This Caribbean Coconut Curry Salmon brings sunshine to your dinner table! It’s packed with flavors from coconut milk, spices, and tender salmon that just melts in your mouth.
I love how easy it is to make! Just simmer the ingredients together, and you’ve got a tasty dish that feels like a tropical getaway. Don’t forget the rice—it’s the perfect match! 🌴
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this dish, but you can substitute with any firm fish like cod or trout if needed. If you’re looking for a budget-friendly option, canned salmon works too!
Coconut Milk: Full-fat coconut milk adds creaminess. If you want a lighter option, use light coconut milk. You can also use unsweetened almond or cashew milk, but the flavor will change a bit.
Bell Peppers: I love using a mix of red and green bell peppers for color and sweetness. If you don’t have these, zucchini or snap peas can also work well!
Curry Powder: A Caribbean-style curry powder gives a distinct flavor. If you can’t find it, regular curry powder is fine, but you may want to add a pinch of cayenne for heat. You can even make your own blend with turmeric, coriander, and cumin!
How Can I Achieve the Perfectly Cooked Salmon?
Cooking salmon to the right doneness can be tricky. Here’s how to make sure it turns out perfectly:
- Start with a hot skillet. This ensures a nice sear which locks in moisture.
- Sear the salmon for 3-4 minutes on each side, but don’t move it around too much. Let it form a crust.
- Cover the skillet after adding the sauce. This helps cook the salmon evenly and keeps it tender.
- Check for doneness by gently pressing the top; it should flake easily but not be dry.
Follow these hints, and you’ll have that delicious, velvety salmon every time! Enjoy cooking! ✨
Caribbean Coconut Curry Salmon
Ingredients You’ll Need:
For the Salmon:
- 3 salmon fillets (about 6 oz each), skin removed
- 1 tbsp olive oil
For the Vegetables:
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
For the Flavorings:
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder (preferably Caribbean style)
- 1 tsp ground turmeric
- 1/2 tsp paprika
- 1/2 tsp ground cumin
For the Sauce:
- 1 can (14 oz) coconut milk
- 1/2 cup chicken or vegetable broth
- 1 lime, halved (juice and wedges for garnish)
Other Seasonings:
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped for garnish
- Cooked white rice, to serve
How Much Time Will You Need?
This delicious dish takes about 15 minutes of prep time and around 20 minutes of cook time. You’ll have a fabulous meal ready in just about 35 minutes!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by seasoning the salmon fillets with salt, pepper, and about half of the curry powder. This will give the fish a lovely flavor right from the start.
2. Sear the Salmon:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add in the salmon fillets. Sear them for about 3-4 minutes on each side until they are nicely browned and almost cooked through. When finished, remove the salmon from the skillet and set it aside.
3. Cook the Vegetables:
In the same skillet, toss in the sliced onions and bell peppers. Sauté them for about 3-4 minutes until they soften and start becoming fragrant.
4. Add Garlic and Ginger:
Next, add in the minced garlic and grated ginger. Cook for another minute until they become aromatic—this is where the magic begins!
5. Toast the Spices:
Stir in the remaining curry powder, ground turmeric, paprika, and cumin. Let those spices toast in the pan for about 1 minute to release their flavors.
6. Make the Sauce:
Pour in the coconut milk and broth, stirring well to combine everything and scraping up any tasty bits left on the bottom of the skillet. This will enrich the sauce.
7. Season the Sauce:
Squeeze in the juice from half the lime and season with salt and pepper to your liking. Let the sauce simmer gently for about 5 minutes, allowing it to thicken slightly.
8. Finish Cooking the Salmon:
Carefully return the salmon fillets to the skillet, placing them in the sauce. Cover and let them simmer gently for about 5-7 minutes or until the salmon is fully cooked and flakes easily with a fork.
9. Adjust Seasoning:
Taste the sauce one last time and adjust any seasonings if necessary.
10. Serve Your Dish:
Serve the curry salmon over cooked white rice, garnished with fresh cilantro or parsley and lime wedges on the side. Enjoy your tropical feast!
Enjoy your delicious Caribbean Coconut Curry Salmon! 🌴🥥🍣
Can I Use Other Types of Fish for This Recipe?
Absolutely! While salmon is a favorite for its richness, you can also use firm fish like cod, halibut, or even tilapia. Just adjust the cooking time as needed, as some fish may cook faster than salmon.
What Should I Do If I Can’t Find Caribbean Curry Powder?
No worries! If Caribbean curry powder is hard to find, regular curry powder will work too. You can also make your own by combining turmeric, cumin, coriander, and a pinch of cayenne pepper for a little heat.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the sauce and cook the salmon ahead of time. Store the dish in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave before serving, adding a splash of coconut milk if the sauce has thickened too much.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warming gently on the stove will help preserve the salmon’s texture. You can also enjoy it cold in salads or wraps!