Start by patting the salmon fillets dry with paper towels and season with salt, pepper, and Caribbean-style curry powder, followed by garlic powder and smoked paprika. Drizzle with olive oil and rub the spices in, letting them sit for 10 minutes.

In a large skillet, heat olive oil over medium-high heat. Place the salmon fillets in the pan, skin-side down, and cook for 4-5 minutes until golden brown. Flip and cook for another 4-5 minutes, then set the salmon aside.

In the same skillet, reduce heat to medium, add diced onions and bell peppers, and sauté for 4-5 minutes until softened and translucent.

Stir in Caribbean-style curry powder and cook for 1 minute. Add coconut milk, stirring to combine, and simmer for 3-4 minutes until slightly thickened.

Return the salmon to the skillet, spoon some sauce over it, and let it simmer gently for 2-3 minutes. Serve warm.