Pat the salmon dry, then season on all sides with kosher salt.
Heat neutral oil in a large Dutch oven or pot with deep sides. When hot, add sliced bell peppers and onion and cook, stirring occasionally. Add chopped garlic, tomatoes, paprika, kosher salt and crushed red pepper flakes. Cook until fragrant and the tomatoes begin to break down a bit.
Pour in coconut milk and water (or stock), then use a spatula to scrape any bits off the bottom of the pan. Simmer.
Nestle the salmon pieces into the pot, then cover with a lid and cook until the salmon is cooked through. Stir in chopped fresh cilantro and the juice of lime, then taste and adjust seasoning as needed.
Serve over cooked white rice with lime wedges and additional fresh cilantro. Enjoy!