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Caribbean-Style Coconut Curry Salmon

A vibrant dish featuring crispy salmon fillets infused with creamy coconut milk, aromatic spices, and colorful veggies for an explosion of flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Salmon Fillets (skin-on preferred) Skin-on salmon adds flavor.
  • 1 can Coconut Milk (full-fat for creaminess) Use full-fat coconut milk for best results.
  • 2 tablespoons Curry Powder Adjust according to taste.
  • 1 tablespoon Fresh Ginger (grated)
  • 3 cloves Garlic (minced)
  • 1 cup Bell Peppers (chopped, any color)
  • 1 medium Onion (sliced)
  • 1 cup Cherry Tomatoes (halved)
  • 2 tablespoons Lime Juice (freshly squeezed)
  • to taste Salt
  • to taste Black Pepper
  • to taste Cilantro (for garnish, optional)
  • to taste Red Pepper Flakes (optional, for a kick)

Method
 

Preparation
  1. Gather all your ingredients. Slice the onions, chop the bell peppers, halve the cherry tomatoes, grate the fresh ginger and mince the garlic.
Cooking
  1. Heat a large skillet over medium-high heat with a bit of olive oil. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the pan, searing for about 4-5 minutes per side until golden brown. Remove the salmon and set aside.
  2. In the same skillet, add more oil if necessary. Toss in the sliced onions and sauté until translucent, roughly 3-4 minutes. Add the garlic, ginger, and bell peppers, stirring regularly for another 3-4 minutes until softened.
  3. Pour in the coconut milk and sprinkle the curry powder. Stir to combine and let it simmer for about 5 minutes.
  4. Gently slide the salmon back into the pan, spooning some sauce over it. Allow everything to simmer together on low heat for an additional 5 minutes.
Finishing
  1. Squeeze fresh lime juice over the top, sprinkle with cilantro and red pepper flakes if using. Serve the curry salmon hot with rice or naan.

Notes

You can substitute salmon with any firm white fish like cod or halibut. Tofu is a great plant-based option. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of coconut milk if needed.