Caribbean-Style Coconut Curry Salmon Recipe
A vibrant and flavorful Caribbean-style coconut curry salmon recipe featuring perfectly seared salmon fillets simmered in a rich, fragrant coconut curry sauce with bell peppers, onions, fresh thyme, and a hint of heat from optional scotch bonnet pepper. This dish delivers a delicious tropical twist that’s perfect for an easy weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Ingredients
Scale
Salmon and Spice Rub
- 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
Curry Sauce and Aromatics
- 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, combine kosher salt, freshly ground black pepper to taste, 2 teaspoons of Caribbean-style curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon of olive oil over the salmon fillets and rub the spice blend evenly over them using your hands. Set the fillets aside.
- Sear the Salmon: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Once hot and shimmering, add the salmon fillets skinless side down. Sear undisturbed for 2-3 minutes until a deep golden crust forms. Flip and sear the other side for 1-2 minutes or until desired doneness is achieved. Remove the salmon to a clean plate and reduce heat to medium or medium-low.
- Burn Curry: Add the remaining 1 tablespoon of olive oil to the skillet. When hot and shimmering, sprinkle in the remaining 1 tablespoon of Caribbean-style curry powder. Stir continuously with a wooden utensil, letting the curry bloom and turn a deep golden brown color, about 30 seconds. This intensifies the curry flavor.
- Sauté Aromatics & Add Spices: Add the unsalted butter, thinly sliced red and green bell peppers, and onion to the skillet. Sauté for 3-4 minutes until the vegetables are translucent and softened, stirring often. Add the minced garlic, grated ginger, fresh thyme leaves, and ground Jamaican allspice. Cook for 1-2 minutes, stirring occasionally, until fragrant and combined.
- Add Coconut Milk & Simmer Sauce: Pour in the full-fat coconut milk and add the whole scotch bonnet pepper if using (do not cut it). Stir to combine and bring the sauce to a gentle simmer. Lower heat to the lowest setting, stir again, and season with salt and pepper to taste. Return the seared salmon fillets along with any accumulated juices back to the skillet. Spoon sauce over the fish and cook for an additional 1-2 minutes to allow flavors to meld.
- Serve: Remove the scotch bonnet pepper and discard. Serve the Caribbean-style coconut curry salmon immediately, ideally over jasmine rice or your favorite side dishes. Enjoy this flavorful, tropical-inspired meal!
Notes
- The whole scotch bonnet pepper is optional and should not be cut or pierced, as it will add a subtle heat without overpowering.
- For milder flavor, omit the scotch bonnet pepper entirely.
- Use fresh thyme sprigs for the best aromatic flavor.
- Ensure the skillet is hot before searing the salmon to get a good crust.
- This dish pairs wonderfully with steamed jasmine rice, coconut rice, or sautéed greens.
Keywords: Caribbean salmon, coconut curry salmon, Caribbean curry, seared salmon recipe, coconut milk curry, Jamaican style salmon, spicy curry salmon
