Ingredients
Scale
- 4 salmon fillets (about 5–6 oz / 140–170 g each), skin removed
- Kosher salt and freshly ground black pepper, to season
- 1 tbsp + 2 tsp Caribbean-style curry powder (divided)
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 3 tbsp olive oil (divided)
- 2 tbsp unsalted butter
- 1 red bell pepper, cut into thin strips
- 1 green bell pepper, cut into thin strips
- 1 small white onion, sliced thinly
- 6 garlic cloves, finely chopped
- 1 tsp fresh ginger, grated
- 6 sprigs fresh thyme, leaves removed from stems
- ½ tsp ground Jamaican allspice
- 1 (14 oz / 400 ml) can full-fat coconut milk
- 1 whole scotch bonnet pepper (optional — add for authentic heat, remove before serving)
Instructions
- Season the fish. Pat the salmon with paper towels until dry. In a small bowl mix salt, pepper, 2 tsp of the curry powder, garlic powder and smoked paprika. Rub the fillets with 1 tbsp olive oil, then press the spice mix onto both sides. Set aside while you heat the pan.
- Brown the salmon. Warm 1 tbsp olive oil in a large skillet over medium-high heat. When the oil shimmers, add the fillets and cook about 2–3 minutes per side, until a golden crust forms. Transfer the salmon to a plate — it will finish cooking later in the sauce.
- Bloom the curry. Lower the heat slightly, add the remaining 1 tbsp olive oil to the pan and sprinkle in the remaining 1 tbsp curry powder. Stir continuously for about 30 seconds until the curry becomes fragrant and lightly toasted.
- Cook the vegetables and aromatics. Add the butter to the pan, then toss in the sliced bell peppers and onion. Sauté until they begin to soften, about 4–5 minutes. Stir in the garlic, grated ginger, thyme leaves and allspice, and cook another 1–2 minutes until everything smells fragrant.
- Build the sauce. Pour in the coconut milk and add the whole scotch bonnet if you’re using it. Bring the mixture to a gentle simmer, then reduce the heat to low and let it meld for a couple of minutes.
- Finish the dish. Nestle the seared salmon back into the skillet and spoon the sauce over each fillet. Warm through for 1–2 minutes so the flavors marry and the salmon reaches your preferred doneness. Remove and discard the scotch bonnet before plating.
- Serve. Spoon the curry, peppers and sauce over jasmine rice or cauliflower rice and garnish as desired.
Notes
- Pat the salmon completely dry to get a good sear.
- “Blooming” the curry in hot oil unlocks deeper flavor — don’t skip that short step.
- Use the scotch bonnet whole to infuse heat without making the sauce overly spicy; remove it before eating.