Caribbean Coconut Curry Salmon Recipe
Indulge in the flavors of the Caribbean with this rich and aromatic Coconut Curry Salmon recipe. Tender salmon fillets are bathed in a luscious coconut curry sauce that’s infused with a blend of warm spices and served with a sprinkling of fresh cilantro. This dish is a perfect balance of creamy, spicy, and savory notes, making it a delightful meal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Non-Vegetarian
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Curry Sauce:
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 teaspoon ground allspice
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 tablespoon lime juice
For Garnish:
- Fresh cilantro
Instructions
- Prepare the Salmon: Season the salmon fillets with salt and pepper. Sear in a skillet until golden but not fully cooked. Set aside.
- Make the Curry Sauce: Sauté onion, garlic, and ginger. Add bell pepper and cook. Stir in curry paste, allspice, turmeric, and paprika. Pour in coconut milk and lime juice. Simmer.
- Cook the Salmon: Return salmon to the skillet. Cook until done and sauce is thickened.
- Serve: Garnish with cilantro and serve with rice or plantains.
Notes
- For extra heat, add Scotch bonnet pepper slices to the sauce.
- Substitute mahi-mahi or snapper for a different Caribbean twist.
- Use full-fat coconut milk for a creamier sauce, or light coconut milk for a lighter option.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 95 mg
