Description
This Caribbean-Style Coconut Curry Salmon features tender salmon fillets simmered in a fragrant and creamy coconut milk curry sauce infused with Caribbean spices like curry powder, allspice, and turmeric. Enhanced with fresh ginger, garlic, and a touch of lime juice, this flavorful main course delivers a tropical twist that’s perfect for a nutritious weeknight dinner or a special occasion. Serve it with jasmine rice or plantains for a complete Caribbean-inspired meal.
Ingredients
Scale
Salmon
- 4 salmon fillets, about 6 ounces each
Curry Sauce
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Caribbean curry powder
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (13.5 ounces) full-fat coconut milk
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
- Prepare the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger, cooking for about 30 seconds until fragrant, making sure not to burn the garlic.
- Toast the Spices: Add the Caribbean curry powder, ground allspice, ground turmeric, and cayenne pepper (if using). Stir the spices into the aromatics and toast for 30 seconds to release their flavors.
- Create the Coconut Curry Sauce: Pour in the full-fat coconut milk, then add fresh lime juice and brown sugar. Season the sauce with salt and black pepper. Stir well and bring the sauce to a gentle simmer over medium heat.
- Cook the Salmon: Nestle the salmon fillets gently into the simmering curry sauce. Reduce the heat to low, cover the skillet with a lid, and cook for 8 to 10 minutes. The salmon is done when it is opaque throughout and flakes easily with a fork.
- Serve and Garnish: Spoon some of the coconut curry sauce over the salmon fillets, garnish with chopped fresh cilantro, and serve warm. Pair with jasmine rice, coconut rice, or plantains for a complete Caribbean-inspired meal.
Notes
- Serve with jasmine rice, coconut rice, or plantains for a complete meal.
- You can substitute shrimp or chicken for the salmon, cooking for similar times.
- Adjust the cayenne pepper to control the heat level according to your preference.
- Using full-fat coconut milk ensures a rich and creamy sauce.
- Fresh cilantro adds a bright, herbal finish—feel free to add more or omit based on preference.
