Description
Indulge in the exotic flavors of the Caribbean with this sumptuous Coconut Curry Salmon recipe. Succulent salmon fillets are bathed in a luscious coconut curry sauce, infused with Jamaican spices, and finished with a zesty lime kick.
Ingredients
Scale
Salmon Fillets:
- 4 salmon fillets (about 6 ounces each)
Curry Sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Jamaican curry powder
- 1 teaspoon ground allspice
- 1/2 teaspoon paprika
- 1 Scotch bonnet pepper, seeded and finely minced (optional, for heat)
- 1 can (14 ounces) coconut milk
- 1/2 cup fish or chicken broth
- 1 tablespoon tomato paste
- juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- salt and black pepper to taste
Instructions
- Prepare Salmon: Pat salmon dry and season with salt and pepper.
- Sear Salmon: Heat 1 tablespoon olive oil in a large skillet. Sear salmon fillets skin-side down for 2–3 minutes until golden, then flip and cook another 2 minutes; remove to a plate.
- Make Curry Sauce: In the same skillet, add remaining olive oil, onion, garlic, and ginger; sauté until softened. Stir in curry powder, allspice, paprika, and Scotch bonnet; cook until fragrant. Add coconut milk, broth, and tomato paste; simmer for 5 minutes.
- Cook Salmon: Return salmon to the skillet, spoon sauce over the top, and cook for 4–5 minutes until just cooked through.
- Finish and Serve: Stir in lime juice, adjust seasoning, and garnish with cilantro before serving.
Notes
- Serve with steamed rice, plantains, or roti for an authentic Caribbean touch.
- For a milder dish, omit the Scotch bonnet pepper.
- This recipe works well with other firm fish such as mahi-mahi or snapper.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 95 mg
