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Caribbean-Style Coconut Curry Salmon Recipe

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4.2 from 78 reviews

This Caribbean-Style Coconut Curry Salmon recipe features perfectly seared salmon fillets infused with a fragrant blend of Caribbean spices, cooked in a rich and creamy coconut milk curry sauce with bell peppers, onions, and aromatic herbs. It is a flavorful, colorful, and quick dish that brings vibrant Caribbean flavors to your dinner table in just 35 minutes.

Ingredients

For the Salmon:

  • 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

For the Coconut Curry Sauce:

  • 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, freshly ground black pepper, 2 teaspoons of Caribbean curry powder, garlic powder, and smoked paprika. Stir the spices to fully combine. Drizzle 1 tablespoon olive oil over the salmon fillets and rub the spice mixture evenly onto each piece. Set the seasoned salmon aside.
  2. Sear the salmon: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Place the salmon fillets in the skillet and sear undisturbed for 2-3 minutes until a deep golden crust forms. Flip the fillets and cook for another 1-2 minutes, or until desired doneness is reached. Remove the salmon from the skillet and set aside on a clean plate. Reduce heat to medium or medium-low.
  3. Burn curry: Add the remaining 1 tablespoon olive oil to the skillet. When hot and shimmering, sprinkle in the remaining 1 tablespoon curry powder. Stir constantly with a wooden utensil to bloom the curry in the oil until fragrant and deep golden brown, about 30 seconds.
  4. Sauté the aromatics & add spices: Add butter, sliced bell peppers, and sliced onion to the skillet. Cook while stirring frequently for 3-4 minutes until the vegetables soften and become translucent. Stir in garlic, grated ginger, fresh thyme leaves, and ground Jamaican allspice. Continue cooking for another 1-2 minutes until fragrant and well combined.
  5. Add coconut milk & simmer sauce: Pour in the full-fat coconut milk and add the whole scotch bonnet pepper if using. Stir to combine thoroughly. Bring the sauce up to a gentle simmer, then reduce heat to the lowest setting. Taste and adjust seasoning with salt and pepper as needed. Return the seared salmon fillets and any accumulated juices back to the skillet. Spoon sauce over the salmon and simmer gently for 1-2 minutes more. Remove from heat.
  6. Serve: Discard the whole scotch bonnet pepper. Serve the Caribbean-style coconut curry salmon immediately, ideally over jasmine rice or your preferred side dish. Enjoy the rich, vibrant flavors!

Notes

  • Leaving the scotch bonnet pepper whole adds heat and flavor without making the dish overwhelmingly spicy; do not cut it open.
  • Use skin-off salmon fillets for a better sear and smoother texture.
  • Caribbean-style curry powder can be found in specialty stores or substituted with a blend of turmeric, coriander, cumin, and fenugreek for a similar flavor.
  • Serve with jasmine rice or steamed vegetables for a complete meal.
  • Adjust the heat level by omitting or including the scotch bonnet pepper based on your spice preference.

Find it online: https://justsosavory.com/caribbean-style-coconut-curry-salmon-recipe/