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Jamaican Coconut Curry Salmon are salmon filets nestled in a savoury sauce made from coconut milk and curry powder, infused with thyme, garlic, scotch bonnet and pimento flavours. Make this pan-seared salmon dish for dinner or as a great addition to the weekly meal-prep lineup!
Are you a lover of Caribbean curry recipes? Then you gotta try Jamaican Curry Chicken, Jamaican Curry Goat and Jamaican Curry Shrimp next!
Table of Contents
- Jamaican Coconut Curry Salmon
- Hereโs Why Youโll Love This Coconut Curry Salmon Recipe
- What is Curry Powder?
- What is Jamaican Curry Powder Made Of?
- What Curry Powder to Use in Coconut Curry Salmon
- Ingredients for this Coconut Curry Salmon Dish
- How to Make Coconut Curry Salmon
- What to Serve with Jamaican Coconut Curry Salmon
- Tips
- Storage & Reheating Instructions
- Frequently Asked Questions (FAQs)
- Interested in more Salmon Recipes? Check These Out!
- Jamaican Coconut Curried Salmon Recipe
Jamaican Coconut Curry Salmon
Coconut curry salmon combines two of my favourite things: curry and salmon, so inevitably, this is one of my favourite dishes ever! This coconut salmon curry boasts bold, fiery, island flavours, along with the creamy, ever-so-slight sweetness of coconut milk.
Learn how to make salmon curry with coconut milk with just a few simple steps. Iโll show you how to โburnโ the curry for an authentically Caribbean dish. Then serve this top-tier dish with a bed of rice or your side of choice!
Hereโs Why Youโll Love This Coconut Curry Salmon Recipe
- Quick and Easy: This one pan meal comes together in 30 minutes or less, making it perfect for a weeknight dinner.
- Versatile: Itโs a great recipe to use up extra veggies or to make a fridge clear out day as the sauce pairs well with so many other ingredients. This dish is also amazing to serve alongside a variety of side options including rice like my Jamaican Rice and Peas or ground provision.
- Flavourful: Tender, pan-seared salmon simmers in a rich coconut curry sauce for a tantalizing mix of spicy and subtly sweet flavours.
What is Curry Powder?
Curry powder is a combination of a blend of dried spices often used in Indian cuisine. However many cultures (i.e. Asian and Caribbean) use curry powder in 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 Coconut Curry Salmon
I recommend using the Betapac Limited Curry Powder or the Montego Jamaican Style Mild or Spicy Curry Powder. Both provide bold flavour and are great for seasoning not only salmon but all seafood, and meats such as goat and chicken as well as vegetables and legumes such as chickpeas.
Ingredients for this Coconut Curry Salmon Dish
Salmon Fillets
- Salmon Fillets: Itโs not a salmon recipe without this protein.
- Butter: This adds a richness that enhances the overall taste of the dish.
- 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.
- Other Seasoning: Season the fillets with garlic powder, black pepper and salt, more or less to taste.
Jamaican Curry Salmon
- Olive Oil: Use this to sautรฉ and cook down the curry.
- Butter: Add for buttery flavour.
- Curry Powder: I recommend Betapac or Montego brand Curry.
- Aromatics: Add green or red bell peppers (or any colour you prefer) for color, and a slightly sweet crunch. For more savoury, aromatic flair, add onion, garlic cloves and sprigs of fresh thyme.
- Scotch Bonnet Pepper: Add this traditional Jamaican pepper or 1 tsp of Hot Pepper Sauce for a kick of heat.
- Coconut Milk: This forms the creamy and coconutty base for the sauce.
- Seasoning: For smoky, sweet flavour, add paprika. Add black pepper and salt to taste.
Cornstarch Slurry to Thicken Sauce
- Cornstarch: This acts as a thickening agent for the sauce.
- Cold Water: Use to dissolve the cornstarch and create a slurry for thickening.
How to Make Coconut Curry Salmon
- 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 down (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 โburnโ, or cook the curry (1 tbsp) for about 2 minutes โ see notes section. Add the julienned bell peppers, onion and the minced garlic to the saucepan. Sautรฉ 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!
What to Serve with Jamaican Coconut Curry Salmon
Serve this Jamaican coconut curried salmon recipe with the following side dishes.
- Rice: This is a classic pairing in Jamaican cuisine. The coconut flavour in Jamaican Rice and Peas and Pumpkin Rice complements this dish.
- Mashed Potatoes: Creamy mashed potatoes provide a comforting and neutral base that complements the rich and flavourful coconut curry sauce.
- Plantains: Plantains add a delightfully sweet contrast to the savoury and spicy notes of the salmon coconut curry.
- Roti or Paratha: Soft, flaky roti or paratha bread is perfect for scooping up the mouthwatering curry sauce.
- Quinoa or Couscous: This is a nutritious option. These grains will soak up the delicious sauce while providing a different texture.
- Steamed Vegetables: Choose a medley of colorful steamed vegetables like broccoli, carrots, and snap peas. The freshness and crunch of the veggies balance the richness of the salmon curry.
Tips
- Pat the fillets dry before seasoning to ensure a good sear.
- Add the salmon to a hot pan. This helps the fish sear, for a more flavourful crust.
- Adjust the amount of scotch bonnet pepper or hot pepper sauce based on your preferred spice level. I recommend leaving the seeds out because it makes the dish super spicy. But if you can handle that heat, go for it!
- Use the cornstarch slurry to thicken the sauce to your liking. Add it gradually to avoid over-thickening.
- Taste the curry as it simmers and adjust the seasoning accordingly. This ensures a well-balanced dish.
Storage & Reheating Instructions
Once the coconut curry salmon has completely cooled, store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place it in the microwave. You may need to add a splash of water to loosen the coconut curry sauce if itโs too thick.
Frequently Asked Questions (FAQs)
Adding coconut milk to curry sauce adds more complex flavour, contributing sweetness to balance the spicy taste. It also serves as a natural thickening agent, contributing to a luscious sauce that clings to the protein.
Thicken curry coconut sauce by simmering the mixture long enough for the liquid to evaporate. You can also add a cornstarch slurry and let it simmer to thicken the sauce until you reach your desired consistency.
Burning the curry is a Caribbean saying and method where you โcookโ 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.
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.
Salmon is a versatile protein that pairs well with a variety of side dishes, including rice, steamed veggies and salad.
Interested in more Salmon Recipes? Check These Out!
- Escovitch Salmon
- Brown Stew Salmon
- Lemon Chive Salmon Cakes
- Baked Honey Mustard Salmon
- Honey Sriracha Salmon
- Cajun Honey Butter Salmon
- Garlic Butter Salmon in Foil
- Easy Creamy Lemon Butter Salmon
- Parmesan Herb Crusted Salmon
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Jamaican Coconut Curried Salmon
Equipment
- Large nonstick skillet or saucepan
Ingredients
Salmon Fillets
- 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
Instructions
- 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 down (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 โburnโ, or cook the curry (1 tbsp) for about 2 minutes โ see notes section. Add the julienned bell peppers, onion and the minced garlic to the saucepan. Sautรฉ 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!
I just made this dish and it is delicious! My salmon and veggies were frozen and they did not look as pretty as fresh and they tasted darn good! I love this recipe! Thank you!
You are so welcome! Glad you enjoyed!! Thanks for the feedback!
Thoroughly enjoyed this recipe. Very tasty and filling and I would definitely recommend it to anyone.
Iโm so glad you enjoyed the recipe! Itโs always great when a dish is both tasty and filling. Thank you for sharing, I really appreciate it!
Using the air fryer for the salmon made it effortless to achieve the crispness which paired beautifully with the rich, flavorful coconut curry sauce. The dish was absolutely delicious, with a perfect balance of texture and bold Jamaican spices!
This sounds amazing! Thank you so much for the feedback! I love that the air fryer gave you that perfect crisp finish on the salmon. Pairing it with the creamy coconut curry sauce really takes the flavour to the next level, especially with all those bold Jamaican spices. So glad you enjoyed it! ๐๐ฅ
Try this dish today not too hook on salmon.but to my amazement this is delicious. I have add it to my cook book.Thank you taneisha for your online dishes.l will try some more.
Hi Sandra! Iโm glad you enjoyed it.