Description
This Caribbean Coconut Curry Salmon is a rich, flavorful dish combining tender salmon fillets with a creamy coconut curry sauce, spiced with aromatic ingredients like curry powder, scotch bonnet pepper, ginger, and allspice. Perfect for pairing with jasmine rice or steamed vegetables, this dish will bring tropical flavors and vibrant heat to your dinner table.
Ingredients
4 skinless salmon fillets (5–6 ounces each)
Kosher salt and 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)
6 cloves garlic (minced)
1 teaspoon fresh grated ginger
6 sprigs fresh thyme (de-stemmed)
1/2 teaspoon ground Jamaican allspice
1 (14 oz/400ml) can full-fat coconut milk
1 whole scotch bonnet pepper (optional)
Instructions
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Prep & Season: Pat salmon fillets dry with a paper towel and season both sides with salt, pepper, curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon olive oil over the salmon and rub the spices in. Set aside.
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Sear the Salmon: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the salmon fillets and sear for 2-3 minutes per side until golden. Remove from the skillet and set aside.
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Burn the Curry: In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the remaining curry powder and stir for 30 seconds until fragrant.
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Sauté Aromatics & Add Spices: Add butter, bell peppers, and onion to the skillet. Cook for 3-4 minutes until softened. Stir in garlic, grated ginger, thyme, and ground allspice, cooking for 1-2 minutes until fragrant.
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Make the Sauce: Pour in coconut milk and add scotch bonnet pepper (if using). Let the sauce simmer for a few minutes, then reduce heat to low. Add the salmon back to the pan and spoon the sauce over the fillets. Cook for an additional 1-2 minutes. Discard the scotch bonnet pepper and serve.
Notes
For spicier heat, increase the amount of scotch bonnet pepper or add fresh chili slices.
Substitute coconut milk with heavy cream or almond milk for a different flavor profile.
You can experiment with other vegetables like zucchini or spinach to vary the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sauté, Sear
- Cuisine: Caribbean
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal per serving
