Description
This Caribbean Coconut Curry Salmon recipe offers a vibrant and aromatic dish featuring tender salmon fillets cooked in a rich and creamy coconut curry sauce infused with Caribbean spices and fresh vegetables. Perfect for a flavorful, wholesome dinner that brings tropical flair to your table.
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)
Vegetables and Aromatics
- 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 whole scotch bonnet pepper (optional)
Sauce
- 1 (14 oz/400ml) can full-fat coconut milk
Instructions
- Prep & Season: Pat the salmon fillets dry using paper towels. Season both sides generously with kosher salt, freshly ground black pepper, 1 tablespoon curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon of olive oil over the salmon and rub the spices evenly into the fish. Set aside to let the flavors meld.
- Sear the Salmon: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. When hot, add the salmon fillets and sear for 2 to 3 minutes on each side, or until golden brown and just cooked through. Remove the salmon from the skillet and set aside on a plate.
- Burn the Curry: In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the remaining 2 teaspoons of curry powder and stir continuously for about 30 seconds until the spices become fragrant, enhancing their flavor without burning.
- Sauté Aromatics & Add Spices: Add the unsalted butter, sliced red and green bell peppers, and sliced onion to the skillet. Cook for 3 to 4 minutes, letting the vegetables soften and meld together. Then stir in minced garlic, fresh grated ginger, fresh thyme sprigs, and ground Jamaican allspice. Continue cooking for 1 to 2 minutes until the mixture becomes aromatic and fragrant.
- Make the Sauce: Pour the full-fat coconut milk into the skillet and add the whole scotch bonnet pepper, if using, to infuse heat and flavor. Allow the sauce to simmer for several minutes to thicken slightly, then reduce the heat to low. Return the seared salmon fillets back into the pan, spooning the flavorful sauce over them. Cook gently for another 1 to 2 minutes to meld all flavors. Remove and discard the scotch bonnet pepper before serving.
Notes
- Adjust the amount of curry powder to your spice preference for a milder or stronger curry flavor.
- The scotch bonnet pepper adds significant heat; handle with gloves and remove before serving to avoid overwhelming spice.
- Ensure salmon is not overcooked during searing to keep it moist and tender.
- Serve with steamed rice or crusty bread to soak up the delicious curry sauce.
