Caribbean Coconut Curry Salmon Recipe
Indulge in the exotic flavors of the Caribbean with this delectable Caribbean Coconut Curry Salmon recipe. Tender salmon fillets are seasoned with a blend of aromatic spices, seared to perfection, and then simmered in a luscious coconut curry sauce that is both creamy and flavorful. This dish is a true taste of the tropics that will transport your taste buds to paradise.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course / Fish
- Method: Skillet / Pan
- Cuisine: Caribbean
- Diet: Non-Vegetarian
Ingredients
Salmon:
4 salmon fillets (about 5-6 oz each), kosher salt and ground black pepper;
Seasoning:
2 tsp curry powder (plus 1 Tbsp divided), 1 tsp garlic powder, 1/2 tsp smoked paprika;
For Cooking:
3 Tbsp olive oil, 2 Tbsp unsalted butter;
Veggies:
1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 1 small onion, sliced; 6 garlic cloves, minced; 1 tsp fresh grated ginger; 6 sprigs fresh thyme; 1/2 tsp Jamaican allspice; 1 whole scotch bonnet pepper (optional);
Other:
1 (14 oz/400 ml) can full‑fat coconut milk
Instructions
- Prepare Salmon: Pat salmon dry; rub with 2 tsp curry powder, garlic powder, paprika, salt, and pepper.
- Sear Salmon: Heat 1 Tbsp olive oil over medium‑high in a large skillet; sear salmon 2–3 min per side until golden and lightly cooked; transfer to a plate.
- Prepare Curry: Add remaining 2 Tbsp oil and 1 Tbsp curry powder to pan; stir until fragrant (“bloomed”), about 30 sec. Sauté bell peppers and onion 3–4 min until softened. Stir in garlic, ginger, thyme, allspice for 1–2 min.
- Simmer: Pour in coconut milk; add scotch bonnet if using. Bring to a gentle simmer, season to taste. Return salmon to pan, spoon sauce over fish, simmer 1–2 min until heated through.
- Final Touches: Remove scotch bonnet and thyme stems before serving. Serve with rice or steamed vegetables.
Notes
- Blooming curry in oil intensifies flavor.
- Use full‑fat coconut milk for the creamiest sauce.
- Whole scotch bonnet adds heat—do not cut open unless desired.
- Substitute cilantro for chadon beni if unavailable.
- Adjust seasoning after simmer for balanced heat and salt.
- Pairs beautifully with jasmine or coconut rice and sautéed greens.
- Leftovers keep refrigerated 2–3 days.
Nutrition
- Serving Size: 1 fillet + sauce
- Calories: ~650 kcal
- Sugar: Not specified
- Sodium: ~600 mg (varies by seasoning)
- Fat: ~45 g
- Saturated Fat: ~30 g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: ~8 g
- Fiber: ~1 g
- Protein: ~35 g
- Cholesterol: ~120 mg
