Caribbean-Style Coconut Curry Salmon Recipe
This vibrant Caribbean-Style Coconut Curry Salmon brings together perfectly seared salmon fillets and a rich, fragrant coconut curry sauce infused with Caribbean spices, bell peppers, fresh thyme, and a touch of heat from scotch bonnet pepper. It’s an easy stovetop recipe that delivers bold flavors and a creamy texture, perfect served over jasmine rice for a satisfying, tropical-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
Ingredients
Scale
Salmon
- 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
- 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, then sprinkle the spice blend over them. Use your hands to rub the spices evenly into the salmon. Set aside.
- Sear the Salmon: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat until hot and shimmering. Add the seasoned salmon fillets and sear undisturbed for 2-3 minutes until a deep golden crust forms. Flip the fillets and cook for 1-2 minutes more or until desired doneness. Remove salmon and set aside on a clean plate. Reduce heat to medium or medium-low.
- Burn Curry: Add remaining 1 tablespoon of olive oil to the skillet and heat until shimmering. Sprinkle in the remaining 1 tablespoon of curry powder and stir continuously with a wooden utensil, allowing the spice to bloom and deepen in color for about 30 seconds until fragrant.
- Sauté Aromatics & Spices: Add butter, thinly sliced red and green bell peppers, and onion to the skillet. Sauté while stirring frequently for 3-4 minutes until vegetables are soft and translucent. Add minced garlic, grated ginger, fresh thyme leaves, and ground Jamaican allspice. Stir occasionally and cook for an additional 1-2 minutes until fragrant.
- Add Coconut Milk & Simmer Sauce: Pour in the full-fat coconut milk and add the whole scotch bonnet pepper if using (do not cut). Stir gently to combine. Bring the sauce to a gentle simmer, then reduce heat to the lowest setting. Taste the sauce and season with more salt and pepper if needed. Return the seared salmon fillets to the skillet along with any juices. Spoon sauce over the salmon and cook for another 1-2 minutes to meld flavors.
- Serve: Remove the whole scotch bonnet pepper and discard. Serve the coconut curry salmon immediately, ideally over jasmine rice or your preferred side dishes. Enjoy the rich, aromatic Caribbean flavors!
Notes
- Leaving the scotch bonnet pepper whole infuses the sauce with heat without making it overpoweringly spicy; do not cut or puncture it unless you desire more intense heat.
- You can adjust the amount of curry powder according to your spice preference.
- Using skin-off salmon fillets helps in better spice adherence and even cooking.
- Fresh thyme adds authentic aromatic depth; if unavailable, substitute with dried thyme, but reduce quantity.
- This dish pairs beautifully with jasmine or basmati rice or steamed vegetables for a complete meal.
Keywords: Caribbean salmon, coconut curry salmon, curry salmon recipe, stovetop salmon, Caribbean seafood recipe, coconut milk salmon
