Description
Perfectly seasoned salmon fillets pan-seared and combined with a robust, flavorful coconut curry sauce for a meal full of Caribbean flair.
Ingredients
Scale
- 4 salmon fillets, about 5–6 ounces each, skin-off
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon + 2 teaspoons Caribbean-style curry powder, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small white onion, thinly sliced into half-moons
- 6 cloves of garlic, finely minced or pressed
- 1 teaspoon fresh grated ginger
- 6 sprigs fresh thyme, de-stemmed
- 1/2 teaspoon ground Jamaican allspice
- 1 (14 ounce) can full-fat coconut milk
- 1 scotch bonnet pepper, left whole (optional)
Instructions
- Prep & season: Pat salmon dry. Combine salt, pepper, 2 teaspoons curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon olive oil over salmon and rub in the spice blend.
- Sear the salmon: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Sear salmon for 2-3 minutes per side until golden, then set aside.
- Burn curry: Heat remaining 1 tablespoon olive oil in the pan. Stir in 1 tablespoon curry powder for about 30 seconds until fragrant and golden brown.
- Sauté aromatics: Add butter, bell peppers, and onion; sauté 3-4 minutes. Stir in garlic, ginger, fresh thyme, and allspice; cook for 1-2 minutes.
- Simmer sauce: Stir in coconut milk and scotch bonnet pepper. Simmer, reduce heat to lowest, then add salmon and juices back in. Spoon sauce over salmon and cook 1-2 minutes.
- Serve: Discard the scotch bonnet pepper and serve immediately.
Notes
Use a traditional Jamaican or Trinidad & Tobago curry powder for authentic flavor. Pairs well with jasmine rice or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 fillet
- Calories: 660 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 48 g
- Saturated Fat: 26 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Caribbean salmon, coconut curry, one-pan meal, seafood, coconut milk