Caribbean-Style Coconut Curry Salmon
This dish blends tender salmon fillets with a fragrant Caribbean coconut curry sauce made with onions, bell peppers, garlic, ginger, thyme, and a hint of lime. It’s warm, tropical, and perfectly balanced — not too spicy, just aromatic and creamy.
⏱️ Time
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
For the Salmon:
4 salmon fillets (about 150–180 g each), skin on or off
1 tbsp olive oil or coconut oil
Salt and black pepper, to taste
1 tsp curry powder
½ tsp paprika
For the Coconut Curry Sauce:
1 tbsp coconut oil or olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
2 sprigs fresh thyme (or ½ tsp dried thyme)
1–2 tsp mild curry powder (adjust to taste)
½ tsp allspice (optional but adds a Caribbean touch)
1 can (400 ml) coconut milk (full-fat for richness)
1 tbsp tomato paste (or ½ tomato, finely chopped)
½ lime, juiced
1 tbsp chopped cilantro or parsley
Salt and pepper, to taste
Instructions
1. Season and Sear the Salmon
1. Pat the salmon fillets dry and season with salt, pepper, curry powder, and paprika.
2. Heat 1 tbsp oil in a large skillet over medium-high heat.
3. Sear salmon fillets for 2–3 minutes per side, until golden brown.
4. Remove and set aside (they’ll finish cooking in the sauce).
2. Make the Coconut Curry Sauce
1. In the same pan, add 1 tbsp coconut oil.
2. Sauté onion, garlic, and ginger for 2–3 minutes until fragrant.
3. Add bell peppers, thyme, curry powder, and allspice; cook another 2 minutes.
4. Stir in tomato paste and coconut milk.
5. Simmer for 5–7 minutes, stirring occasionally, until the sauce slightly thickens.
6. Add salt, pepper, and lime juice to taste.
3. Combine and Finish
1. Return the seared salmon fillets to the pan.
2. Spoon the sauce over them and let simmer 5–6 minutes, until salmon is cooked through and flaky.
3. Sprinkle with chopped cilantro or parsley before serving.
Serving Suggestions
Coconut Rice: Cook rice in coconut milk with a pinch of salt for the perfect pairing.
Fried Plantains: Sweet and caramelized plantains balance the curry beautifully.
Steamed Vegetables: Broccoli, green beans, or spinach work well.
Notes & Tips
For extra flavor: marinate salmon for 15–30 minutes in lime juice, curry powder, and garlic before cooking.
Want it creamier? Add 1–2 tbsp coconut cream near the end.
Prefer it spicy? Add a chopped Scotch bonnet pepper (just a little!) or a dash of hot sauce.
frequently asked questions FAQs
Q: Can I use canned salmon?
A: Fresh salmon is best, but canned salmon can work if gently simmered in the sauce for a few minutes (don’t overcook).
Q: Can I make it dairy-free?
A: It already is! The creaminess comes from coconut milk.
Q: How long does it keep?
A: Store leftovers in an airtight container for up to 2 days in the fridge. Reheat gently to avoid overcooking the salmon.
Nutrition information
Calories: 420 kcal
Protein: 32 g
Fat: 28 g
Carbs: 9 g
Fiber: 2 g
Sugars: 3 g