This Coconut Curry salmon brings the islands to your kitchen: creamy coconut sauce, warm spices, seared salmon, and bright bell peppers all in one skillet. It’s the kind of dinner that tastes like a mini vacation — but it only takes about 45 minutes from start to finish. Ready?
Why you’ll fall for this Caribbean dinner
You want bold flavor without fuss, right? This recipe delivers: the coconut milk creates a silky, slightly sweet base while the curry and Jamaican allspice give it depth and heat. The scotch bonnet brings authentic Caribbean fire (use it whole and remove before serving if you want gentle warmth). Serve with jasmine rice or cauliflower rice, and you’ve got dinner that feels special but is totally doable on a weeknight.
Quick wins: it’s one-pan, family-friendly, and makes great leftovers. Also, it’s a fantastic way to enjoy salmon’s omega-3s with a saucy, comforting twist.
A little backstory (aka why this combo works)
Caribbean cooking loves contrasts: spicy heat against sweet coconut, fragrant herbs against crunchy vegetables. That’s exactly what’s happening here. Instead of relying on a complicated curry paste, this version uses Caribbean-style curry powder plus a touch of allspice and smoked paprika to evoke island flavors quickly. And since salmon cooks fast and holds up to bold sauces, it’s a perfect partner for this method.
Pro tip up front: “burn” the curry — that short step where you fry the powder in oil unlocks the spice oils and deepens the flavor. Don’t skip it.
Ingredients breakdown — why each one shows up
Here’s what you need and why it matters (brief blurbs only):
- Salmon fillets (skinless): meaty, rich, and packed with omega-3s — great for quick searing.
- Kosher salt & black pepper: basic, but don’t skimp — they amplify everything.
- Caribbean curry powder: the backbone of the dish; it’s a distinct blend (think turmeric, coriander, fenugreek) that differs from Indian or Thai curry.
- Garlic powder & smoked paprika: fast flavor boosters; paprika adds color and subtle smokiness.
- Olive oil + butter: oil for high-heat searing, butter to nourish the sauce and add gloss.
- Red & green bell peppers + white onion: crunch, color, and sweet notes to balance the sauce.
- Fresh garlic & ginger: aromatic freshness — grate the ginger for best results.
- Fresh thyme: classic Caribbean herbal note — don’t replace with dried unless you must.
- Jamaican allspice: floral, clove-like warmth that screams Caribbean.
- Full-fat coconut milk: the creamy soul of the sauce — use full fat for richness.
- Scotch bonnet (optional): authentic heat; used whole so you can remove it, controlling spice.
- Jasmine rice or steamed veg: the canvas for that glorious sauce.
Bold tip: Use full-fat coconut milk for a luscious sauce — light coconut milk thins out the texture.
How to make Caribbean Coconut Curry Salmon — step-by-step
1. Prep and season
Pat salmon dry with paper towels. Mix kosher salt, black pepper, 2 teaspoons of curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon olive oil over the fillets, rub on the spice blend, and rest while you heat the pan.
2. Sear the salmon
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear salmon 2–3 minutes per side until golden crust forms. You want good color — don’t crowd the pan. Remove fillets to a plate; they’ll finish cooking in the sauce.
Quick note: If your fillets are thick, start skin-side down and sear longer before flipping.
3. Burn the curry
Lower the heat slightly. Add the remaining 1 tablespoon olive oil, then add the remaining tablespoon of curry powder. Stir constantly — about 30 seconds — until the curry smells fragrant and toasty. This is the little trick that makes the flavor sing.
4. Sauté the veg + aromatics
Add 2 tablespoons butter, then toss in the sliced red and green bell peppers and thinly sliced white onion. Cook until softened, about 4–5 minutes. Stir in minced garlic, grated ginger, thyme sprigs, and a pinch of allspice; cook 1–2 minutes until fragrant.
5. Build the sauce
Pour in the full-fat coconut milk and nestle in the whole scotch bonnet if you’re using it. Bring to a simmer, then reduce heat to low. Taste the sauce and adjust salt and curry as needed.
6. Finish the salmon in the sauce
Return the seared salmon to the skillet and spoon sauce over the fillets. Simmer gently for 1–2 minutes to meld flavors and finish cooking. Remove the scotch bonnet before serving.
Bold tip: Don’t overcook the salmon — 1–2 minutes in the sauce after searing keeps it tender and flaky.
7. Serve
Spoon jasmine rice into bowls, place a salmon fillet on top, ladle extra coconut curry sauce and peppers over everything, and garnish with fresh thyme or chopped cilantro. Squeeze lime if you like a citrus lift.
Pro tips that actually matter
- Preheat the pan properly. A hot pan gives you that beautiful sear without sticking.
- Pat salmon dry. Moisture prevents browning.
- Use the scotch bonnet whole if you want controlled heat — the oil in the pepper flavors the sauce without making it scorchingly hot. Remove it before serving.
- “Burn” the curry briefly in oil to bloom the spices and deepen color.
- Taste as you go. Add salt in small increments; curry and coconut change perception of saltiness.
- Finish with acid. A squeeze of lime brightens the whole dish — don’t skip it.
Bold tip: Taste, then adjust — especially for salt and heat.
Variations & swaps (easy to adapt)
- Less heat: skip the scotch bonnet and add a pinch of red pepper flakes if you want gentle warmth.
- Make it lighter: use light coconut milk or mix coconut milk with unsweetened almond milk.
- Vegan option: swap salmon for firm tofu or cauliflower steaks. Crisp them well, then simmer in the curry.
- Greens boost: stir in baby spinach or kale at the end to wilt into the sauce.
- Extra island vibes: add diced pineapple or mango chunks toward the end for sweet contrast.
What to serve with it (pairing ideas)
- Jasmine rice (classic) — soaks up sauce perfectly.
- Coconut rice — cook the rice with half coconut milk for a double-coconut punch.
- Roasted sweet potatoes — sweet smoke complements the curry.
- Fried plantains — for a more Caribbean-authentic spread.
- Steamed broccoli or green beans — for a lighter, veggie-forward plate.
For drinks, try a crisp white like Sauvignon Blanc or a coconut-infused mocktail for the family crowd.
Nutrition & benefits — why salmon + coconut are a winning combo
Salmon packs omega-3 fatty acids (EPA/DHA) that support heart and brain health, plus high-quality protein. Coconut provides MCTs (medium-chain triglycerides) and fat-soluble vitamins; full-fat coconut milk offers richness and satiety. Spices like turmeric in Caribbean curry blends bring anti-inflammatory antioxidants. In short: this dish tastes indulgent but offers genuine nutritional benefits.
Make-ahead, storage, and leftovers
- Make-ahead: Cook the sauce and roast the peppers ahead of time; reheat and add seared salmon at the last minute.
- Leftovers: Store in an airtight container in the fridge up to 3 days. Reheat gently over low heat to avoid drying out the salmon.
- Freeze: You can freeze the sauce alone, but cooked salmon doesn’t keep texture as well after freezing. If you must, freeze the sauce and reheat; add fresh salmon when serving.
Bold tip: Reheat gently — high heat will toughen the fish.
Troubleshooting — quick fixes
- Sauce too thin? Simmer a few extra minutes to reduce, or whisk in a teaspoon of cornstarch dissolved in cold water to thicken.
- Too spicy? Remove scotch bonnet early and add a splash of coconut milk to dilute. A dollop of yogurt or plain coconut cream can cool a fiery sauce.
- Salmon overcooked? Next time pull it from the pan while it’s slightly underdone — it will continue a bit of carryover cooking in the sauce.
FAQ (fast answers)
Can I use frozen salmon?
Yes — thaw fully and pat dry before seasoning and searing.
What if I can’t find Caribbean curry powder?
Use a mild curry powder and add a pinch of turmeric, coriander, and fenugreek if available.
I don’t want any heat — will it still be flavorful?
Absolutely. Leave out the scotch bonnet and bump up the aromatics (ginger, garlic, thyme) instead.
Can I grill the salmon?
Sure — grill the fillets, then spoon the coconut curry sauce over them just before serving.
Final thoughts — why you should make this tonight
This Coconut Curry salmon gives you an exciting, restaurant-style dish with minimal fuss. The coconut creaminess calms the curry spice, the seared salmon provides texture, and the peppers add color and crunch. It’s comforting, exotic, and surprisingly quick.
So: ready to bring Caribbean sunshine to your table? Grab a can of full-fat coconut milk and your favorite curry powder and let dinner become the highlight of your day. Trust me, that first spoonful of sauce with flaky salmon will make you smile.
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Irresistible Caribbean Coconut Curry Salmon — Bold Tropical Flavor
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
Ingredients
- 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.
