You’ll love the flavors within this Coconut Curry Salmon dish that’s full of Caribbean flair. Perfectly seasoned salmon fillets pan-seared and combined with a robust, mega flavorful coconut curry sauce.
Ingredients
- Caribbean-style curry powder: You can find this style of curry powder at your local Caribbean/West Indian or Latin market. I personally recommend the Betapac or Chief brand of Caribbean-centered curry powder. More on West Indian curry powder further below.
- Coconut milk: Full-fat coconut milk is the heart of the saucy vibe in this coconut curry salmon recipe.
- Salmon: I grab skinless salmon fillets from the grocery store. You can also buy a whole slab of salmon and just cut it into fillets yourself, too. And I do recommend skin-off salmon for this specific recipe.
- Spices: Salt, pepper, garlic powder, smoked paprika, and allspice.
- Scotch bonnet pepper: For flavoring
- Butter & olive oil: For marinating + cooking this recipe.
- Bell pepper & onion: Classic elements in curried dishes, check.
- Garlic: This ingredient needs to be in every recipe if you ask me.
- Ginger: Love the fragrant punch of fresh grated ginger here.
- Fresh thyme: For some nice herb-y goodness, love to see it.
How to Make Caribbean-Style Coconut Curry Salmon Recipes
Step 1. Prep & season. Pat the salmon fillets dry with a paper towel. In a small bowl, combine the salt/pepper- to taste, 2 teaspoons curry powder, garlic powder, and smoked paprika- stirring well. Drizzle 1 tablespoon of olive oil over the salmon and sprinkle the spice blend over the fillets. Use your hands to rub the spice blend into the salmon until evenly coated. Then set aside.
Step 2. Sear the salmon. Add 1 tablespoon olive oil into a large skillet over medium-high heat. Add the salmon and let sear, undisturbed, until the fillets achieve a deep, golden sear, about 2-3 minutes. Then flip the salmon to continue searing on the other side, about 1-2 minutes. Then set the seared salmon fillets aside onto a clean plate while you prepare the coconut curry sauce. Reduce heat to medium or medium-low.
Step 3. Burn curry. Add the remaining 1 tablespoon of oil. When the oil is hot, sprinkle in the remaining 1 tablespoon of curry powder, stir the spice into the oil. Burn the curry in the oil, stirring frequently, until the curry is fragrant and well-bloomed, taking on a deep, golden brown color.
Step 4. Sauté the aromatics & add spices. Add the butter, bell pepper, and onion into the skillet. Sauté the bell pepper and onion until translucent and softened. Then add the garlic, ginger, fresh thyme, and allspice. Continue cooking until the mixture is fragrant and well combined, about 1-2 minutes.
Step 5. Add coconut milk & simmer sauce. Then pour in the coconut milk and add scotch bonnet pepper (if using), stir everything together to combine. Allow the sauce to come up to a gentle simmer and then reduce the heat to the lowest setting. Then add the salmon fillets back into the skillet along with any residual juices. Spoon some of the sauce over the salmon and continue cooking for another 1-2 minutes or so.
Step 6. Serve. Discard the scotch bonnet pepper. Serve this coconut curry salmon immediately alongside your favorite side dishes, if desired. Enjoy!
Tags:
Curry