Pat the salmon fillets dry with paper towels and season both sides with salt, pepper, and a sprinkle of Caribbean-style curry powder along with garlic powder.

Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the salmon fillets skin-side down for 4-5 minutes until golden brown.

Flip the fillets and cook for another 4-5 minutes until the salmon flakes easily with a fork. Transfer to a plate and cover loosely with foil.

In the same skillet, add diced onions and peppers. Sauté over medium heat for 3-4 minutes until softened and fragrant.

Stir in additional curry powder and cook for 1 minute before adding coconut milk; bring to a gentle simmer for 3-4 minutes.

Return the salmon to the skillet, spoon the curry sauce over the top, and simmer for 1-2 minutes, allowing the salmon to warm through.

Serve alongside jasmine rice or steamed vegetables, drizzling with remaining curry sauce.