Caribbean-Style Coconut Curry Salmon Recipe

Introduction

This Caribbean-Style Coconut Curry Salmon is a vibrant and flavorful dish that brings a tropical twist to your dinner table. With tender salmon fillets simmered in a fragrant coconut curry sauce, it’s both comforting and exciting for the palate.

Ingredients

• 4 salmon fillets, about 5-6 ounces each, skin-off
• Kosher salt & freshly ground black pepper, to taste
• 1 tablespoon + 2 teaspoons Caribbean-style curry powder, divided
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small white onion, thinly sliced into half-moons
• 6 cloves of garlic, finely minced or pressed
• 1 teaspoon fresh grated ginger
• 6 sprigs fresh thyme, de-stemmed
• 1/2 teaspoon ground Jamaican allspice
• 1 (14 ounce/400ml) can full-fat coconut milk
• 1 scotch bonnet pepper, left whole – do not cut – optional

Instructions

1. Step 1: Pat the salmon fillets dry with a paper towel. In a small bowl, mix salt, pepper, 2 teaspoons curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon olive oil over the salmon and rub the spice blend evenly into the fillets. Set aside.
2. Step 2: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. When hot, add the salmon and sear undisturbed until golden brown, about 2-3 minutes. Flip and cook another 1-2 minutes until desired doneness. Remove salmon and set aside on a clean plate. Reduce heat to medium or medium-low.
3. Step 3: Add remaining 1 tablespoon olive oil to the skillet. When shimmering, sprinkle in 1 tablespoon curry powder. Stir frequently with a wooden utensil until the curry is fragrant and deep golden brown, about 30 seconds.
4. Step 4: Add butter, bell peppers, and onion to the skillet. Sauté for 3-4 minutes until softened and translucent. Add garlic, ginger, thyme, and allspice, cooking for another 1-2 minutes until fragrant.
5. Step 5: Pour in coconut milk and add the whole scotch bonnet pepper if using. Stir to combine and bring to a gentle simmer. Reduce heat to the lowest setting, season with salt and pepper to taste.
6. Step 6: Return salmon to the skillet along with any juices. Spoon sauce over the fillets and cook for 1-2 minutes. Remove from heat.
7. Step 7: Discard the scotch bonnet pepper. Serve the coconut curry salmon immediately, ideally over jasmine rice or your favorite side dish. Enjoy!

Tips & Variations

• For a milder heat, omit the scotch bonnet pepper or use a less spicy chili.
• Fresh curry powder or a homemade blend enhances flavor significantly—try making your own curry powder.
• Swap salmon for firm white fish or chicken for a different protein option.
• Add chopped tomatoes or spinach into the sauce for added color and nutrients.

Storage

Store leftover salmon curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid drying out the fish. The sauce may thicken after cooling; stir in a splash of water or coconut milk when reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw the salmon completely and pat it dry before seasoning and cooking to ensure a good sear and prevent excess moisture in the pan.

Is the scotch bonnet pepper necessary?

The scotch bonnet adds authentic Caribbean heat and flavor, but it is optional. You can omit it or substitute with a milder pepper if you prefer less spice. Remember to leave it whole and not cut to avoid overpowering heat.

Caribbean-Style Coconut Curry Salmon Recipe

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4.8 from 150 reviews

This Caribbean-Style Coconut Curry Salmon recipe features tender salmon fillets seasoned with aromatic curry spices, seared to perfection, and simmered in a rich and fragrant coconut curry sauce infused with fresh bell peppers, onion, garlic, ginger, thyme, and a hint of Jamaican allspice. The dish captures vibrant Caribbean flavors and offers a comforting yet exotic meal perfect for any occasion.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Caribbean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salmon & Seasoning

• 4 salmon fillets, about 5–6 ounces each, skin-off
• Kosher salt & freshly ground black pepper, to taste
• 1 tablespoon + 2 teaspoons Caribbean-style curry powder, divided
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 3 tablespoons olive oil, divided

Sauce & Aromatics

• 2 tablespoons unsalted butter
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small white onion, thinly sliced into half-moons
• 6 cloves of garlic, finely minced or pressed
• 1 teaspoon fresh grated ginger
• 6 sprigs fresh thyme, de-stemmed
• 1/2 teaspoon ground Jamaican allspice
• 1 (14 ounce/400ml) can full-fat coconut milk
• 1 scotch bonnet pepper, left whole (optional)

Instructions

1. Prep & season: Pat the salmon fillets dry with a paper towel. In a small bowl, combine salt, pepper, 2 teaspoons curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon of olive oil over the salmon and rub the spice blend evenly over each fillet. Set aside to marinate briefly.
2. Sear the salmon: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. When hot and shimmering, add the salmon fillets. Sear undisturbed for 2-3 minutes until deep golden crust forms, then flip and cook for another 1-2 minutes until desired doneness is reached. Remove salmon from skillet and set aside on a clean plate. Reduce the heat to medium or medium-low.
3. Burn curry: Add remaining 1 tablespoon olive oil to the skillet. When hot, sprinkle in the remaining 1 tablespoon curry powder. Stir continuously with a wooden spoon, allowing the curry to bloom and take on a deep golden brown color, about 30 seconds. This step enhances the flavor of the spices.
4. Sauté aromatics & add spices: Stir in the butter, red and green bell peppers, and onion. Sauté for 3-4 minutes until softened and translucent. Add garlic, ginger, thyme leaves, and ground Jamaican allspice. Cook while stirring for 1-2 minutes until fragrant and combined.
5. Add coconut milk & simmer sauce: Pour in the coconut milk and add the whole scotch bonnet pepper if using (do not cut it). Stir to combine and bring the sauce to a gentle simmer. Reduce heat to the lowest setting, season with salt and pepper to taste.
6. Finish cooking salmon in sauce: Return the seared salmon fillets along with any accumulated juices to the skillet. Spoon sauce over the salmon and simmer for another 1-2 minutes to meld flavors and warm the fish through. Then remove from heat.
7. Serve: Carefully remove and discard the scotch bonnet pepper. Serve the coconut curry salmon immediately with your choice of sides such as jasmine rice to soak up the delicious sauce. Enjoy the vibrant Caribbean flavors!

Notes

• Do not cut or puncture the scotch bonnet pepper to avoid excessive heat; it is used for mild heat and aroma.
• You can substitute Caribbean-style curry powder with a blend of turmeric, coriander, cumin, and allspice if unavailable.
• Skin-on salmon can be used if preferred; adjust searing time accordingly.
• Serve with rice or steamed vegetables for a complete meal.
• Adjust heat level by omitting the scotch bonnet pepper or substituting a milder chili.

Keywords: Caribbean Salmon, Coconut Curry Salmon, Coconut Curry, Curry Salmon, Jamaican Salmon, Spicy Salmon, Salmon with Coconut Milk