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Caribbean Coconut Curry Salmon

A mouthwatering recipe that combines the richness of salmon with the vibrant flavors of coconut milk and aromatic spices, transporting you to the sunny beaches of the Caribbean with every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Tropical
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Salmon fillets, skinless
  • 1 can Coconut milk, full fat for creaminess
  • 2 tablespoons Curry powder
  • 2 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 1 medium Onion, diced
  • 1 Bell pepper, diced
  • 2 tablespoons Olive oil
  • 1 Lime juice from 1 lime
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Red chili flakes optional for a spicy kick

Method
 

Preparation
  1. Start by gathering all your ingredients. Chop the onion and bell pepper, mince the garlic, and grate the ginger.
Cooking
  1. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until it's translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  2. Toss in the diced bell pepper, letting it cook for about 2 minutes.
  3. Pour in the coconut milk and sprinkle the curry powder. Stir well until the ingredients blend, allowing the mixture to simmer for about 5 minutes. Season with salt and pepper.
  4. Carefully add the salmon fillets into the skillet, spooning the sauce over them. Cover and cook for 5-6 minutes, or until the salmon is cooked through and flakes easily with a fork.
  5. Squeeze fresh lime juice over the top and garnish with chopped cilantro.
  6. Transfer to plates and enjoy immediately!

Notes

For substitutions, feel free to use white fish like cod or tilapia, or try tofu for a vegetarian version. Adjust spice levels by adding more chili flakes or jalapeños. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.