1-Gather all ingredients and prepare them: chop the onion into half-moons, mince the garlic finely, grate the ginger, and slice the bell peppers thinly to set yourself up for success.

2-Season the 4 salmon fillets with kosher salt, freshly ground black pepper, 2 teaspoons Caribbean-style curry powder, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika, then rub with 1 tablespoon olive oil.

3-Heat 1 tablespoon olive oil in a skillet over medium heat and sear the seasoned salmon fillets until golden on both sides, then set them aside.

4-In the same skillet, add another 1 tablespoon olive oil and stir in 1 tablespoon curry powder for about 30 seconds until fragrant.

5-Add 2 tablespoons unsalted butter, the sliced red and green bell peppers, and the sliced onion; sauté for 3-4 minutes until they soften.

6-Stir in the 6 cloves of minced garlic, 1 teaspoon fresh grated ginger, 6 sprigs of de-stemmed fresh thyme, and 1/2 teaspoon ground Jamaican allspice; cook for 1-2 minutes until everything smells amazing.

7-Pour in the 1 (14-ounce/400 ml) can of full-fat coconut milk and stir well; optionally, add 1 whole scotch bonnet pepper for extra flavor, but keep it whole.

8-Bring the mixture to a gentle simmer over low heat, then return the salmon fillets and any juices to the skillet.

9-Spoon the sauce over the salmon and cook for an additional 1-2 minutes; remove the scotch bonnet pepper before serving.

10-Serve immediately, paired with jasmine rice or fresh vegetables for a complete meal.