Description
Caribbean-Style Coconut Curry Salmon is a vibrant and creamy dish featuring golden-seared salmon fillets simmered in a rich coconut curry sauce infused with bell peppers, fresh thyme, and warm island spices. This flavorful one-pan meal comes together in about 30 minutes, making it an ideal choice for a quick yet impressive dinner that offers bold Caribbean-inspired flavors.
Ingredients
For the Salmon:
- 4 salmon fillets (5–6 ounces each), skin removed
- 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
- 3 tablespoons olive oil, divided
For the Coconut Curry Sauce:
- 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, minced
- 1 teaspoon fresh grated ginger
- 6 sprigs fresh thyme, stems removed
- 1/2 teaspoon ground Jamaican allspice
- 1 (14-ounce) can full-fat coconut milk
- 1 whole scotch bonnet pepper (optional, do not cut)
Instructions
- Prep the salmon: Pat the salmon fillets dry with paper towels. In a small bowl, combine kosher salt, freshly ground black pepper, 2 teaspoons of Caribbean-style curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon of olive oil over the salmon fillets and evenly rub the spice blend onto all sides of the fillets.
- Sear the salmon: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned salmon fillets and sear for 2 to 3 minutes on each side until a golden crust forms. Remove the salmon from the skillet and set aside.
- Bloom the curry powder: Add the remaining 1 tablespoon of olive oil to the same skillet. Sprinkle in the remaining 1 tablespoon of curry powder and stir continuously for about 30 seconds, allowing the spices to become fragrant and turn a deep golden color.
- Sauté the aromatics: Add 2 tablespoons of unsalted butter to the skillet along with the sliced red and green bell peppers and sliced white onion. Cook for 3 to 4 minutes until the vegetables soften. Stir in the minced garlic, freshly grated ginger, fresh thyme sprigs, and ground Jamaican allspice; cook for another 1 to 2 minutes until everything becomes aromatic.
- Simmer the sauce: Pour in the can of full-fat coconut milk and add the whole scotch bonnet pepper if using (do not cut). Bring the mixture to a gentle simmer, then reduce the heat to low. Season the sauce with additional salt and black pepper to taste.
- Finish cooking the salmon: Return the seared salmon fillets to the skillet, placing them into the simmering coconut curry sauce with any juices. Spoon the sauce over the salmon and let it simmer gently for 1 to 2 minutes until the salmon is cooked through and tender.
- Serve: Remove and discard the whole scotch bonnet pepper before serving. Serve the Caribbean-style coconut curry salmon hot, ideally over steamed jasmine rice or your favorite side dish.
Notes
- Keep the scotch bonnet pepper whole to impart mild heat; cutting it will release more capsaicin and make the dish very spicy.
- Using full-fat coconut milk gives the curry sauce its rich, creamy texture.
- If the sauce thickens too much during simmering, add a splash of broth or water to reach your desired consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
