Prep the bell peppers and onion by finely chopping them. Season the salmon with garlic powder, curry powder, and salt. Let sit for a few minutes.

Heat olive oil in a large skillet over medium-high heat. Add salmon fillets and sear for 5-7 minutes on each side until golden brown. Transfer to a plate, cover lightly to keep warm.

In the same skillet, add chopped onions and bell peppers. Sauté over medium heat for 4-5 minutes until tender and caramelized.

Sprinkle curry powder over the vegetables and stir for 1 minute to activate the spices.

Pour in coconut milk and add scotch bonnet pepper if desired. Simmer for 5 minutes until the sauce thickens slightly.

Return seared salmon to the pan, spoon sauce over it, and cook for an additional 2-3 minutes until heated through.