Jamaican Coconut Curried Salmon is a delicious and flavourful salmon recipe that comes together in no time, making it perfect for those with busy schedules. Salmon fillets are nestled in a savoury sauce made from coconut milk, curry powder and infused with thyme, garlic, scotch bonnet and pimento flavours. Make this salmon dish for dinner or as a great addition to the weekly meal-prep lineup!
Are you a lover of Caribbean curry recipes? You gotta try my Jamaican Curry Shrimp (Seafood), my Jamaican Saltfish Fritters (Stamp & Go) that everyone loves!
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Jamaican Curry Salmon
I love a good salmon recipe, and I love a good curry recipe so this is inevitably one of my most favourite dishes ever. There’s something about the boastful island flavours along with the creamy, ever so slight sweetness from the coconut milk that makes this recipe top tier. Serve with a bed of rice or your side of choice and you are set!
Here’s Why You’ll Love This Recipe
- Quick and Easy – this dish comes together in about 30 minutes or less, making it perfect for a weeknight meal.
- Versatile – it’s a great recipe to use up extra veggies or to make a fridge clear out day as the sauce pairs well so many other ingredients.
- Pairs with Many Sides – this dish is amazing to serve alongside many side options including rice like my Jamaican Rice and Peas or ground provision.
What is Curry Powder?
Curry powder is a combination of a blend of dried spices often used in Indian cooking, however many cultures i.e. Asian, Caribbean use curry powder is a variety of dishes as well.
What is Jamaican Curry Powder Made Of?
Jamaican Curry Powder is a beautiful spice blend of turmeric, coriander, fenugreek, cumin, pimento, black pepper or pepper variety, star anise, garlic and sometimes salt.
What Curry Powder to Use in Jamaican Curry Shrimp (Seafood)
Personally, I recommend using the Betapac Limited Curry Powder or the Montego Jamaican Style Mild or Spicy Curry Powder. Both provide a beautiful flavour and are great for seasoning not only shrimp but all seafood, and meats such as goat and chicken as well as vegetables and legumes such as chickpeas.
Where to find Betapac or Montego Curry Powder?
You can find the Betapac Curry or Montego Mild or Spicy Curry Powder at your local West Indian or Caribbean grocery store. If you do not have one of these in your neighbourhood, you can order online from a retailer that services your area.
Why do you Burn/Cook Curry Powder?
Burning the curry is a Caribbean saying and method where you “cook” the curry prior to adding it to the remainder of the dish being prepared. It is not necessary, however greatly advised. It helps to bring out the true deep flavour of the curry.
How to Burn/Cook Curry Powder?
Once the butter and oil is heated over medium-high heat, add curry powder and allow to cook for about a minute or so; stirring quickly to prevent burning too quickly.
Grab the Jamaican Curry Shrimp (Seafood) Grocery List (Screenshot The Recipe Ingredients Below)!
- Salmon Fillets
- Garlic Powder
- Curry Powder – Betapac Limited Curry Powder or the Montego Jamaican Style Mild or Spicy Curry Powder recommended
- Black Pepper
- Olive Oil
- Green Bell Pepper
- Red Bell Pepper
- Yellow (Cooking) Onion or Escallion (Green Onion)
- Fresh Thyme
- Scotch Bonnet Pepper or Hot Pepper Sauce
- Coconut Milk
What to Serve with Jamaican Coconut Curried Salmon
Serve this Jamaican Coconut Curried Salmon recipe with the following side dishes
- Fresh Steamed White Rice
- Jamaican Pigeon “Gungo” Peas and Rice
- Jamaican Rice and Peas
- Mashed Potatoes
- Roti or Paratha
- Quinoa or Couscous
- Steamed Vegetables
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Jamaican Coconut Curried Salmon
- 4 Salmon Fillets
- 1 tbsp Butter
- 1 tsp Garlic Powder
- 1 tbsp Curry Powder Betapac or Montego brand Curry recommended
- 1/2 tsp Black Pepper
- 1/2 tsp Salt more or less to taste
Jamaican Curry Salmon
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 2 tsp Curry Powder Betapac or Montego brand Curry recommended
- 1/2 Green Bell Pepper medium, julienned, or any colour
- 1/2 Red Bell Pepper medium, julienned, or any colour
- 1 Onion small, julienned or 2 stalks escallion (green onion)
- 3 Cloves Garlic minced
- 2 Sprigs Fresh Thyme
- 1 Scotch Bonnet Pepper or 1 tsp of Hot Pepper Sauce
- 400 ml Coconut Milk 1 can
- 1 tsp Paprika
- 1/2 tsp Black Pepper
- 1/2 tsp Salt or more or less to taste
Cornstarch Slurry to Thicken Sauce
- 3 tsp Cornstarch
- 3 tsp Cold Water
- Pat dry salmon fillets and season with garlic powder, curry powder, black pepper, salt. Heat butter in a large nonstick skillet or saucepan over medium-high heat, add salmon fillets and cook, without moving, skin side up (if skin-on), until golden and crisp, around 4-5 minutes. Gently flip the fillets and reduce the heat to medium until done then remove from heat and set aside.
- In the same skillet or large saucepan, heat olive oil and butter over medium high heat and “burn”, or cook the curry (1 tbsp) for about 2 minutes – see notes section. Add the julienned bell peppers, onion and the minced garlic to the saucepan. Sauté until the veggies have softened slightly; then add sprig(s) of fresh thyme and scotch bonnet pepper or hot pepper sauce.
- Stir in coconut milk until combined. Then add paprika, salt and black pepper, stirring occasionally for approx. 5 minutes. Combine the cornstarch and cold water in a small bowl until dissolved and stir it into the sauce if needed to thicken. Continue to let simmer while stirring occasionally, until the sauce begins to thicken. Return salmon to the saucepan and cover with sauce until completely coated. Add more salt/pepper as desired and remove the scotch bonnet pepper. Once the sauce has thickened to your liking, remove from the stove, serve while hot and enjoy!