Preheat your oven to 400°F (200°C). Arrange the red bell peppers on a baking sheet and roast until their skins are charred and blistered, about 20 minutes. Remove and let cool, then peel off the skins and chop finely.
In a blender or food processor, combine the roasted peppers, minced garlic, sesame paste, soy sauce, rice vinegar, and chili flakes. Blend until smooth and silky. Set the sauce aside.
Pat the salmon fillets dry with paper towels. Season with a pinch of salt and brush lightly with olive oil on both sides.
Heat a skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering, place the salmon fillets skin-side down. Sear until the edges turn golden and crispy, about 3-4 minutes.
Flip the salmon carefully and cook for another 3-4 minutes until just cooked through and flaky. Transfer to a plate and let rest for a minute.
Once the salmon is cooked, arrange the fillets on serving plates. Spoon generous amounts of the Bang Bang sauce over each fillet, allowing it to cascade down the sides.
Squeeze fresh lime juice over the fish and sprinkle with chopped herbs for bright flavor and color contrast. Serve immediately and enjoy the crispy, tender texture of the salmon combined with the spicy, creamy sauce.
