Description
This Caribbean Coconut Curry Salmon recipe combines tender, seared salmon fillets with a rich and aromatic coconut curry sauce infused with Caribbean spices. Featuring bell peppers, onion, garlic, ginger, thyme, and a hint of smoky paprika, this dish delivers vibrant tropical flavors perfect for a flavorful weeknight dinner or a special occasion meal. Ready in just 45 minutes and serving four, it’s a delightful blend of creamy, spicy, and savory elements inspired by Caribbean cuisine.
Ingredients
Scale
Salmon and Seasoning
- 4 skinless salmon fillets (5–6 ounces each)
- 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)
Aromatics and Sauce
- 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 / 400 ml) can full-fat coconut milk
- 1 whole scotch bonnet pepper (optional)
Instructions
- Prep & Season: Pat the salmon fillets dry using a paper towel. Season both sides evenly with kosher salt, freshly ground black pepper, 1 tablespoon of Caribbean-style curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon of olive oil over the salmon and gently rub the spices to coat each fillet thoroughly. Set the salmon aside to let the flavors meld.
- Sear the Salmon: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the seasoned salmon fillets and sear them for 2 to 3 minutes on each side until they develop a golden brown crust. Carefully remove the salmon from the skillet and set aside on a plate.
- Burn the Curry: In the same skillet, add the remaining 1 tablespoon of olive oil and warm it over medium-high heat. Sprinkle in the remaining 2 teaspoons of Caribbean-style curry powder and stir continuously for about 30 seconds until the spices become fragrant and slightly toasted, enhancing their flavor.
- Sauté Aromatics & Add Spices: Add the unsalted butter to the skillet along with the thinly sliced red and green bell peppers and white onion. Cook for 3 to 4 minutes until the vegetables soften. Stir in the minced garlic, freshly grated ginger, fresh thyme sprigs, and ground Jamaican allspice. Continue cooking and stirring for another 1 to 2 minutes, allowing the aromatic ingredients to release their flavors fully.
- Make the Sauce: Pour the full-fat coconut milk into the skillet and add the whole scotch bonnet pepper if you want extra heat and authentic flavor. Allow the sauce to simmer for a few minutes, then reduce the heat to low. Return the seared salmon fillets to the pan and spoon the thickened sauce over each piece. Let it cook gently for an additional 1 to 2 minutes to warm through and meld the flavors. Remove the scotch bonnet pepper before serving, and plate the salmon with the rich coconut curry sauce spooned generously over the top.
Notes
- Adjust the heat level by including or omitting the scotch bonnet pepper based on your spice preference.
- Serve with steamed rice, coconut rice, or your favorite grains to soak up the delicious sauce.
- Fresh thyme sprigs can be substituted with dried thyme if necessary; use about one-third the quantity.
- To ensure the salmon remains moist, avoid overcooking during searing and final simmering steps.
- Leftover curry sauce can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
