This Caribbean Coconut Curry Salmon is a tropical delight! Flaky salmon is cooked in a creamy coconut milk sauce with warming spices that make your taste buds dance.
Honestly, who doesn’t love a dish that feels like a mini vacation? I enjoy serving it over rice to soak up that tasty sauce. Trust me; it’s a meal that brings smiles!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are perfect for this recipe. If you’re looking for a budget-friendly option, try using canned salmon. You can also use trout or even chicken if you prefer.
Coconut Milk: Full-fat coconut milk gives a rich, creamy texture. If you’re watching calories, light coconut milk works too but might be less creamy. For non-dairy options, use a plant-based milk like almond or soy, though it will change the flavor.
Curry Powder: Caribbean-style curry powder adds a special flavor. If you can’t find it, regular curry powder works fine, or you might mix in a little turmeric, cumin, and coriander for depth.
Vegetables: I love the addition of potatoes or yams for heartiness. You can use sweet potatoes for a sweeter touch or even add carrots or zucchini if that’s what you have on hand.
How Do I Properly Sear Salmon for Maximum Flavor?
Searing salmon creates that delightful crust and locks in flavors. Here’s how I do it:
- Always pat the salmon dry to ensure it sears instead of steams. A hot skillet is key.
- Use medium-high heat for a good sear—this usually takes about 3-4 minutes on each side.
- Don’t move the salmon too much; let it form a crust before flipping.
When searing, you want to see that beautiful golden brown on the outside while keeping the inside juicy. It makes a big difference!
Caribbean Coconut Curry Salmon
Ingredients You’ll Need:
- 3 salmon fillets (about 6 oz each), skin removed
- 1 tablespoon coconut oil or vegetable oil
- 1 tablespoon curry powder (preferably Caribbean-style)
- 1 teaspoon smoked paprika
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 thumb-sized piece ginger, grated
- 1 red chili, sliced (optional, for heat)
- 1 medium bell pepper, julienned (optional)
- 1 can (13.5 oz) coconut milk (full-fat for creamier sauce)
- 1 cup baby spinach or kale
- 1 medium potato or yam, peeled and thinly sliced
- Juice of 1 lime
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Sliced green onions (for garnish)
- Additional sliced fresh chili (for garnish, optional)
How Much Time Will You Need?
This delightful dish takes about 15 minutes for prep and 20-25 minutes for cooking. In total, you’re looking at around 40 minutes to put this meal on the table. The combination of searing the salmon and letting those flavors meld with the curry and coconut is worth every minute!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry with paper towels. This step helps to get a nice sear. Season both sides of the salmon with salt, black pepper, curry powder, and smoked paprika. Make sure it’s evenly coated for the best flavor!
2. Sear the Salmon:
Heat the coconut oil in a large skillet over medium-high heat. Once it’s hot, gently place the salmon fillets in and sear them for about 3-4 minutes on each side until they have a lovely brown crust and are nearly cooked through. Once done, carefully remove the salmon and set it aside.
3. Sauté the Aromatics:
In the same skillet, lower the heat to medium. Add the thinly sliced onion, minced garlic, and grated ginger. Sauté these for about 2-3 minutes, stirring occasionally until fragrant and the onions start to soften. Your kitchen will smell amazing!
4. Add Veggies:
Next, stir in the potato (or yam) and the julienned bell pepper if you’re using it. Mix everything together well. Allow it to cook for a couple of minutes to start softening the veggies.
5. Incorporate the Coconut Milk:
Pour in the coconut milk while scraping any delicious brown bits from the pan bottom. This is packed with flavor! Bring it to a gentle simmer and cover the skillet. Allow it to cook for about 8-10 minutes until the potatoes are tender.
6. Add the Greens:
Once the potatoes are soft, stir in the baby spinach or kale, along with the sliced red chili if you want some heat. Let the greens wilt for a minute or two.
7. Return the Salmon:
Carefully nestle the seared salmon fillets back into the skillet, allowing them to soak up all that lovely curry sauce. Let it cook for another 2-3 minutes so the salmon can finish cooking and absorb those delicious flavors.
8. Finish and Serve:
Squeeze the lime juice over the dish and taste for seasoning. Add salt and pepper according to your preference. For the final touch, garnish with chopped fresh cilantro, sliced green onions, and any additional sliced chili if you like it spicy.
9. Enjoy:
Serve your glorious Caribbean coconut curry salmon hot, with steamed jasmine rice or your favorite grain so you can soak up that irresistible coconut curry sauce. Each bite is a taste of the tropics!
Enjoy the vibrant, creamy, and slightly spicy flavors of the Caribbean in this beautiful coconut curry salmon!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just be sure to fully thaw the salmon in the refrigerator overnight before cooking. This helps it cook evenly. If you’re short on time, you can run it under cold water in a sealed bag for quicker thawing, but do not refreeze again.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk, you can use full-fat dairy cream or a dairy-free alternative, such as almond or soy milk. However, the coconut flavor will be absent if using a non-coconut milk option, so consider adding a touch of coconut extract to boost the flavor if desired.
How Can I Adjust the Spice Level?
If you prefer a milder dish, reduce the amount of curry powder and omit the red chili or use a milder variety. You can always add additional spices later on for more heat, so start light and adjust to your taste.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the coconut curry sauce and the veggies ahead of time and store them in the fridge for up to 2 days. When you’re ready to serve, just reheat the sauce, add the salmon, and let it cook through. Freshly cooked salmon will taste best, so it’s recommended to add it just before serving.
