Pat the salmon fillets dry with paper towels, ensuring they're free from excess moisture. Season each fillet generously with salt, pepper, curry powder, garlic powder, and smoked paprika. Rub the spices all over to coat evenly and let them sit at room temperature for about 10 minutes.

In a large skillet, heat olive oil over medium heat until shimmering but not smoking. Carefully place the seasoned salmon fillets in the skillet, skin-side down. Sear for about 4-5 minutes until the skin is crispy and golden brown, then flip and cook for an additional 4-5 minutes until cooked through. Remove and set aside.

In the same skillet, add more olive oil if needed, then toss in the chopped onions and bell peppers. Sauté for about 3-4 minutes, stirring occasionally until softened and lightly caramelized.

Add an additional teaspoon of curry powder to the sautéed vegetables, stirring continuously for about 30 seconds to bloom the spices.

Pour in the coconut milk, stirring well to combine. Allow to come to a gentle simmer, cooking for about 3-4 minutes until the sauce thickens slightly.

Return the seared salmon fillets to the skillet, nestling them in the creamy curry sauce. Cook for an additional minute to heat through.

Transfer the salmon onto a serving platter or over a bed of jasmine rice. Garnish with chopped herbs or lime juice if desired.