Caribbean-Style Coconut Curry Salmon
This Caribbean-Style Coconut Curry Salmon features tender salmon fillets simmered in a fragrant, creamy coconut curry sauce infused with island spices, perfect for a tropical-inspired dinner.
- 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 olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Caribbean curry powder
- 1 can (14 oz) coconut milk
- 1 tablespoon tomato paste
- 1 red bell pepper, sliced
- 1 Scotch bonnet pepper, seeded and minced (optional)
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice or coconut rice (for serving)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
- Add garlic, ginger, and curry powder, stirring constantly for 1-2 minutes until fragrant.
- Stir in tomato paste, then pour in coconut milk, mixing well to combine.
- Add sliced red bell pepper and Scotch bonnet pepper (if using). Simmer the sauce for 5 minutes, allowing flavors to meld.
- Season salmon fillets with salt and pepper and gently add them into the skillet, spooning some sauce over the top.
- Cover and cook for 8-10 minutes or until salmon is cooked through and flakes easily with a fork.
- Remove from heat, squeeze lime juice over the salmon, and garnish with chopped cilantro.
- Serve hot with jasmine or coconut rice to enjoy the full Caribbean flavor experience.
Notes
For extra heat, leave some seeds in the Scotch bonnet pepper or serve with a side of spicy mango chutney.