Description
This Caribbean Coconut Curry Salmon recipe offers a flavorful fusion of tender salmon fillets seared to perfection and simmered in a rich, creamy coconut curry sauce infused with aromatic spices, bell peppers, and herbs. This dish brings vibrant island flavors to your dinner table in just 45 minutes, making it an ideal choice for a quick yet exotic meal.
Ingredients
Scale
Salmon and Seasonings
- 4 skinless salmon fillets (5–6 ounces each)
- Kosher salt and 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)
- 2 tablespoons unsalted butter
Vegetables and Aromatics
- 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
Sauce Ingredients
- 1 (14 oz/400ml) can full-fat coconut milk
- 1 whole scotch bonnet pepper (optional)
Instructions
- Prep & Season: Pat the salmon fillets dry with a paper towel. Season both sides generously with kosher salt, freshly ground black pepper, 1 tablespoon of Caribbean-style curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon of olive oil over the salmon and gently rub in the spices to coat thoroughly. Set the seasoned fillets aside to allow the flavors to meld while preparing other ingredients.
- Sear the Salmon: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the salmon fillets carefully and sear each side for 2 to 3 minutes until they develop a beautiful golden crust. Once seared, remove the salmon from the skillet and set aside on a plate to rest.
- Burn the Curry: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the remaining 2 teaspoons of Caribbean-style curry powder and cook while stirring continuously for about 30 seconds until the spices become fragrant and slightly toasted, which enhances their flavor.
- Sauté Aromatics & Add Spices: To the skillet, add the unsalted butter, thinly sliced red and green bell peppers, and white onion. Cook for 3 to 4 minutes until they soften. Then, stir in the minced garlic, grated ginger, fresh thyme sprigs, and ground Jamaican allspice. Continue cooking and stirring for another 1 to 2 minutes until the mixture is aromatic and well combined.
- Make the Sauce: Pour in the full-fat coconut milk and add the whole scotch bonnet pepper if you desire some heat. Allow the sauce to simmer gently for a few minutes, then reduce the heat to low. Return the seared salmon fillets to the skillet, spoon some of the sauce over the top, and let everything cook together for an additional 1 to 2 minutes to meld the flavors and warm the salmon through. Discard the scotch bonnet pepper before serving.
Notes
- If you prefer a milder dish, omit the scotch bonnet pepper or remove it early during simmering.
- Skinless salmon fillets allow easier searing and a clean presentation, but you may leave the skin on if preferred.
- Serve with steamed rice or warm flatbread to soak up the coconut curry sauce.
- Fresh thyme adds a subtle herbal note; thyme can be substituted with fresh cilantro for a different flavor profile.
- Ensure not to overcook salmon during searing to maintain its moisture and flaky texture.
