This Caribbean Coconut Curry Salmon is a flavorful dish that brings a taste of the tropics right to your table. The salmon is cooked in a creamy coconut sauce with warm spices that make it irresistible!
Honestly, the smell while it’s cooking is enough to make anyone hungry! I love serving this over rice to soak up all that delicious sauce—it’s a real treat for the taste buds!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are ideal, but you can substitute them with skinless salmon or even trout. For a budget-friendly option, try using canned salmon, just drain and flake it.
Scotch Bonnet Peppers: These bring heat, but if you can’t find them, use jalapeños for milder spice or red chili flakes for a different kick. Always adjust to your heat preference!
Coconut Milk: Full-fat coconut milk gives a creamy texture. If you want a lighter option, use light coconut milk or even almond milk, but keep in mind the flavor will change slightly.
Okra: While okra adds a unique texture, you can easily replace it with green beans or snap peas for a similar crunch.
How Do I Cook Salmon Perfectly in a Curry?
Cooking salmon in curry can be tricky, but getting it just right is easy with a few simple techniques. Here’s how I do it:
- Start with skin-on fillets for that crispy texture. Pat them dry and season well with salt and pepper.
- Use a hot pan with oil to sear the skin first, about 4-5 minutes. This helps the skin get nice and crispy.
- Flip the fillets gently and cook for another 2-3 minutes until cooked through. Don’t overcook, or they’ll dry out!
- Return the salmon to the curry sauce at the end, allowing the flavors to meld without cooking too long.
This method ensures your salmon remains tender and juicy while soaking up the delightful curry flavors.
Caribbean Coconut Curry Salmon
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (about 6 oz each), skin on
- Salt and freshly ground black pepper, to taste
- 2 tablespoons coconut oil or vegetable oil
For the Curry:
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1-2 Scotch bonnet peppers or green chilies, sliced (adjust to heat preference)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup okra, trimmed (or substitute with green beans)
- 1 tablespoon curry powder (preferably Jamaican curry powder)
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 can (13.5 oz) coconut milk (full-fat)
- 1 teaspoon brown sugar or honey (optional)
- Juice of 1 lime
- Fresh cilantro or parsley, chopped, for garnish
For Serving:
- 2 cups cooked jasmine or basmati rice
How Much Time Will You Need?
This delightful dish takes about 20 minutes of preparation and 15 minutes of cooking time, making a total of approximately 35 minutes from start to finish. It’s quick enough for a weeknight meal, but special enough for entertaining!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry with paper towels. This helps the skin get nice and crispy! Season both sides with salt and pepper to enhance the flavor.
2. Cook the Salmon:
In a large skillet or Dutch oven, heat the coconut oil over medium-high heat. Once hot, carefully place the salmon fillets skin-side down in the pan. Cook for 4-5 minutes until the skin is golden and crispy. Flip the fillets and cook for another 2-3 minutes until just cooked through. Remove the salmon and set aside on a plate.
3. Sauté the Aromatics:
In the same skillet, add the chopped onion, minced garlic, grated ginger, and sliced Scotch bonnet peppers. Sauté these until the onion becomes translucent and fragrant, about 3-4 minutes. This will build a lovely flavor base for your curry!
4. Add the Spices:
Next, stir in the curry powder, turmeric, and smoked paprika. Cook this mixture for about a minute to toast the spices and release their aromas. You’ll start to smell the delicious spices right away!
5. Mix in the Vegetables:
Add the sliced red and yellow bell peppers along with the okra (or green beans). Stir well to coat the vegetables with the spices. Cook for about 3-4 minutes, until they begin to soften but still have a nice crunch.
6. Create the Sauce:
Pour in the coconut milk and give everything a good stir to combine. If you’d like a touch of sweetness, add the brown sugar or honey. Bring this mixture to a gentle simmer and let it cook for about 5-7 minutes. The sauce should thicken slightly, and the vegetables will become tender but remain vibrant!
7. Return the Salmon:
Now, gently return the salmon fillets to the pan, nestling them into the curry sauce. Spoon some of the sauce over the salmon and let everything simmer for another 2 minutes. This helps meld the flavors beautifully.
8. Finish with Lime and Garnish:
After removing the pan from the heat, stir in the lime juice for a bright flavor kick. Garnish your dish with fresh cilantro or parsley and add extra chilies if you’re feeling adventurous!
9. Serve Up:
Dish out the Caribbean Coconut Curry Salmon over fluffy jasmine or basmati rice. Make sure to spoon extra curry sauce and vegetables over the top for a satisfying and colorful meal.
This delightful dish combines rich coconut flavors with warming spices and tender salmon for a vibrant, Caribbean-inspired meal. Enjoy every bite!
Can I Use Different Types of Fish?
Absolutely! While salmon is the star of this dish, you can also use other types of fish such as trout, tilapia, or even chicken if you prefer. Just adjust the cooking time to ensure the fish or chicken is cooked through.
Can I Make This Recipe Spicier?
Yes! If you love heat, consider adding more Scotch bonnet peppers or some red pepper flakes to amp up the spice level. You can also serve it with a side of hot sauce for those who want an extra kick!
How Do I Store Leftovers?
Store any leftover curry in an airtight container in the fridge for up to 3 days. To reheat, gentle warm it on the stove over low heat, stirring occasionally, to keep the salmon from drying out.
Can I Prepare This Dish Ahead of Time?
You can prepare the curry sauce and veggies ahead of time, and then just add the salmon when you’re ready to serve. This can save time during busy weeknights! Just remember to adjust the cooking time slightly if the sauce has been refrigerated.
