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Caribbean-Style Coconut Curry Salmon

Caribbean-Style Coconut Curry Salmon

Delicious Caribbean-Style Coconut Curry Salmon, featuring vibrant spices and creamy coconut milk, perfect for a satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course main dish
Cuisine Caribbean
Servings 4 fillets
Calories 350 kcal

Equipment

  • large nonstick skillet

Ingredients
  

Main Ingredients

  • 4 fillets salmon, skin-off about 5–6 ounces each
  • Kosher salt & freshly ground black pepper to taste
  • 1 tablespoon Caribbean-style curry powder divided
  • 2 teaspoons Caribbean-style curry powder divided
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 3 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
  • ½ teaspoon ground Jamaican allspice
  • 1 can full-fat coconut milk (14 ounce/400ml)

Instructions
 

Cooking Instructions

  • Pat the salmon fillets dry with a paper towel. In a small bowl, combine the salt, pepper, 2 teaspoons curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon of olive oil over the salmon and sprinkle the spice blend over the fillets. Rub the spice blend into the salmon until evenly coated. Set aside.
  • Add 1 tablespoon olive oil into a large nonstick skillet over medium-high heat. Once hot, add the salmon. Let sear until deep, golden (about 2-3 minutes), flip, and sear the other side (about 1-2 minutes). Set aside on a clean plate.
  • Coat the bottom of the pan with 1 tablespoon of oil. When hot, sprinkle in 1 tablespoon of curry powder and stir with a wooden utensil until fragrant and well-bloomed (about 30 seconds).
  • Add the butter, bell pepper, and onion into the skillet. Sauté for 3-4 minutes until translucent. Then add the garlic, ginger, fresh thyme, and allspice.
  • Pour in the coconut milk and add the scotch bonnet pepper (if using). Stir to combine, simmer on low heat. Adjust seasoning if necessary, then add salmon back to the skillet and spoon sauce over it. Cook for 1-2 more minutes.
  • Discard the scotch bonnet pepper. Serve immediately alongside your favorite sides, such as jasmine rice.

Notes

Caribbean-style curry powder can be found at local Caribbean or Latin markets. Recommended brands include Betapac or Chief.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 8gProtein: 30gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 700mgSugar: 2gVitamin A: 100IUVitamin C: 35mgCalcium: 40mgIron: 2mg
Keyword Coconut, Curry, dinner, easy recipe, fish, salmon
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