Caribbean-Style Coconut Curry Salmon
A vibrant and aromatic Caribbean-inspired coconut curry salmon featuring tender, flaky fish simmered in a rich, spiced coconut sauce that delivers bold tropical flavors in every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Caribbean
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Caribbean curry powder
- 1/2 teaspoon ground turmeric
- 1 can (13.5 oz) coconut milk
- 1 red bell pepper, sliced
- 1 scotch bonnet pepper, seeded and finely chopped (optional for heat)
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice or quinoa, for serving
Instructions
- Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Stir in the Caribbean curry powder and turmeric, cooking for 1 minute to toast the spices.
- Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- Add the sliced red bell pepper and scotch bonnet pepper (if using), and season with salt and pepper. Simmer for 5 minutes until the sauce thickens slightly.
- Gently place the salmon fillets into the skillet, spooning some sauce over the top. Cover and cook for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove from heat and squeeze fresh lime juice over the salmon.
- Garnish with chopped cilantro and serve immediately over jasmine rice or quinoa.
Notes
For an extra burst of flavor, try adding diced pineapple to the curry sauce during the simmering stage or serve with a side of fried plantains.