Description
This Caribbean Coconut Curry Salmon recipe features tender salmon fillets infused with vibrant Caribbean-style curry spices and simmered in a creamy coconut milk sauce with bell peppers, fresh thyme, and aromatic ginger. The combination of searing and simmering creates a flavorful, aromatic dish that’s perfect for a comforting and exotic weeknight dinner.
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)
Sauté 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/400ml) 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 salt, pepper, 1 tablespoon of Caribbean curry powder, garlic powder, and smoked paprika. Drizzle with 1 tablespoon of olive oil and rub the spices thoroughly into the fish. Set the salmon aside to allow flavors to meld.
- Sear the Salmon: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the seasoned salmon fillets skinless side down and sear for 2-3 minutes until a golden crust forms. Flip and sear the other side for an additional 2-3 minutes. Remove the salmon from the skillet and set aside.
- Burn the Curry: In the same skillet, add the remaining 1 tablespoon of olive oil over medium-high heat. Sprinkle the remaining 2 teaspoons of curry powder into the hot oil and stir constantly for about 30 seconds until the spices become fragrant and slightly toasted, enhancing their flavor.
- Sauté Aromatics & Add Spices: Add unsalted butter to the skillet, then toss in the sliced red and green bell peppers along with the sliced onion. Cook for 3-4 minutes until the vegetables soften. Stir in minced garlic, freshly grated ginger, fresh thyme leaves, and ground Jamaican allspice. Continue cooking for 1-2 minutes until all the aromas are released and the mixture is well combined.
- Make the Sauce: Pour in the full-fat coconut milk and add the whole scotch bonnet pepper if using, for heat. Allow the sauce to simmer gently for a few minutes, then reduce the heat to low. Return the salmon fillets to the skillet and spoon the coconut curry sauce over them. Let everything cook together for an additional 1-2 minutes to meld the flavors and heat the salmon through. Remove and discard the scotch bonnet pepper before serving.
Notes
- Scotch bonnet pepper is very hot; handle with care and remove before serving. Use gloves if possible.
- If you prefer milder flavor, omit the scotch bonnet pepper or substitute with a milder chili.
- Serve with steamed rice or warm flatbreads to soak up the delicious coconut curry sauce.
- For extra freshness, garnish with chopped cilantro or green onions before serving.
- This recipe works well with other firm fish fillets if salmon is unavailable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
