This Caribbean Coconut Curry Salmon is a colorful dish bursting with flavor! Juicy salmon is paired with creamy coconut milk and spices that bring a warm, tropical vibe to your table.
Trust me, the mix of coconut and curry will have you dreaming of sandy beaches. I love serving it with rice to soak up all that delicious sauce—who can resist that? 🍚🌴
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are ideal for this recipe, but you can use skin-on or skinless, depending on your preference. If salmon is not available, try light white fish like cod or halibut for a lighter option.
Curry Powder: Curry powder adds warmth and flavor. If you’re looking for something a bit different, use garam masala or a Thai curry paste. Adjust the amount based on your spice tolerance!
Coconut Milk: Full-fat coconut milk creates a creamy consistency. You can substitute with light coconut milk or even unsweetened almond milk, though the flavor and richness will be lighter.
Greens: Spinach is a great choice for this recipe, but feel free to swap in kale or collard greens. If greens aren’t your thing, try adding another vegetable like broccoli or green beans.
How Do I Perfectly Sear Salmon?
Searing salmon can really elevate this dish! For a crispy skin and tender meat, follow these steps:
- Start with a hot skillet. Heat the oil until it shimmers but doesn’t smoke.
- Place the salmon skin-side down gently into the skillet. Let it cook undisturbed for about 4 minutes.
- Flip it over carefully and let it cook for another 2-3 minutes until it’s just cooked through.
- Removing the salmon too soon has often led to it falling apart, so keep an eye on it!
Caribbean Coconut Curry Salmon
Ingredients You’ll Need:
- 2 salmon fillets, skin on (about 6 ounces each)
- Salt and black pepper, to taste
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 teaspoons curry powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 small red bell pepper, sliced
- 1 fresh jalapeño or Scotch bonnet pepper, sliced (optional for spice)
- 1 (14-oz) can coconut milk (full fat preferred)
- 1 cup chicken or vegetable broth
- Juice of 1 lime, plus extra wedges for serving
- 2 cups fresh spinach or kale, roughly chopped
- 1 tablespoon fresh cilantro, chopped (plus extra for garnish)
- Steamed basmati or jasmine rice, to serve
How Much Time Will You Need?
This delicious Caribbean Coconut Curry Salmon takes about 30 minutes to prepare and cook. You’ll spend around 10 minutes prepping the ingredients and about 20 minutes on the stovetop, creating those rich flavors and perfectly searing the salmon. A quick and satisfying meal!
Step-by-Step Instructions:
1. Prepare Salmon:
Start by patting the salmon fillets dry with a paper towel. Generously season both sides with salt and black pepper. This helps to enhance the flavor of the salmon.
2. Sear Salmon:
Heat your choice of oil (olive or coconut) in a large skillet or shallow pot over medium-high heat. Once hot, place the salmon skin-side down and allow it to cook for about 4 minutes until the skin is crispy and golden. Gently flip the salmon and cook the other side for 2-3 minutes until it is just cooked through. Once done, carefully remove the salmon from the pan and set aside.
3. Cook Aromatics:
Using the same pan, reduce the heat to medium and add the thinly sliced onions. Sauté for about 3 minutes until the onions become soft. Then, add the minced garlic and grated ginger, cooking for an additional minute until they are fragrant.
4. Add Spices:
Now it’s time to add the spices! Stir in the curry powder and turmeric powder, toasting the spices for about 30 seconds to release their flavors.
5. Add Peppers:
Next, toss in the sliced red bell pepper and jalapeño (if using for extra spice). Cook for about 2 minutes until the peppers have softened a bit.
6. Pour Liquids:
Pour in the can of coconut milk and the broth, stirring well to combine everything. Bring the sauce to a gentle simmer, allowing it to meld together.
7. Season and Simmer:
Add the juice of one lime and season the mixture with salt to your liking. Let the sauce simmer for 5 minutes to thicken slightly and really amp up those flavors.
8. Add Greens:
Now it’s time to stir in the chopped spinach or kale. Cook until just wilted, which should take about a minute or so.
9. Return Salmon:
Gently place your beautifully seared salmon back into the curry sauce. Spoon some of that delicious sauce over the fish and allow it to warm through for another 2-3 minutes.
10. Serve:
Your Caribbean Coconut Curry Salmon is now ready! Serve it over a bed of steamed basmati or jasmine rice, and don’t forget to garnish with fresh cilantro and lime wedges. Optionally, you can add extra sliced peppers for a pop of color and spice.
Enjoy this vibrant dish that combines the richness of coconut milk with aromatic Caribbean spices, perfectly complementing the tender salmon!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but be sure to thaw it completely in the refrigerator overnight before cooking. If you’re short on time, you can submerge the sealed salmon in cold water for about an hour to speed up the thawing process. Pat it dry before seasoning!
Can I Substitute the Coconut Milk?
Absolutely! While coconut milk gives a rich flavor and creaminess, you can substitute it with light coconut milk for a lower-calorie option or use unsweetened almond milk. Keep in mind that the taste will be lighter, so consider adding a bit of extra seasoning if you switch it out.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave gently or warm it on the stovetop over low heat. You may want to add a splash of water or coconut milk to loosen the sauce as it reheats.
Can I Make This Recipe Spicier?
Yes, for an extra kick, you can add more jalapeño or Scotch bonnet pepper, depending on your heat preference. You could also include a pinch of cayenne pepper or red pepper flakes when adding the spices for an added layer of warmth!