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–+ servings
Caribbean Coconut Salmon

Caribbean Coconut Salmon

Transport your taste buds to the tropics with this creamy and spicy Caribbean Coconut Salmon recipe. Easy to make and packed with bold flavors, it's perfect for any occasion. Enjoy a healthy and exotic dish that's ready in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 filets salmon (about 140-170 g each), skinless
  • to taste Salt and freshly ground black pepper
  • 2 teaspoons Caribbean-style curry powder
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 2 tablespoons olive oil (divided)
  • 2 tablespoons unsalted butter
  • 1 tablespoon Caribbean-style curry powder
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 small white onion, thinly sliced into half-moons
  • 6 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 6 sprigs fresh thyme, leaves removed
  • ½ teaspoon ground allspice
  • 1 can (400 ml) full-fat coconut milk
  • 1 whole Scotch Bonnet pepper (optional)

Equipment

  • Large skillet or frying pan
  • Paper towels
  • Wooden spoon or spatula
  • Small mixing bowl
  • Knife and cutting board

Method
 

  1. Pat the salmon filets dry with paper towels.
  2. In a small bowl, mix salt, pepper, curry powder, garlic powder, and smoked paprika.
  3. Drizzle salmon with olive oil and sprinkle the spice blend evenly over each filet, rubbing it in.
  4. Let the salmon sit for 5-10 minutes to absorb the spices.
  5. Heat a tablespoon of olive oil in a large skillet over medium-high heat.
  6. Once the oil shimmers, add the salmon filets spice-side down and cook for 2-3 minutes until golden brown.
  7. Flip gently and cook for another 1-2 minutes. Remove salmon and set it aside.
  8. Lower heat to medium and add another tablespoon of olive oil to the skillet.
  9. Sprinkle in the remaining curry powder and toast for a minute or two until fragrant.
  10. Add butter, bell peppers, and onion, and sauté until veggies soften.
  11. Toss in garlic, ginger, thyme, and allspice, stirring constantly.
  12. Pour in the coconut milk and add the Scotch Bonnet pepper if desired.
  13. Return the salmon to the skillet, spoon some sauce over it, and cook together for 1-2 minutes.
  14. Remove and discard the Scotch Bonnet pepper before serving.

Nutrition

Calories: 350kcalCarbohydrates: 8gProtein: 28gFat: 24gSaturated Fat: 10gCholesterol: 75mgSodium: 400mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 8mg

Notes

This Caribbean Coconut Salmon recipe is sure to impress with its vibrant flavors and creamy sauce. Don't hesitate to try it with chicken or shrimp for variety!
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