Pat the salmon fillets dry with a paper towel. Sprinkle with salt, pepper, curry powder, and garlic powder, rubbing the spices into the flesh. Set aside.

Heat a large skillet over medium-high heat and add olive oil. Place salmon skin-side down in the skillet and sear for 4-5 minutes until golden brown. Flip and cook another 4-5 minutes until done. Transfer to a plate.

In the same skillet, reduce heat to medium and add more olive oil if needed. Sauté onions and peppers until soft, about 3-4 minutes. Add extra curry powder and cook for 1 minute until aromatic.

Pour in the coconut milk, stirring to combine. Bring to a simmer for 3-4 minutes until sauce thickens. Stir occasionally.

Return salmon to skillet, spooning sauce over. Simmer for another 1-2 minutes until salmon is flaky.

Serve with jasmine rice or steamed vegetables, drizzling extra sauce on top if desired.