Caribbean Coconut Curry

This punchy island-inspired Coconut Curry Salmon brings Caribbean magic to your dinner table without much work. The smooth coconut milk mixed with bold curry creates a sauce so tasty you'll be tempted to slurp it right from the pan.

I whipped up this dish when I got bored with our standard salmon dinners. After just one taste, everyone at home called it an instant hit, and it now shows up on our menu a couple times every month.

• Salmon fillets Pick fresh, wild-caught for the richest taste and best texture in this meal
• Curry powder The Caribbean variety offers genuine island kick with its special mix of turmeric, coriander, and fenugreek
• Coconut milk Go for the full-fat kind to get that velvety sauce that works perfectly with the spices
• Bell peppers Bring natural sweetness, bright colors, and nice crunch against the smooth sauce
• Fresh thyme Crucial for that real Caribbean touch with its woody, slightly sweet smell
• Scotch bonnet pepper Delivers subtle warmth without being too much when kept whole during cooking
• Garlic and ginger These fresh flavor boosters create the backbone of any tasty curry
• Jamaican allspice Adds those warm, deep notes that scream Caribbean cooking

Tasty Caribbean-Style Coconut Curry Salmon

Get the salmon ready

Mix curry powder, garlic powder, smoked paprika, salt, and pepper in a little bowl. Pour some olive oil on your salmon pieces and cover them well with the spice mix, making sure to rub it in good so every bite tastes amazing. Let the fish rest a bit while you get your pan hot.

Brown it right

Warm up oil in a big pan until it's hot. Put your spiced salmon in and don't touch it for 2-3 minutes. This wait helps get that yummy golden outside that keeps the moisture in. Flip it once and cook just enough, then put it aside.

Wake up the spices

Here's where the fun happens. Toss curry powder into hot oil and keep stirring as it gets darker and smells stronger. This trick, called blooming, wakes up the oils in the spices, changing them from flat to fantastic. It only takes half a minute but makes everything taste way better.

Create your sauce

Throw in butter, peppers, and onions to the pan, cooking until soft but still bright. Add garlic, ginger, thyme, and allspice, stirring until your kitchen smells incredible. Pour in your coconut milk and drop in the whole scotch bonnet for a gentle warmth that spreads through the dish without taking over.

Finish it off

Put the browned salmon back in the pan, tucking it into the bubbling sauce. Drizzle the curry over the fish, letting everything mix together for just a minute or two. The salmon will gently finish cooking in the warm sauce, staying perfectly soft.

What I love most about this dish is how the salmon soaks up the curry while still tasting like itself. The first time I made this for my friend from the Caribbean, she shut her eyes and said it took her back home. That moment made this dish extra special in my cooking collection.

The Magic Of Spice Blooming

Cooking your curry powder in hot oil is the key trick that takes this meal from decent to mind-blowing. This quick heating of dry spices brings out sleeping flavors and turns them into something deeper and more interesting. When the curry powder gets a bit darker and smells super fragrant, you've done it right. Don't ever skip this part, even when you're in a hurry.

Great Side Dishes

This coconut curry salmon works amazingly over a pile of fluffy jasmine rice that will soak up all that wonderful sauce. For a full meal, throw in some steamed baby bok choy or green beans on the side. The veggies give a fresh crunch against the rich curry. Some fried plantains offer a traditional Caribbean sweetness that goes really well with the savory fish.

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Keeping Leftovers Fresh

This curry actually gets better after sitting awhile as the flavors mix together. Keep any extras in a sealed container in your fridge for up to three days. When warming it up, do it slowly over low heat to keep the salmon nice and tender. Add a splash more coconut milk if the sauce gets too thick. Try not to use the microwave if you can help it since it can make the salmon tough and dry.

Easy Ingredient Swaps

Can't find Caribbean curry powder? Just grab regular Madras curry powder and mix in a bit of allspice and extra turmeric. No scotch bonnets? Habaneros work fine, or just add a teaspoon of hot sauce at the end. Want it lighter? Light coconut milk can work, though your sauce won't be quite as rich. You can swap salmon for firm white fish like cod or even use chicken thighs for something different.

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Frequently Asked Questions

→ Is there a replacement for Caribbean curry powder?

If you don't have Caribbean curry powder, mix regular curry powder with turmeric, allspice, and ground coriander. Brands like Betapac or Chief are great picks, or check online or international store aisles.

→ How can I tell if my salmon's cooked?

Cooked salmon flakes easily but stays moist. A slightly clear center means it's medium, with 2-3 minutes per side being a good rule of thumb. Adjust for how thick or well-done you prefer it.

→ Can I swap full-fat coconut milk with light?

Light coconut milk works, but full-fat delivers a richer, creamy texture. Lighter milk gives a thinner sauce. For the best flavor, go full-fat when you can.

→ What can replace scotch bonnet pepper?

If scotch bonnet's unavailable, use habanero for similar heat. Jalapeños or serranos are milder alternatives. Leave the pepper whole to keep spice levels low, or add hot sauce after cooking for extra zing.

→ What sides pair nicely with this dish?

Jasmine or coconut rice soak up the sauce brilliantly. You can also add plantains, cucumber salad, or steamed veggies. For low-carb options, cauliflower rice or stir-fried greens work well.

→ Can I prep this ahead?

The coconut sauce can be made a day or two early. Reheat it when you're ready, then cook the salmon fresh for top flavor. Reheating the fish can dry it out, so best to sear it right before serving.