Description
This Caribbean-Style Coconut Curry Salmon recipe features tender salmon fillets seared to perfection and simmered in a fragrant, rich coconut curry sauce infused with Caribbean spices, bell peppers, and fresh herbs. This flavorful dish delivers a perfect balance of spice, creaminess, and freshness, making it an ideal quick and satisfying meal for seafood lovers.
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
- 1 tablespoon olive oil (for seasoning)
Sauce and Vegetables
- 2 tablespoons olive oil, divided
- 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
Instructions
- Prep & Season: Pat the salmon fillets dry using a paper towel. In a small bowl, combine kosher salt, freshly ground black pepper, 2 teaspoons Caribbean-style curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon olive oil over the salmon fillets and rub the spice mixture evenly onto the fish using your hands. Set aside.
- Sear the Salmon: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the seasoned salmon fillets and sear undisturbed until a deep golden crust forms, about 2-3 minutes. Flip the fillets and sear the other side for 1-2 minutes until desired doneness. Remove salmon to a clean plate and reduce skillet heat to medium or medium-low.
- Burn Curry: Add remaining 1 tablespoon olive oil to the same skillet. When hot and shimmering, sprinkle in the remaining 1 tablespoon curry powder. Stir frequently with a wooden utensil to toast the curry in the oil until fragrant and deep golden brown, about 30 seconds.
- Sauté Aromatics & Add Spices: Add butter, red and green bell peppers, and sliced onion to the skillet. Sauté for 3-4 minutes until vegetables are translucent and softened. Stir in garlic, fresh grated ginger, fresh thyme leaves, and ground Jamaican allspice. Cook 1-2 minutes until fragrant and combined.
- Add Coconut Milk & Simmer Sauce: Pour in the full-fat coconut milk and 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 salmon fillets and any accumulated juices to the skillet. Spoon sauce over the fish and cook for another 1-2 minutes to warm through. Remove from heat.
- Serve: Plate the coconut curry salmon immediately, pairing it with your favorite sides such as jasmine rice for a complete, satisfying meal. Enjoy!
Notes
- Use fresh thyme and freshly grated ginger for the best flavor.
- The cooking times listed allow for salmon that is medium to medium-well; adjust to your preferred doneness.
- Burning the curry powder in the oil enhances its aroma and deepens the sauce’s flavor.
- This dish pairs excellently with steamed jasmine rice or coconut rice to complement the creamy curry sauce.
- For a spicier dish, consider adding a small amount of Scotch bonnet pepper or cayenne powder to the spice mix.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
