Caribbean-Style Coconut Curry Salmon
This vibrant Caribbean-Style Coconut Curry Salmon offers a luscious blend of creamy coconut milk and aromatic spices, delivering a flavorful and healthy seafood main dish perfect for any occasion.
- 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 tbsp coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 can (13.5 oz) coconut milk
- 1 Scotch bonnet pepper, seeded and chopped (optional for heat)
- 1 tbsp lime juice
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice, for serving
Instructions
- Pat salmon fillets dry and season with salt and black pepper.
- Heat coconut oil in a large skillet over medium heat. Add salmon fillets skin-side down and cook for 4-5 minutes until golden and crispy. Flip and cook for another 3-4 minutes until just cooked through. Remove salmon and set aside.
- In the same skillet, add chopped onion and sauté until translucent, about 3 minutes.
- Add garlic, grated ginger, curry powder, turmeric, and cumin; cook for 1-2 minutes until fragrant.
- Pour in coconut milk and stir in Scotch bonnet pepper if using. Bring to a simmer and cook for 5-7 minutes until the sauce slightly thickens.
- Stir in lime juice and adjust seasoning with salt and pepper.
- Return salmon fillets to the skillet, spooning some sauce over the top. Cook for 2 more minutes to warm through.
- Garnish with fresh cilantro and serve the salmon with steamed jasmine rice and extra sauce.
Notes
For a milder version, omit the Scotch bonnet pepper or substitute with a milder chili. Serve with a side of sautéed greens or plantains for a complete Caribbean meal.