Caribbean Coconut Curry Salmon

This Caribbean coconut curry salmon transforms ordinary weeknight dinners into a tropical escape with its vibrant flavors and creamy coconut sauce. The combination of Caribbean curry spices, fresh aromatics, and rich salmon creates a dish that's both comforting and exotic.

I first discovered this recipe during a vacation to Jamaica and have spent years perfecting it at home. My family now requests this "vacation dinner" whenever we need a mental escape from routine, especially during cold winter months.

Ingredients

• Skinless salmon fillets Choose wild-caught when possible for best flavor and sustainability
• Caribbean curry powder The signature flavor that differentiates this dish from other curries
• Scotch bonnet pepper Adds authentic Caribbean heat without overpowering when kept whole
• Full fat coconut milk Creates the luxurious sauce base don't substitute light versions
• Fresh thyme Essential for authentic Caribbean flavor profile
• Jamaican allspice Adds warm complexity to balance the curry
• Bell peppers Both red and green add color visual appeal and sweetness
• Fresh ginger and garlic The aromatic foundation that elevates the entire dish

Step-by-Step Instructions

Prep & Season

Pat salmon fillets completely dry with paper towels to ensure a proper sear. Combine salt, pepper, 2 teaspoons curry powder, garlic powder and smoked paprika in a small bowl. Drizzle olive oil over salmon then gently but thoroughly rub the spice blend into all sides of the fillets. Allow to sit for at least 5 minutes while you prepare other ingredients.

Sear the Salmon

Heat olive oil in a large skillet until shimmering but not smoking. Carefully place seasoned salmon in the hot pan without overcrowding. Let the fillets sear undisturbed for 2-3 minutes until a golden crust forms. Gently flip and repeat on the other side. The salmon should be about 75% cooked through. Remove to a plate and tent loosely with foil.

Burn the Curry

This critical step develops the curry's complex flavors. Add the remaining tablespoon of olive oil to the same pan and heat until shimmering. Sprinkle in the tablespoon of curry powder and stir constantly for exactly 30 seconds. The curry should become intensely aromatic but not burnt. This process blooms the spices and creates the foundation for an authentic flavor.

Sauté Aromatics & Add Spices

Add butter to the pan with curry powder and allow it to melt completely. Immediately add bell peppers and onion, stirring to coat with the curry butter mixture. Cook for 4-5 minutes until vegetables begin to soften but still maintain some texture. Add garlic, ginger, thyme leaves and allspice. Stir continuously for 1-2 minutes until the garlic becomes fragrant but doesn't brown.

Make the Sauce

Pour in the coconut milk and add the whole scotch bonnet pepper if using. Bring to a gentle simmer, stirring occasionally to incorporate all the spices. Reduce heat to low and simmer for 5 minutes to allow flavors to meld. Return salmon to the pan, spooning the rich sauce over each fillet. Cook for just 1-2 minutes more until salmon is heated through but still moist. Remove whole scotch bonnet before serving.

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The scotch bonnet pepper is truly the secret ingredient in this recipe. By keeping it whole, you get all the distinctive floral notes without overwhelming heat. My Caribbean neighbor taught me this technique, explaining that removing the pepper before serving allows everyone to enjoy the dish regardless of spice tolerance.

Serving Suggestions

This curry shines when served over fragrant jasmine rice or coconut rice that absorbs the flavorful sauce. For a complete Caribbean experience, pair it with fried plantains on the side—the sweetness beautifully complements the curry's complex flavors. A simple side of steamed vegetables like broccoli or green beans makes it a complete meal.

Storage & Reheating

This curry actually improves with time as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the salmon from becoming tough. Add a splash of coconut milk if the sauce has thickened too much. While you can freeze the sauce separately, I don't recommend freezing the salmon as the texture suffers.

Spice Level Adjustments

The beauty of this recipe lies in its adaptability to different heat preferences. For mild flavor, completely omit the scotch bonnet pepper and reduce the curry powder to 2 teaspoons total. For medium heat, use the whole scotch bonnet as directed but remove before serving. For those who enjoy intense spice, pierce the scotch bonnet with a knife before adding it to the sauce, or substitute with habanero peppers which are more widely available in many grocery stores.

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Common Questions

→ Can I use a different type of fish for this Caribbean curry?

Yes, you can substitute salmon with other firm white fish like mahi-mahi, cod, or halibut. Adjust cooking time based on thickness - thinner fillets will cook faster than salmon.

→ What can I use if I can't find Caribbean curry powder?

If Caribbean curry powder isn't available, substitute with a mix of regular curry powder, ground turmeric, ground cumin, and a pinch of cinnamon to approximate the flavor profile.

→ How spicy is this dish with the scotch bonnet pepper?

With a whole scotch bonnet added and then removed, the dish will have moderate heat. For milder flavor, keep the pepper whole and remove earlier. For extra spice, pierce or slice the pepper before adding to the sauce.

→ What sides pair well with Caribbean Coconut Curry Salmon?

Traditional pairings include rice and peas, plain rice, fried plantains, or roti. A simple green salad or steamed vegetables also complement the rich curry flavors nicely.

→ Can I make this dish ahead of time?

The curry sauce can be made 1-2 days ahead and refrigerated. When ready to serve, gently reheat the sauce, then add freshly seared salmon and simmer until fish is cooked through.

→ Is there a dairy-free alternative to the butter in this recipe?

Yes, you can substitute coconut oil for butter to keep the dish completely dairy-free while maintaining the tropical flavor profile.