Pat the salmon fillets dry with paper towels. Mix salt, pepper, curry powder, garlic powder, and smoked paprika in a small bowl. Rub the mixture on both sides of the salmon.

Heat a large skillet over medium-high heat and add olive oil. Once shimmering, place the salmon fillets in the skillet. Sear for 4-5 minutes on each side until golden brown. Remove salmon and set aside.

In the same skillet, add more olive oil if necessary and sauté chopped onions and bell peppers for 3-4 minutes until softened.

Stir in remaining curry powder and pour in the coconut milk. Let the sauce simmer for 3-5 minutes until slightly thickened.

Gently add the seared salmon back into the skillet, spooning the sauce over the top. Cook for an additional 1-2 minutes until heated through.