Caribbean Coconut Curry Salmon (Print)
Tender salmon fillets in a flavorful Caribbean-style coconut curry sauce with bell peppers and aromatic island spices.
# Ingredients:
→ Protein
01 -
4 salmon fillets (5-6 ounces each), skin removed
→ Seasonings
02 -
Kosher salt and freshly ground black pepper
03 -
1 tablespoon + 2 teaspoons Caribbean-style curry powder, divided
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon smoked paprika
06 -
1/2 teaspoon ground Jamaican allspice
07 -
6 sprigs fresh thyme, leaves removed
→ Aromatics
08 -
1 red bell pepper, thinly sliced
09 -
1 green bell pepper, thinly sliced
10 -
1 small white onion, thinly sliced into half-moons
11 -
6 cloves of garlic, finely minced
12 -
1 teaspoon fresh grated ginger
13 -
1 scotch bonnet pepper, whole (optional)
→ Liquids
14 -
3 tablespoons olive oil, divided
15 -
2 tablespoons unsalted butter
16 -
400ml can full-fat coconut milk
# Directions:
01 -
Pat salmon fillets dry with paper towel. Combine salt, pepper, 2 teaspoons curry powder, garlic powder, and smoked paprika in a small bowl. Drizzle 1 tablespoon olive oil over salmon and rub spice mixture evenly onto fillets. Set aside.
02 -
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Place salmon in skillet and sear undisturbed for 2-3 minutes until deeply golden. Flip and continue cooking 1-2 minutes until desired doneness. Transfer to a clean plate.
03 -
Reduce heat to medium-low and add remaining tablespoon of oil to the pan. When hot, add the remaining tablespoon of curry powder. Stir continuously with a wooden utensil until curry becomes fragrant and develops a deep golden brown color, about 30 seconds.
04 -
Add butter, bell peppers, and onion to the skillet. Sauté for 3-4 minutes until vegetables soften and become translucent. Add garlic, ginger, thyme leaves, and allspice. Cook for 1-2 minutes until fragrant, stirring occasionally.
05 -
Pour in coconut milk and add whole scotch bonnet pepper (if using). Stir to combine and bring to a gentle simmer. Reduce heat to lowest setting and adjust seasoning with salt and pepper to taste.
06 -
Return salmon fillets to the skillet along with any accumulated juices. Spoon sauce over the salmon and simmer for 1-2 minutes more. Remove from heat and discard the scotch bonnet pepper before serving.
# Notes:
01 -
Caribbean-style curry powder can be found at Caribbean/West Indian or Latin markets. Betapac or Chief brand curry powders are recommended.
02 -
This dish pairs excellently with jasmine rice to absorb the flavorful sauce.
03 -
The scotch bonnet pepper adds authentic heat but keeping it whole moderates the spice level.