Caribbean-Style Coconut Curry Salmon Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
