This Caribbean Coconut Curry Salmon is a fun twist on a classic dish! The salmon is cooked in a creamy coconut milk sauce with warm spices that make your taste buds dance.
I love how quick this meal is—just 30 minutes and dinner is served! Pair it with rice and you’ll feel like you’re on a tropical vacation, even if you’re at home! 🌴
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are perfect for this dish. If you’re looking for a lighter option, you can use skinless salmon or even switch to trout. Alternatively, canned salmon can work if you’re short on time, just make sure to drain it well.
Coconut Oil: I love using coconut oil for its subtle flavor, but vegetable oil or olive oil are great substitutes if you prefer. Both will cook well, though olive oil may not give that tropical vibe.
Curry Powder: Caribbean curry powder is key for the right flavor, but if you’re in a pinch, regular curry powder or garam masala can work too. Adjust the amount to your taste, as not all curry powders are created equal!
Coconut Milk: Full-fat coconut milk creates a rich sauce, but light coconut milk or even soy milk can be used for a lower-calorie dish. Just remember that it’ll be less creamy.
Bell Peppers: Feel free to mix and match with any color of bell peppers or even other veggies like zucchini or green beans. They all add great texture!
What’s the Best Way to Sear Salmon for Perfect Texture?
Searing salmon is all about getting that crispy skin and juicy inside. Follow these simple steps:
- Ensure your skillet is hot before adding the salmon; this helps it sear instead of steam.
- Place the salmon skin-side down first. Don’t move it too soon—let it cook for about 4-5 minutes until the skin is golden and crispy.
- Gently flip the salmon and cook for another 2 minutes. It’s okay if it’s slightly undercooked—cooking continues while resting.
Following these tips will give you salmon that’s beautifully crispy on the outside and tender on the inside every time!
Caribbean Coconut Curry Salmon
Ingredients You’ll Need:
For the Salmon and Sauce:
- 3 salmon fillets (skin on, about 6 oz each)
- 1 tbsp coconut oil or vegetable oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1-2 tbsp Caribbean curry powder
- 1/2 tsp turmeric powder (optional, for color)
- 1 can (13.5 oz) coconut milk (full fat preferred)
- 1 cup fresh spinach leaves
- 1/2 lime (juice and a few wedges for garnish)
- Salt and black pepper to taste
- Fresh cilantro or parsley, chopped for garnish
For Serving:
- Cooked jasmine or basmati rice
How Much Time Will You Need?
This delicious Caribbean Coconut Curry Salmon takes about 10-15 minutes to prepare and 10 minutes to cook, totaling around 25-30 minutes from start to finish. Perfect for a quick yet flavorful weeknight dinner!
Step-by-Step Instructions:
1. Season the Salmon:
Start by seasoning your salmon fillets with salt, black pepper, and a light dusting of Caribbean curry powder. This will infuse the fish with amazing flavor!
2. Cook the Salmon:
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the salmon skin-side down. Let it cook for about 4-5 minutes until the skin is crispy and the salmon is almost cooked through. Then, flip the fillets and sear the other side for about 2 minutes. Remove the salmon from the skillet and set it aside on a plate.
3. Sauté Aromatics:
In the same skillet, add the diced onion, minced garlic, and grated ginger. Sauté these together for about 2-3 minutes until they become fragrant and the onion is soft.
4. Add the Peppers:
Now, stir in the thinly sliced red bell pepper and chopped yellow bell pepper. Cook for another 3 minutes until the peppers are slightly tender.
5. Toast the Spices:
Sprinkle the Caribbean curry powder and turmeric (if using) over the sautéed vegetables. Stir constantly for about 1 minute to toast the spices and release their wonderful aromas.
6. Create the Sauce:
Pour in the can of coconut milk and bring the mixture to a gentle simmer. The coconut milk will make the sauce creamy and delicious!
7. Add Spinach:
Add the fresh spinach to the skillet and stir until it wilts, which should only take a minute or two.
8. Combine Salmon and Sauce:
Return the cooked salmon fillets to the skillet, nestling them into the simmering curry sauce. Squeeze some lime juice over the top to brighten the flavors.
9. Final Simmer:
Let everything simmer gently for an additional 2-3 minutes. This allows the salmon to finish cooking and soak up the delicious sauce. Adjust salt and pepper to taste.
10. Serve and Enjoy:
Serve your Caribbean Coconut Curry Salmon hot over a bed of fragrant cooked jasmine or basmati rice. Garnish with freshly chopped cilantro or parsley and lime wedges for an extra burst of flavor!
Enjoy your tropical-inspired meal bursting with warm spices, creamy coconut, and succulent salmon! It’s sure to transport you to the Caribbean with every bite. 🌴
Can I Use Other Types of Fish in This Recipe?
Yes! While salmon is a great choice, you can substitute it with other firm fish like trout or snapper. Just adjust the cooking time depending on the thickness of the fillets to ensure they cook through without drying out.
Is There a Vegan Alternative to This Recipe?
Absolutely! You can use tofu or tempeh in place of salmon. Press and cube the tofu, then prepare it the same way you would the salmon, adjusting cooking times as necessary. Use vegetable broth instead of coconut milk for a lighter sauce, if desired.
What Can I Serve This Dish With?
This curry pairs wonderfully with jasmine or basmati rice, but you could also serve it over quinoa or cauliflower rice for a lower-carb option. A simple green salad or steamed vegetables on the side makes for a lovely, colorful plate!
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the microwave or on the stove until heated through. If the sauce thickens, you can add a splash of water or coconut milk to loosen it up.
