Jamaican Coconut Curried Salmon

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!

Prep Time10

Cook Time15

Total Time25

Course: Fish & Seafood, Jamaican & Caribbean, Low Carb & Keto, Main Dishes & Entrees, Quick, Easy & Under 30

Cuisine: Caribbean, Jamaican

Keyword: coconut curry, coconut curry salmon, coconut curry salmon dish, coconut curry salmon Jamaican, Coconut curry salmon recipe, Coconut salmon curry, curried salmon, curry recipes, curry salmon, easy coconut curry salmon, how to make Coconut Curry Salmon, How to make salmon curry with coconut milk, jamaican coconut curry salmon, jamaican curried salmon, jamaican curry, jamaican recipes, Salmon coconut curry, salmon recipe, salmon recipes, yellow coconut curry salmon

Servings: servings

Author: Taneisha Morris

Equipment

Large nonstick skillet or saucepan

Ingredients

Salmon Fillets

4 Salmon Fillets
1 tbsp Butter
1 tbsp Jamaican Curry Powder
1 tsp Garlic Powder
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 Jamaican Curry Powder
1/2 med Green Bell Pepper or use any colour, julienned
1/2 med Red Bell Pepper or use any colour, julienned
1 sm Onion or 2 stalks scallion (green onion), julienned
3 cloves Garlic minced
2 sprigs Fresh Thyme
1 Scotch Bonnet Pepper or 1 tsp of hot pepper sauce
400 ml Full Fat 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

2 tsp Cornstarch
3 tsp Cold Water

Instructions

Pat salmon fillets dry and season with curry powder, garlic powder, black pepper, and salt.
Heat butter in a large nonstick skillet over medium-high heat. Add salmon fillets, skin side down, and cook 4–5 minutes until golden and crisp. Flip, reduce heat to medium, and cook for another few minutes until done. Remove from pan and set aside.
In the same skillet, heat olive oil and butter over medium-high. Add 1 tbsp curry powder and cook (“burn”) for 1–2 minutes to release flavour.
Add julienned bell peppers, onion, and minced garlic. Cook 2–3 minutes until softened. Stir in fresh thyme sprigs and a scotch bonnet pepper or a dash of hot pepper sauce.
Pour in coconut milk and stir to combine. Add paprika, salt, and black pepper. Simmer for 5 minutes, stirring occasionally.
Mix cornstarch with water, then stir into sauce if needed to thicken. Return salmon to the pan and spoon sauce over top until coated. Simmer 1–2 minutes. Remove scotch bonnet, adjust seasoning, serve hot and enjoy!

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