Dreaming of tropical flavours and vibrant, colourful dishes? This Caribbean Coconut Curry Salmon recipe will transport you straight to the islands with every bite! Imagine tender, flaky salmon fillets gently simmered in a creamy coconut curry sauce bursting with aromatic spices, fresh herbs, and just a hint of heat. It’s the kind of dish that brightens up any weeknight dinner but feels special enough for a laid-back weekend gathering with friends.
Coconut curry is a staple in many Caribbean kitchens, blending influences from Africa, India, and the native islands. It’s comforting, soul-warming, and full of layers of flavour—from the natural sweetness of coconut milk to the earthiness of turmeric, ginger, and allspice. Paired with juicy salmon, this meal comes together quickly and easily, making it perfect for busy families or anyone looking to add a splash of sunshine to their dinner table.
Serve this curry over fluffy rice, with warm roti, or alongside your favourite vegetables for a satisfying and nourishing meal. Whether you’re new to Caribbean cuisine or already a fan, this dish is a must-try. Let the aromas fill your kitchen, and get ready for a mini escape with each spoonful!
Why You’ll Love This Recipe
– Quick & Easy: Ready in under 40 minutes so that you can enjoy a gourmet meal on a busy night.
– Full of Flavour: Every bite is infused with warming Caribbean spices and creamy coconut.
– Healthy & Wholesome: High in protein, gluten-free, and naturally dairy-free.
– Versatile: Pairs perfectly with rice, quinoa, or fresh veggies.
– Tropical Vibes: It’s like a bit of vacation for your taste buds without leaving your home!
Caribbean Coconut Curry Salmon
Description
This Caribbean Coconut Curry Salmon recipe will transport you straight to the islands with every bite! Imagine tender, flaky salmon fillets gently simmered in a creamy coconut curry sauce bursting with aromatic spices, fresh herbs, and just a hint of heat.
Ingredients
For The Salmon
For The Coconut Curry Sauce
For Garnish
Instructions
Season The Salmon
Pat the salmon fillets dry with a paper towel and place them in a mixing bowl. Drizzle with fresh lime juice, sprinkle salt and ground black pepper over each fillet, and gently rub the seasoning all over to coat both sides. Set aside to marinate briefly while you prepare the sauce ingredients.
Sear The Salmon
Heat one tablespoon of coconut oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering, add the salmon fillets (skin side down if skin-on) in a single layer. Sear the salmon for 2–3 minutes per side until golden and cooked on the outside (the inside will finish cooking later in the sauce). Gently transfer the seared fillets to a plate and set aside.
Sauté Aromatics And Vegetables
In the same skillet, add the remaining one tablespoon of coconut oil if needed. Add the finely chopped onion and sauté over medium heat for about 2 minutes until softened and translucent. Stir in the minced garlic, grated ginger, sliced bell pepper, and chopped Scotch bonnet pepper (if using). Stir frequently, for another 2–3 minutes, allowing the aromatics to release their fragrance and the peppers to soften slightly.
Build The Curry Sauce
Sprinkle the ground turmeric, ground allspice, ground coriander, and smoked paprika over the sautéed vegetables in the skillet. Stir well to coat the aromatics with the spices, letting them toast gently for about 30 seconds until fragrant. Add the tomato paste and cook for another minute, stirring continuously. Pour in the coconut milk and chicken broth, and add the brown sugar (if using). Stir until everything is thoroughly combined and the sauce looks smooth and creamy. Bring the mixture to a gentle simmer over medium heat.
Simmer The Salmon In The Curry Sauce
Carefully return the seared salmon fillets to the skillet, nestling them into the coconut curry sauce. Spoon some sauce over the top of each fillet. Cover the skillet with a lid and let the salmon simmer gently over medium-low heat for 5–7 minutes, or until the salmon is just cooked thorough and flakes easily with a fork. Occasionally spoon sauce over the salmon while simmering to keep it moist and flavourful.
Garnish And Serve
Once the salmon is cooked thorough and the sauce is slightly thickened, turn off the heat. Gently transfer the salmon fillets to a large, shallow bowl, spooning plenty of coconut curry sauce over the top. Garnish generously with freshly chopped cilantro, sliced green onion, and lime wedges. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 529.52kcal
- % Daily Value *
- Total Fat 38.33g59%
- Saturated Fat 25.44g128%
- Cholesterol 94.09mg32%
- Sodium 748.76mg32%
- Potassium 1303.43mg38%
- Total Carbohydrate 12.57g5%
- Dietary Fiber 2.13g9%
- Sugars 4.67g
- Protein 37.25g75%
- Vitamin A 1319.46 IU
- Vitamin C 49.62 mg
- Calcium 66.36 mg
- Iron 5.48 mg
- Vitamin E 0.99 mg
- Vitamin K 10.45 mcg
- Thiamin 0.46 mg
- Riboflavin 0.72 mg
- Niacin 14.76 mg
- Vitamin B6 1.62 mg
- Folate 79.64 mcg
- Vitamin B12 5.41 mcg
- Pantothenic Acid 3.16 mg
- Phosphorus 466.4 mg
- Magnesium 109.52 mg
- Zinc 1.93 mg
- Selenium 63.27 mcg
- Copper 0.72 mg
- Manganese 1.02 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Salmon Alternatives: You can use other firm fish like cod, halibut, or even shrimp if salmon isn’t available.
- Control The Heat: Omit the Scotch bonnet or use less for a milder curry. If you like it spicier, add more or sprinkle in some chilli flakes.
- Make Ahead: The curry sauce can be made a day in advance and gently reheated before simmering the fish. This allows flavours to develop even more.
- Coconut Milk: Full-fat coconut milk creates the richest, creamiest sauce, but light coconut milk can be used for a lighter version.
- Herb Options: Try swapping cilantro with fresh parsley or even a touch of mint for a different herbal note.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent the salmon from overcooking.
