Preparation and Cooking

• Pat the salmon fillets dry with a paper towel. In a small bowl, combine the salt, pepper, 2 teaspoons of curry powder, garlic powder, and smoked paprika. Stir the spices together to fully combine. Drizzle 1 tablespoon of olive oil over the salmon and sprinkle the spice blend over the fillets. Use your hands to rub the spice blend into the salmon until evenly coated. Then set aside.
• Add 1 tablespoon olive oil into a large nonstick skillet over medium-high heat. Once the oil is hot and shimmering, add the salmon into the skillet. Let the salmon sear, undisturbed, until the fillets achieve a deep, golden sear, about 2-3 minutes. Flip the salmon to continue searing on the other side, about 1-2 minutes, or until your desired level of doneness is achieved. Set the seared salmon fillets aside onto a clean plate while you prepare the coconut curry sauce. Reduce heat to medium or medium-low.
• Coat the bottom of the pan with remaining 1 tablespoon of oil. When the oil is hot and shimmering, sprinkle in the remaining 1 tablespoon of curry powder. Use a wooden utensil to stir the spice into the oil. Burn the curry in the oil, stirring frequently, until the curry is fragrant and well-bloomed, taking on a deep, golden brown color, about 30 seconds.
• Add the butter, bell pepper, and onion into the skillet. Sauté the bell pepper and onion, stirring often, for about 3-4 minutes, or until translucent and softened. Then add the garlic, ginger, fresh thyme, and allspice. Continue cooking, stirring every so often, until the mixture is fragrant and well combined, about 1-2 minutes.