Caribbean-Style Coconut Curry Salmon Recipe
This Caribbean-Style Coconut Curry Salmon is a vibrant and flavorful dish featuring seared salmon fillets coated in a fragrant blend of Caribbean curry spices, simmered in a rich coconut milk sauce with bell peppers, onions, and a touch of heat from optional scotch bonnet pepper. It combines bold spices and creamy coconut milk for a tropical twist on a classic seafood dish, perfect for an easy yet impressive weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Low Fat
Ingredients
Salmon and Seasoning
- 4 salmon fillets, about 5-6 ounces each, skin-off
- Kosher salt, to taste
- 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 and Vegetables
- 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 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, whole (optional, do not cut)
Instructions
- Prep & season: Pat the salmon fillets dry with a paper towel. In a small bowl, combine kosher salt, freshly ground black pepper to taste, 2 teaspoons Caribbean-style curry powder, garlic powder, and smoked paprika. Mix well.
- Coat the salmon: Drizzle 1 tablespoon of olive oil over the salmon fillets and rub the spice blend evenly into each fillet with your hands. Set aside.
- Sear the salmon: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the salmon fillets skin-side down and sear undisturbed for 2-3 minutes until golden brown. Flip and sear the other side for 1-2 minutes until desired doneness. Remove salmon and place on a clean plate. Reduce heat to medium or medium-low.
- Burn the curry: Add the remaining 1 tablespoon of olive oil to the skillet. When hot, sprinkle in the remaining 1 tablespoon curry powder. Stir continuously with a wooden utensil, allowing the curry to bloom and turn a deep golden brown, about 30 seconds, releasing its fragrance.
- Sauté the aromatics and spices: Add butter, sliced red and green bell peppers, and sliced onion to the skillet. Sauté for 3-4 minutes until softened and translucent, stirring often. Add minced garlic, grated ginger, fresh thyme leaves, and ground Jamaican allspice. Cook for an additional 1-2 minutes until fragrant and well combined.
- Add coconut milk and simmer the sauce: Pour in the full-fat coconut milk and add the whole scotch bonnet pepper if using. Stir to combine and bring the sauce to a gentle simmer. Reduce heat to the lowest setting. Taste and season with additional salt and pepper if needed.
- Finish cooking the salmon: Return the seared salmon fillets along with any resting juices back into the skillet. Spoon sauce over the salmon and cook for another 1-2 minutes to allow flavors to meld. Remove from heat.
- Serve: Discard the scotch bonnet pepper before serving. Serve the coconut curry salmon immediately with your choice of side dishes, such as jasmine rice. Enjoy!
Notes
- Do not cut or break the scotch bonnet pepper; it is added whole to infuse heat without excessive spiciness.
- Caribbean-style curry powder can be found in most specialty or international markets or online.
- For less heat, omit the scotch bonnet pepper.
- Skin-off salmon fillets are recommended for easier searing and a delicate texture.
- This dish pairs beautifully with jasmine rice or steamed vegetables.
