You’ll adore the vibrant flavors of this Coconut Curry Salmon dish, infused with Caribbean flair. Juicy salmon fillets are expertly seasoned and pan-seared, then enveloped in a rich, flavorful coconut curry sauce. This easy-to-make recipe is perfect for a quick weeknight dinner and pairs beautifully with rice and/or vegetables for a truly satisfying meal!
INGREDIENTS
- 4 salmon fillets (about 5–6 ounces each, skin removed)
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon + 2 teaspoons Caribbean-style curry powder, divided (see notes)
- 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 garlic, finely minced or pressed
- 1 teaspoon fresh grated ginger
- 6 sprigs fresh thyme, leaves removed
- 1/2 teaspoon ground Jamaican allspice
- 1 (14 ounce/400ml) can full-fat coconut milk
- 1 scotch bonnet pepper, left whole (do not cut; optional)
INSTRUCTIONS
PREP & SEASON
Pat the salmon fillets dry with a paper towel. In a small bowl, mix together salt, pepper, 2 teaspoons of curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon of olive oil over the salmon, then sprinkle the spice blend evenly over the fillets. Use your hands to rub the spices into the salmon, ensuring they are well coated. Set 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 to the skillet. Allow them to sear undisturbed for about 2-3 minutes, until a deep golden crust forms. Flip the fillets and sear the other side for another 1-2 minutes, or until cooked to your liking. Transfer the seared salmon to a clean plate and reduce the heat to medium or medium-low.
BLOOM THE CURRY
In the same skillet, add the remaining tablespoon of olive oil. When hot, sprinkle in the remaining tablespoon of curry powder. Stir the spices into the oil, allowing them to cook for about 30 seconds until fragrant and deeply colored.
SAUTÉ THE AROMATICS
Add the butter, sliced bell peppers, and onion to the skillet. Sauté, stirring frequently, for about 3-4 minutes, or until the vegetables are translucent and softened. Next, add the minced garlic, grated ginger, thyme, and allspice. Continue cooking for another 1-2 minutes until the mixture is aromatic and well combined.
ADD COCONUT MILK & SIMMER
Pour in the coconut milk and add the whole scotch bonnet pepper (if using). Stir everything together and bring the sauce to a gentle simmer. Lower the heat to the lowest setting, taste, and adjust seasoning with more salt and pepper if needed. Return the salmon fillets to the skillet along with any juices. Spoon some sauce over the salmon and cook for another 1-2 minutes.
SERVE
Remove the scotch bonnet pepper before serving. Enjoy your coconut curry salmon immediately, paired with your favorite side dishes (it’s delicious over jasmine rice!).
NOTES:
Caribbean-Style Curry Powder: Look for this type of curry powder at local Caribbean, West Indian, or Latin markets. Brands like Betapac or Chief are recommended.
HOW TO STORE CARIBBEAN-STYLE COCONUT CURRY SALMON
To store your Caribbean-Style Coconut Curry Salmon properly and maintain its flavor and freshness, follow these steps:
STORING LEFTOVERS
- Cool Down: Allow the salmon to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess.
- Use an Airtight Container: Transfer the cooled salmon and sauce into an airtight container. Make sure the container is appropriate for both refrigeration and reheating.
- Refrigeration: Store the container in the refrigerator if you plan to eat the leftovers within 3 to 4 days.
- Freezing (Optional): If you want to keep the salmon for a longer period, you can freeze it:
- Place the salmon and sauce in a freezer-safe container or a heavy-duty freezer bag, removing as much air as possible to prevent freezer burn.
- Label the container with the date for reference.
- Frozen salmon can last for up to 2-3 months.
REHEATING LEFTOVERS
- Refrigerated Salmon:
- To reheat, you can warm it in a skillet over medium heat, adding a splash of coconut milk or water to help maintain moisture. Alternatively, use the microwave in 30-second intervals, checking to avoid overcooking.
- Frozen Salmon:
- Thaw in the refrigerator overnight or use the microwave’s defrost setting. Once thawed, reheat as described above.
TIPS
- Keep the Sauce Separate (if possible): If you have extra sauce, store it separately to help maintain the texture of the salmon.
- Avoid Reheating Multiple Times: It’s best to only reheat what you’ll eat in one sitting to preserve the quality.
By following these guidelines, you can enjoy your Caribbean-Style Coconut Curry Salmon even after the first serving!
