Dinner

Caribbean-Style Coconut Curry Salmon Recipe

Name: Caribbean-Style Coconut Curry Salmon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Caribbean
Ingredients: 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; 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 of 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; 1 scotch bonnet pepper, left whole (optional)

ByThomas Greene January 28, 2026January 28, 2026

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Introduction

This Caribbean-Style Coconut Curry Salmon brings vibrant island flavors to your dinner table. Tender salmon fillets are seared and simmered in a fragrant coconut curry sauce infused with fresh herbs and spices. It’s a quick, flavorful meal perfect for weeknights or special occasions.

A yellow cast iron pan filled with five pieces of cooked salmon, each showing a crispy dark orange-brown crust on top. The salmon rests in a thick, creamy mustard-colored sauce with green herbs sprinkled across the surface. Visible in the sauce are slices of green and red bell peppers, adding hints of bright green and red. A large metal ladle scoops up some sauce and vegetables on the left side of the pan. The whole scene is set on a white marbled texture with some green onion stalks near the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets, about 5-6 ounces each, skin-off
Kosher salt & 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
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small white onion, thinly sliced into half-moons
6 cloves of 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
1 scotch bonnet pepper, left whole (optional, do not cut)

Instructions

Step 1: Pat the salmon fillets dry with a paper towel. In a small bowl, combine salt, pepper, 2 teaspoons curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon olive oil over the salmon and rub the spice blend evenly into the fillets. Set aside.
Step 2: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. When hot and shimmering, add the salmon. Sear undisturbed for 2-3 minutes until golden, then flip and cook another 1-2 minutes until desired doneness. Remove salmon to a clean plate and reduce heat to medium or medium-low.
Step 3: Add the remaining 1 tablespoon olive oil to the skillet. Once hot, sprinkle in 1 tablespoon curry powder. Stir continuously and cook for about 30 seconds until the curry is fragrant and turns a deep golden brown.
Step 4: Add butter, red and green bell peppers, and onion. Sauté for 3-4 minutes until the vegetables are translucent and softened. Stir in garlic, ginger, fresh thyme, and allspice. Cook for another 1-2 minutes until aromatic.
Step 5: Pour in the coconut milk and add the whole scotch bonnet pepper if using. Stir to combine and bring to a gentle simmer. Reduce heat to the lowest setting. Season the sauce with salt and pepper to taste.
Step 6: Return the salmon fillets to the skillet, spooning sauce over them. Simmer together for 1-2 minutes to meld flavors. Remove from heat.
Step 7: Discard the scotch bonnet pepper before serving. Serve immediately with your favorite side such as jasmine rice. Enjoy!

Tips & Variations

For a milder dish, omit the scotch bonnet pepper or use a small chili pepper instead.
Try adding fresh cilantro or a squeeze of lime juice just before serving for extra brightness.
Swap salmon for other firm fish like cod or halibut if preferred.

Storage

Store leftover salmon curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat or in the microwave to avoid overcooking the salmon. The sauce may thicken when chilled, so stir in a little coconut milk or water when reheating if needed.

How to Serve

A white speckled bowl holds a meal with two main parts. On the left is a browned, crispy piece of fish covered in a thick, yellow curry sauce with visible green herbs on top. The fish sits on a bed of colorful vegetables, including orange and green bell pepper slices, all coated in the same creamy curry sauce. On the right side of the bowl is a neat mound of white rice, topped with a few small green herb pieces and a light sprinkle of black pepper. A gold spoon is partially visible on the right side of the bowl. The bowl rests on a light brown cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish spicier?

Yes, leaving the scotch bonnet pepper whole imparts a subtle heat, but for more spice, carefully pierce the pepper or finely chop and add it. Remember to handle scotch bonnet peppers with care and wash hands thoroughly afterward.

Is it necessary to sear the salmon first?

Searing the salmon creates a flavorful crust and helps the fillets hold together when simmering in the curry sauce. It also adds texture and depth to the dish, making it worth the extra step.