This Caribbean Coconut Curry Salmon is a treat for the taste buds! It features tender salmon cooked in a creamy coconut milk sauce with sweet spices that warm your soul.
I love making this dish because it’s quick and fancy enough for guests. Serve it with rice to soak up all that yummy sauce. Trust me, it’s hard to resist going back for seconds! 😋
Key Ingredients & Substitutions
Salmon: Fresh salmon is best for its rich flavor and flaky texture. If you need a substitute, try trout or mackerel. Canned salmon can work in a pinch, but the texture will be different.
Coconut Milk: Full-fat coconut milk gives the dish a creamy richness. If you want fewer calories, you can use light coconut milk, but it may be less creamy. Almond or soy milk is a non-dairy option, but the flavor will change.
Curry Powder: Caribbean curry powder is special for its unique flavor. If you can’t find it, you can mix regular curry powder with a touch of allspice or cumin. Each brand has its own blend, so choose one you enjoy!
Fresh Herbs: Cilantro is my go-to for garnish. If you’re not a fan, fresh parsley or green onions can work too. They add freshness without overpowering the dish.
How Do You Get Perfectly Cooked Salmon Every Time?
Cooking salmon to perfection can be tricky, but with a few tips, you’ll nail it! Start by patting the fillets dry—this helps to achieve a nice sear. Season generously to enhance flavor. Here’s how:
- Use medium-high heat to get a good sear on the salmon—about 3-4 minutes on one side without moving it.
- Flipping the salmon gently with a spatula helps maintain its shape.
- Covering the skillet while it simmers in the sauce ensures even cooking through the fillets.
Testing with a fork is a foolproof way to check doneness—it should flake easily! Enjoy the beauty of perfectly cooked salmon in this delicious dish!
Caribbean Coconut Curry Salmon
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon coconut oil or vegetable oil
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced (green or yellow)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 fresh hot peppers (such as Scotch bonnet or jalapeño), sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon curry powder (preferably Caribbean style)
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 can (13.5 oz) coconut milk (full-fat for creaminess)
- Juice of 1 lime, plus extra wedges for garnish
- Salt and black pepper, to taste
- Fresh cilantro or parsley, chopped, for garnish
- Cooked jasmine or basmati rice, for serving
How Much Time Will You Need?
This delicious Caribbean Coconut Curry Salmon takes about 15 minutes to prepare and 15 minutes to cook, making a total of 30 minutes. Perfect for a weeknight dinner when you want something flavorful and satisfying!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry with paper towels. This will help them sear nicely. Season both sides generously with salt, black pepper, and half the curry powder and turmeric. Set the seasoned fillets aside.
2. Sear the Salmon:
In a large skillet, heat the coconut oil over medium-high heat. Once hot, add the salmon fillets skin-side down (if they have skin). Let them cook undisturbed for about 3-4 minutes until they’re nicely browned. Flip the fillets and cook the other side for another 2 minutes. Once done, remove the salmon from the skillet and set aside.
3. Sauté the Aromatics:
Using the same skillet, reduce the heat to medium and add the sliced onions, bell pepper, garlic, ginger, and hot peppers. Sauté for about 4 minutes, or until everything is fragrant and slightly softened.
4. Add the Spices:
Stir in the remaining curry powder, turmeric, and cumin. Cook for an additional minute, stirring often to release all those wonderful flavors.
5. Simmer with Coconut Milk:
Pour in the coconut milk and give it a gentle stir. Bring the mixture to a gentle simmer, then add the halved cherry tomatoes. Cook for 3-4 minutes, or until the tomatoes soften and the sauce begins to thicken slightly.
6. Return Salmon to Pan:
Gently nestle the seared salmon fillets back into the sauce. Cover the skillet and let it simmer gently for about 5-6 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Finish with Lime and Herbs:
Squeeze the juice of one lime over the curry and sprinkle chopped cilantro or parsley on top for a fresh burst of flavor. Taste and adjust seasoning with salt and pepper as needed.
8. Serve:
Serve your Caribbean Coconut Curry Salmon over warm jasmine or basmati rice. Garnish with extra lime wedges and herbs for a beautiful presentation. Enjoy every mouthful of this vibrant, creamy, and spicy delight!
Bon appétit! 🌴🍽️
Can I Use Fresh or Frozen Salmon?
You can use either! If using frozen salmon, make sure to fully thaw it in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better searing.
How Do I Store Leftovers?
Store any leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the microwave or on the stovetop over low heat to maintain its moisture.
Can I Make This Recipe Spicier?
Absolutely! If you enjoy heat, simply add more fresh hot peppers or a pinch of crushed red pepper flakes to the sauce. Start with a little and taste as you go to avoid overwhelming heat.
Can I Substitute Ingredients?
Definitely! If you’re out of coconut milk, full-fat cream or cashew cream can work as alternatives. For the veggies, feel free to swap bell peppers with zucchini or spinach based on your preference or what’s available!
