Caribbean-Style Coconut Curry Salmon

Name: Caribbean-Style Coconut Curry Salmon
Prep time: 15 min
Total time: 35 min
Ingredients: 4 salmon fillets, about 5u20136 ounces each, skin-off; Kosher salt & freshly ground black pepper, to taste; 1 tablespoon + 2 teaspoons Caribbean-style curry powder, divided (see notes); 1 teaspoon garlic powder; u00bd 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 of garlic, finely minced or pressed; 1 teaspoon fresh grated ginger; 6 sprigs fresh thyme, de-stemmed; u00bd teaspoon ground Jamaican allspice; 1 x 14 ounce can full-fat coconut milk; 1 scotch bonnet pepper, left whole- do not cut!- optional; Jasmin rice, for serving

By Leslie Blythe Salmon Sautéing, Simmering

April 25, 2023

Caribbean-Style Coconut Curry Salmon is cooked in a rich and creamy coconut curry sauce that is infused with the flavors of ginger, garlic, and thyme. The Jasmin rice soaks up all that delicious creamy curry sauce. It’s quick and easy to make. You can make this recipe Vegan/Vegetarian by swapping out the fish for vegetables of choice. It’s also dairy-free.

Prep: 15 mins
Cook: 20 mins

Ingredients

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 (see notes)

1 teaspoon garlic powder

½ 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 of garlic, finely minced or pressed

1 teaspoon fresh grated ginger

6 sprigs fresh thyme, de-stemmed

½ teaspoon ground Jamaican allspice

1 x 14 ounce can full-fat coconut milk

1 scotch bonnet pepper, left whole- do not cut!- optional

Jasmin rice, for serving

Directions

1Pat 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. Stir the spices together to fully combine. 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.

2Add 1 tablespoon olive oil into a large nonstick skillet over medium-high heat. Once the oil is hot and shimmering, add the salmon into the skillet. Let the salmon 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, or until your desired level of doneness is achieved. 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.

3Coat the bottom of the pan with remaining 1 tablespoon of oil. When the oil is hot and shimmering, sprinkle in the remaining 1 tablespoon of curry powder. Use a wooden utensil to 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- about 30 seconds.

4Add the butter, bell pepper, and onion into the skillet. Sauté the bell pepper and onion, stirring often, for about 3-4 minutes- or until translucent and softened. Then add the garlic, ginger, fresh thyme, and allspice. Continue cooking, stirring every so often, until the mixture is fragrant and well combined, about 1-2 minutes.

5Then 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. Give the sauce a good stir and taste test- season with more salt/pepper, to taste. 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. Then remove from heat.

6Discard the scotch bonnet pepper. Serve this coconut curry salmon over some jasmine rice.

You can find Caribbean-style curry powder at your local Caribbean/West Indian or Amazon. I used Chief brand of curry powder.

Recipe from Butter Be Ready.

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