Print

Caribbean-Style Coconut Curry Salmon

Freshly prepared Caribbean-Style Coconut Curry Salmon on white plate
Print Recipe

This Caribbean-Style Coconut Curry Salmon combines tender, flaky salmon with a rich, aromatic coconut curry sauce infused with island spices for a vibrant and flavorful meal.

Ingredients

Scale
  • 4 salmon fillets (6 oz each)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder (Caribbean blend)
  • 1/2 teaspoon turmeric powder
  • 1 can (14 oz) coconut milk
  • 1 small Scotch bonnet pepper, finely chopped (optional for heat)
  • 1 red bell pepper, sliced
  • 1 lime, juiced
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked jasmine rice, to serve

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté until fragrant and translucent, about 3-4 minutes.
  2. Add curry powder and turmeric; stir for 1 minute to toast the spices.
  3. Pour in coconut milk and add Scotch bonnet pepper and sliced red bell pepper. Simmer for 5 minutes until sauce slightly thickens.
  4. Season salmon fillets with salt and pepper. Gently place them into the curry sauce, skin side down if applicable.
  5. Cover and cook for 8-10 minutes or until salmon is cooked through and flakes easily with a fork.
  6. Stir in lime juice and adjust seasoning with salt and pepper as needed.
  7. Garnish with fresh cilantro and serve over cooked jasmine rice.

Notes

For a milder curry, omit the Scotch bonnet pepper or substitute with a milder chili; serve with steamed vegetables or a fresh mango salsa for added freshness.

Find it online: https://foodnarrative.com/caribbean-style-coconut-curry-salmon/