce over the top, and let it simmer for 1-2 minutes.

Serve hot, garnished with fresh herbs if desired, alongside jasmine rice or vegetables.