Description
This Caribbean Coconut Curry Salmon recipe combines tender, seared salmon fillets with a rich and aromatic coconut curry sauce infused with Caribbean spices, bell peppers, and fresh herbs. Perfect for a flavorful tropical-inspired dinner that comes together in under an hour, delivering a balanced dish of protein and vibrant, mildly spicy flavors.
Ingredients
Scale
Salmon and Seasoning
- 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)
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)
- 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 with a paper towel. Season both sides of each fillet 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 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. Add the seasoned salmon fillets and sear for 2 to 3 minutes on each side until the salmon develops a golden crust. Once seared, remove the fillets from the skillet and set them aside on a plate.
- Burn the Curry: In the same skillet, add the remaining 1 tablespoon of olive oil and heat over medium-high heat. Sprinkle in the remaining 2 teaspoons of Caribbean curry powder and stir continuously for about 30 seconds until the spices become fragrant but do not burn.
- Sauté Aromatics & Add Spices: Add the 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 have softened. Stir in the minced garlic, grated ginger, fresh thyme leaves, and ground Jamaican allspice. Continue cooking for another 1 to 2 minutes until the mixture is aromatic.
- Make the Sauce: Pour in the full-fat coconut milk and add the whole scotch bonnet pepper if using, taking care not to burst it unless you want extra heat. Allow the sauce to simmer gently for a few minutes to combine flavors, then reduce the heat to low. Return the seared salmon fillets to the skillet and spoon the coconut curry sauce over them. Cook for an additional 1 to 2 minutes to warm the salmon through. Remove and discard the scotch bonnet pepper before serving.
Notes
- The scotch bonnet pepper is optional; including it adds authentic heat but can be omitted for a milder sauce.
- Use fresh thyme for the best flavor, but dried thyme can be substituted if necessary.
- To avoid overcooking, monitor the salmon closely during the final simmer.
- This dish pairs beautifully with steamed rice or fried plantains.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
