1-Dry the salmon fillets and season them with salt, pepper, 2 teaspoons of curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon olive oil over the salmon and rub the spices evenly, then set aside.

2-Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Sear the salmon undisturbed for 2-3 minutes on one side until golden, then flip and sear the other side for 1-2 minutes. Remove the salmon and set aside, then reduce heat to medium or medium-low.

3-Add the remaining 1 tablespoon olive oil to the skillet. When hot, sprinkle in the remaining 1 tablespoon curry powder and stir frequently for about 30 seconds to bloom the spices without burning.

4-Add butter, bell peppers, and onion to the skillet and sauté for 3-4 minutes until softened and translucent. Then, add garlic, ginger, thyme, and allspice, and cook for another 1-2 minutes until fragrant.

5-Pour in the coconut milk and add the whole scotch bonnet pepper if using. Stir and bring to a gentle simmer, then reduce heat to low. Adjust seasoning with salt and pepper, return the salmon fillets along with any juices to the skillet, spoon sauce over them, and cook another 1-2 minutes. Remove from heat.

6-Discard the whole scotch bonnet pepper before serving.