Caribbean Coconut Curry Salmon

Name: Caribbean Coconut Curry Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Caribbean
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)

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This Caribbean Coconut Curry Salmon recipe is a vibrant, flavorful dish that transports your taste buds to the islands. The creamy coconut milk, combined with aromatic spices like ginger, allspice, and curry powder, creates a rich sauce that perfectly complements the tender, pan-seared salmon. The scotch bonnet pepper adds a hint of heat, while bell peppers and onions bring texture and crunch to the mix. It’s the perfect dish to serve with jasmine rice or steamed vegetables for a complete and comforting meal with a tropical flair.

Why You’ll Love This Recipe

I love how this Caribbean Coconut Curry Salmon combines the warmth and richness of the Caribbean with the healthy and delicious salmon fillets. The creamy coconut milk creates a luscious sauce that perfectly balances the spicy kick from the curry powder and scotch bonnet pepper. The added textures from the bell peppers, onions, and garlic make this dish a treat for both the taste buds and the senses. It’s an easy-to-make yet exotic dish that’s sure to become a favorite in your weekly meal rotation!

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)

1 red bell pepper (thinly sliced)

2 tablespoons unsalted butter

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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prep & Season: Pat the salmon fillets dry with a paper towel. Season both sides of the fillets with salt, pepper, 2 teaspoons of curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon of olive oil over the salmon, rubbing the spice blend into the fillets, then set them aside.

Sear the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon fillets in the pan and sear for 2-3 minutes on each side until golden. Once cooked, remove the salmon from the skillet and set aside.

Burn the Curry: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the remaining 1 tablespoon of curry powder and stir for about 30 seconds until fragrant.

Sauté Aromatics & Add Spices: Add butter, red and green bell peppers, and onion to the skillet. Cook until softened, about 3-4 minutes. Stir in the garlic, grated ginger, thyme, and ground allspice, cooking for an additional 1-2 minutes until fragrant.

Make the Sauce: Pour in the coconut milk and add the scotch bonnet pepper (if using). Let the sauce simmer for a few minutes, then reduce the heat to low. Add the salmon fillets back into the pan and spoon the sauce over the fillets. Cook for 1-2 more minutes to heat through, then discard the scotch bonnet pepper. Serve immediately.

Servings and Timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Storage/Reheating

I recommend storing any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place the salmon and sauce in a skillet over low heat, warming gently to avoid drying out the salmon. Alternatively, you can microwave the leftovers for 1-2 minutes, checking every 30 seconds to ensure even heating.

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FAQs

How can I make this recipe spicier?

To increase the heat, you can add more scotch bonnet pepper or include a few slices of fresh chili pepper. Adjust the spice level to your liking!

Can I substitute coconut milk with another type of milk?

While coconut milk adds a rich and creamy texture to the sauce, you could use heavy cream or even almond milk as a substitute. However, this will alter the flavor and richness of the dish.

What other vegetables can I add to this dish?

Feel free to experiment with other vegetables like zucchini, tomatoes, or spinach. These will cook well in the curry sauce and add more variety to the dish.

Can I use a different type of fish?

While salmon works beautifully with this recipe, other firm fish like cod, tilapia, or snapper can also be used. Just make sure the fish is cooked until tender and flaky.

How can I make this dish vegetarian?

To make this dish vegetarian, you can substitute the salmon with tofu or tempeh. Press the tofu to remove excess moisture and sear it in the same way you would the salmon.

Conclusion

This Caribbean Coconut Curry Salmon is the perfect blend of tropical flavors and comfort food. With the creamy coconut sauce, aromatic spices, and tender salmon, it’s a dish that’s sure to impress. Whether you’re serving it for a weeknight dinner or a special occasion, this vibrant recipe will transport your taste buds straight to the islands.

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