Description
This Caribbean-Style Coconut Curry Salmon is a vibrant, flavorful dish that features perfectly seared salmon fillets simmered in a rich and aromatic coconut curry sauce infused with Caribbean spices, bell peppers, fresh thyme, and a subtle hint of heat from Scotch bonnet pepper. Ready in just 35 minutes, this recipe brings the tropical flavors of the Caribbean right to your table, ideal for a quick yet impressive weeknight dinner.
Ingredients
Salmon and Seasoning
- 4 salmon fillets, about 5-6 ounces each, skin-off
- 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
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 into half-moons
- 6 cloves 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, whole (optional, do not cut)
Instructions
- Prep & season
Pat the salmon fillets dry using a paper towel. In a small bowl, mix kosher salt, freshly ground black pepper, 2 teaspoons of Caribbean-style curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon olive oil over the salmon and evenly rub the spice mixture onto each fillet. Set aside. - Sear the salmon
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. When hot and shimmering, place salmon fillets skin-side down (or smooth side down as skin is off). Cook undisturbed for 2-3 minutes until a deep golden sear forms. Flip and sear the other side for 1-2 minutes or until desired doneness is reached. Remove salmon and set aside on a clean plate. Reduce heat to medium or medium-low. - Burn curry
Add the remaining 1 tablespoon of olive oil to the skillet. When hot and shimmering, sprinkle in the remaining 1 tablespoon of Caribbean curry powder. Stir constantly with a wooden spoon to bloom the spices and develop a deep golden brown color and fragrant aroma in about 30 seconds, being careful not to burn excessively. - Sauté the aromatics & add spices
Add butter, sliced red and green bell peppers, and sliced onion to the skillet. Sauté, stirring often, for 3-4 minutes until the vegetables are softened and translucent. Add minced garlic, ginger, fresh thyme sprigs, and ground Jamaican allspice. Cook and stir for another 1-2 minutes until aromatic and well combined. - Add coconut milk & simmer sauce
Pour in the full-fat coconut milk and add the whole Scotch bonnet pepper if using (do not cut it to keep heat mild). Stir to combine, bring the sauce to a gentle simmer, then reduce heat to the lowest setting. Taste the sauce and season with additional salt and pepper as needed. Return the seared salmon fillets along with any juices back into the skillet. Spoon sauce over the salmon and simmer together for 1-2 minutes to meld flavors. Remove from heat. - Serve
Remove and discard the whole Scotch bonnet pepper. Serve the coconut curry salmon immediately, garnished as desired. This dish pairs exceptionally well with steamed jasmine rice or your favorite Caribbean-inspired sides. Enjoy the rich, tropical flavors!
Notes
- Be cautious with the Scotch bonnet pepper since it is very spicy. Leaving it whole and uncut infuses mild heat; cutting it will increase the spiciness substantially.
- The curry powder blend should be a Caribbean-style mix which typically includes turmeric, coriander, cumin, fenugreek, and allspice for authentic flavor.
- For a skin-on salmon fillet, sear skin-side down first to get a crispy texture before flipping.
- If coconut milk is too thick, you can thin the sauce slightly with a splash of water or broth while simmering.
- Use fresh thyme sprigs for best flavor, removing stems before serving.
- This recipe can be adapted to be gluten-free and halal as the ingredients are naturally compliant.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
