Description
This Caribbean-Style Coconut Curry Salmon is a vibrant and flavorful dish combining perfectly seared salmon fillets with a rich, fragrant coconut curry sauce featuring bell peppers, fresh thyme, and a hint of scotch bonnet heat. This easy skillet recipe brings tropical warmth to your table and pairs wonderfully with jasmine rice or your favorite side dishes.
Ingredients
Scale
Salmon and Seasoning
- 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
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 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)
Instructions
- Prep & season: Pat the salmon fillets dry with a paper towel. In a small bowl, mix 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 and rub the spice blend evenly into the fillets. Set aside to marinate briefly.
- Sear the salmon: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add salmon fillets skin-side down if applicable, and sear undisturbed for 2-3 minutes until a deep golden crust forms. Flip and cook the other side for 1-2 minutes until desired doneness. Remove salmon from the skillet and set aside on a clean plate. Reduce heat to medium or medium-low for the next steps.
- Burn curry: Add the remaining 1 tablespoon olive oil to the empty skillet and heat until shimmering. Sprinkle in the remaining 1 tablespoon of curry powder and stir frequently with a wooden utensil, allowing the spices to bloom and darken slightly, about 30 seconds, releasing their aroma and flavor into the oil.
- Sauté the aromatics & add spices: Add butter, sliced red and green bell peppers, and sliced onion to the skillet. Cook, stirring often, for 3-4 minutes until vegetables are translucent and softened. Then add minced garlic, grated ginger, fresh thyme sprigs, and ground Jamaican allspice. Continue to cook and stir for 1-2 minutes until fragrant and well combined.
- Add coconut milk & simmer sauce: Pour in the full-fat coconut milk and add whole scotch bonnet pepper if using. Stir gently to combine and bring the sauce to a gentle simmer. Lower the heat to the lowest setting, season to taste with additional salt and pepper, and stir. Return the seared salmon fillets and any accumulated juices to the skillet. Spoon the sauce over the salmon and simmer gently for 1-2 minutes to finish cooking and absorb flavors.
- Serve: Remove and discard the scotch bonnet pepper. Serve the coconut curry salmon immediately, ideally over jasmine rice or with your preferred side dishes. Enjoy the vibrant flavors and creamy texture of this Caribbean-inspired meal.
Notes
- Leaving the scotch bonnet pepper whole preserves its heat without making the dish overly spicy.
- Use skin-off salmon fillets for easy searing and serving, or skin-on for extra crispiness if desired.
- The curry powder should be Caribbean-style for authentic flavor; ensure it contains a blend of turmeric, coriander, cumin, and fenugreek.
- This dish pairs beautifully with jasmine rice, steamed vegetables, or fried plantains.
- Adjust the amount of curry powder and scotch bonnet pepper to taste if you prefer milder heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Keywords: Caribbean salmon recipe, coconut curry salmon, stovetop salmon, Caribbean curry, quick salmon dinner, coconut milk salmon, spicy salmon recipe, scotch bonnet pepper dish
