Description
This coconut curry salmon is perfectly seasoned with flavorful Jamaican curry powder, pan-fried, and then simmered in a creamy curry coconut milk sauce. It is a bold, aromatic dish that pairs perfectly with a side of rice.
Ingredients
Scale
- Salmon fillets
- 1 tsp Garlic Powder
- 1 tbsp Curry Powder
- 1 tsp Cumin
- 1 tsp Chili
- 1 tsp Garlic salt
- 1 tsp Oregano
- ½ tsp Black Pepper
- 1 tsp All-Purpose Seasoning
- 1 tbsp Olive Oil
- 2 tsp Curry Powder
- 1 small Onion
- 3 cloves Garlic, minced
- 1–2 sprigs Fresh Thyme
- 1 Scotch Bonnet Pepper (optional)
- 1 can (400ml) Coconut Milk
- 1 tsp Paprika
- ½ tsp Black Pepper
- ½ tsp Salt
Instructions
- Wash: Wash salmon with vinegar and lemon water.
- Season: Pat the salmon dry with a kitchen paper towel and season with garlic powder, curry powder, cumin, chili, garlic salt, oregano, black pepper, and all-purpose seasoning.
- Sear: Heat olive oil on medium-high heat, add salmon skin side down and sear for 3 minutes; flip and cook for another 3 minutes, then transfer to a plate.
- Sauté: Reduce heat and add chopped onion, thyme, ginger, and garlic; cook for 30 seconds.
- Simmer Sauce: Pour in coconut milk, stir in curry powder, paprika, black pepper, and salt; simmer on low-medium heat for 5 minutes until slightly thickened.
- Combine: Return the seared salmon to the sauce, simmer for 3 minutes, and serve with rice.
Notes
This recipe can be made vegan or vegetarian by substituting the salmon with mushrooms, zucchini, sweet potato, or tofu.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 fillet
- Calories: 252 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 19 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 65 mg
Keywords: air fried salmon, baked salmon, coconut curry salmon, curry salmon, easy salmon recipe