Sunshine Salmon Quick Creamy Caribbean Coconut Curry

Sunshine Salmon Quick Creamy Caribbean Coconut C

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Preparation time:15 Mins

Cooking time:22 Mins

Servings:4 servings

Ingredients:

• salmon fillets (approx. 6 oz each), skin on or off
• Tbsp olive oil or coconut oil
• Salt & freshly ground black pepper, to taste
• medium yellow onion, finely chopped
• cloves garlic, minced
• Tbsp fresh ginger, grated
• /2 tsp Scotch Bonnet or Habanero Pepper, minced (or to taste)
• Tbsp Madras-style Curry Powder
• tsp Turmeric Powder
• Tbsp Tomato Paste
• can (13.5 oz) full-fat coconut milk (unshaken)
• /2 cup Chicken or Vegetable Stock (low sodium preferred)
• Tbsp fresh lime juice
• tsp Brown Sugar (optional)
• tsp fresh Thyme leaves (optional)
• /4 cup fresh Cilantro or Parsley, chopped (for garnish)

Instructions:

• Pat the salmon fillets completely dry. Season generously with salt and pepper.
• Heat oil in a large skillet or Dutch oven over medium-high heat. Sear the salmon for 2–3 minutes until lightly golden on one side. Remove from the pan and set aside.
• Reduce heat to medium. Add the chopped onion to the skillet and sauté until softened, about 4 minutes.
• Add the garlic, ginger, and minced chili. Cook for 1 minute until fragrant. Stir in the curry powder and turmeric, cooking for another minute until the spices are fragrant (bloomed). Stir in the tomato paste.
• Pour in the stock, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
• Slowly whisk in the full can of coconut milk. Add thyme (if using) and sugar (if using). Simmer gently for 3 minutes until the sauce thickens slightly. Do not let it boil vigorously.
• Gently nestle the seared salmon fillets back into the sauce, ensuring they are partially submerged.
• Cover the skillet and reduce heat to low. Simmer gently for 8–12 minutes, depending on thickness, until the salmon flakes easily with a fork (internal temperature 145°F / 63°C).
• Remove the skillet from the heat. Stir in the fresh lime juice. Taste the sauce and adjust seasoning as needed.
• Garnish generously with fresh cilantro or parsley and serve immediately, ideally over steamed Jasmine Rice.

Nutrition Facts

Calories	2085 kcal
Protein	16.7 g
Fat	35.1 g
Carbs	93.6 g
Fiber	28.5 g
Sodium	813 mg

Recipe Info

Category	Seafood
Cuisine	Caribbean

Sunshine Salmon: Quick & Creamy Caribbean Coconut Curry

Right then, let's talk about sunshine on a plate, even if it’s absolutely chucking it down outside. I remember the first time I nailed this Caribbean-Style Coconut Curry Salmon . The smell alone stopped me in my tracks; it just filled the kitchen with warmth. It’s one of those recipes that feels miles away from a Tuesday night but is secretly ready faster than a takeaway order.

Why This Caribbean Fish Curry Recipe is Your New Best Friend

Loads of you search for a quick fish curry, right? You want that gorgeous flavour without spending hours over the stove. People often wonder: Can I really get that deep, authentic flavour without a massive spice rack? And seriously, how do I stop my coconut milk from going grainy? Fear not!

We are tackling all that, and frankly, my method for getting the flavour depth right here beats most other recipes hands down. We nail the perfect texture every single time.

Building the Perfect Coconut Curry Salmon Base

This is where the magic happens, honestly. We’re not just dumping spices in; we’re waking them up . That means taking the time to properly sauté the onion, garlic, and ginger. When you add your curry powder and turmeric, you need to cook them until they smell intensely fragrant—that’s the "bloom." Trust me, if you rush this part, your Curry Salmon Jamaican style won't sing.

Once the spices are singing, we bring in the creamy magic. I insist on using full-fat coconut milk for this Coconut Curry Salmon . When you pour it in, keep that heat low. My big lesson learned? If you let it rage a boil, the sauce splits. We want velvety smoothness, not separated oil. Gently warm it through until it starts to thicken just a touch.

Then, we nestle those beautiful salmon fillets right in. They just poach quietly in that heavenly liquid. It’s a super gentle way to cook fish, locking in all the moisture. We’re aiming for about 8 to 12 minutes depending on the thickness, until the fish flakes like a dream. A final splash of fresh lime juice right at the end just lifts everything up beautifully. This Caribbean coconut curry recipe is simple perfection, mate. Pair it with some fluffy rice, and you’ve got a stunner of a Side Dish For Fish sorted!

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Sunshine Salmon: Quick & Creamy Caribbean Coconut Curry

Right then, let’s get this recipe ship-shape! This Caribbean-Style Coconut Curry Salmon sounds like a real winner—a lovely marriage of rich fish with those vibrant, warm spices we all crave. It’s a dish that feels utterly luxurious but is surprisingly simple to whip up on a Tuesday night. Think of it as your little slice of sunshine, even if it's tipping down with rain outside! We are making proper Jamaican Coconut Curry Salmon here, folks.

Core Shopping List

We’re keeping this straightforward, but quality counts. Grab four salmon fillets, roughly six ounces (170g) each. Centre-cut is best; it holds up well to the poaching. Use nice, fatty salmon—it stays moist.

For the sauce, you need one can of full-fat coconut milk—that’s about 13.5 oz (400 ml) . Crucially, do not shake the can before opening; we want the creamy top layer separate for later use. Get some decent Madras-style curry powder; it sets the tone for this whole Caribbean fish curry recipe . Don't skimp on the fresh stuff either—four cloves of garlic and a thumb-sized knob of ginger make a world of difference.

Flavour Architecture

This is where the magic happens, trust me. The garlic, ginger, and that sneaky bit of chili are the aromatics. They build the base layer, the 'wow' factor. Then we ‘bloom’ the spices—curry powder and turmeric—in the hot oil for about 60 seconds. That step is non-negotiable; it wakes up the flavour.

I learned that the hard way early on; just stirring them in later yields a duller sauce.

If you’re short on curry powder, use two tablespoons of Garam Masala plus one teaspoon of ground coriander. Or, if you want a bit of a Thai twist on this Coconut Curry Salmon , swap the curry powder for 3 tablespoons of good quality Thai Red Curry Paste. Finally, that teaspoon of brown sugar isn't just sweet; it balances the acidity from the eventual lime juice, rounding out the whole Salmon Curry Recipe .

Equipment & Mise en Place

You need a wide skillet or a Dutch oven—something deep enough to hold the sauce but wide enough to sear the fish nicely. Tongs are your best friend here for flipping.

For prep (mise en place), get all your chopping done first. Dice the onion, mince the garlic and ginger, and get your spices measured into little bowls before you even look at the hob. Seriously, once you start blooming those spices, you need to move fast. Have your 400 ml of coconut milk ready to pour. This preparation ensures nothing burns while you build this beautiful Caribbean coconut curry recipe . Once done, this will be the perfect Side Dish For Fish experience you’ve been craving.

Right then, let's get this recipe ship-shape! This Caribbean-Style Coconut Curry Salmon sounds like a real winner—a lovely marriage of rich fish with those vibrant, warm spices we all crave. It’s a dish that feels utterly luxurious but is surprisingly simple to whip up on a Tuesday night. Think of it as your little slice of sunshine, even if it's tipping down with rain outside!

Before You Cook

Now, a lot of folks in the foodie trenches rush this part. Don't be one of them! Before you even think about turning on the hob, we need staging. First up, make sure those salmon fillets are bone dry. I mean really dry. Pat them down like you’re drying a soggy dog after a walk in the park. Rivals will tell you to just season them, but if they’re damp, you won't get that lovely little sear we want in the next step, which leads to sad, flabby fish. So, season them well and get them ready while the pan heats up. We’re aiming for searing on one side for about 3 minutes .

Guided Cooking Sequence

Follow these steps closely, my lovelies. We’re building flavour layers here.

1. Get your pan screaming hot—medium-high heat. Sear the salmon presentation-side down first. We want colour, not necessarily to cook it through. Once seared, lift it out onto a warm plate. This resting stage is crucial!
2. Drop the heat slightly and get your onions sweating gently. After about four minutes, slide in the garlic, ginger, and the chili if you’re brave! This is where you need your nose. When the aroma hits you—that sharp, sweet scent—you’ve got about a minute before you burn the garlic.
3. Bloom Those Spices for Maximum Flavour. This is mission-critical for any good Caribbean coconut curry recipe . Stir in the curry powder and turmeric and cook them for a full minute until they darken a bit and smell intensely fragrant. If you skip this, your final sauce will taste a bit dusty.
4. Deglaze the pan with your stock, scraping up all those tasty brown bits (the fond , if you want to sound posh). Then, slowly pour in that beautiful can of coconut milk. Whisper sweet nothings to it, keep the heat low, and let it just barely bubble. Do NOT let it boil hard , or the sauce will split, and you’ll end up crying into your Jamaican Coconut Curry Salmon .
5. Gently lower the salmon back in, give it a final squeeze of lime right at the end, and let it simmer gently for about 8 to 12 minutes . You'll know it’s done when it flakes apart with a fork—perfectly cooked, moist fish.

Save-It Section

This Coconut Curry Salmon keeps like a dream, honestly. If you have leftovers (unlikely, let’s be honest), pop it in an airtight container in the fridge for up to three days. The flavour actually gets deeper overnight! Reheat slowly on the stovetop on very low heat, maybe with a tiny splash of extra stock or water so it doesn't dry out.

If you panic because you over-salted (it happens to the best of us, I swear!), add a raw, peeled potato chunk to the simmering sauce for about ten minutes. It absorbs some of the excess salt. Then fish the potato out and toss it. Done! Serve this incredible Salmon Curry Recipe over fluffy rice, and you’ve won dinner.

Right then, let's get this recipe ship-shape! This Caribbean-Style Coconut Curry Salmon sounds like a real winner—a lovely marriage of rich fish with those vibrant, warm spices we all crave. It’s a dish that feels utterly luxurious but is surprisingly simple to whip up on a Tuesday night. Think of it as your little slice of sunshine, even if it's tipping down with rain outside! Forget the usual weeknight routine; this recipe transports you straight to the West Indies. We’re poaching beautiful salmon fillets in a fragrant, velvety sauce built on creamy coconut milk, aromatic ginger, garlic, and a gentle kick of Scotch Bonnet (or whatever chili you fancy!). It’s bright, slightly sweet, deeply savoury, and wonderfully satisfying—a proper dinner party showstopper that’s ready in under 30 minutes.

Taste & Texture Upgrades

When I first made this Coconut Curry Salmon , it was good, but it needed that little oomph . Often, other Jamaican Coconut Curry Salmon recipes just use regular curry powder. My upgrade? Blooming the spices properly and using good, full-fat coconut milk—the stuff that sits on top like clotted cream. I also learned that searing the salmon first, even just for two minutes a side, locks in flavour before it gently poaches. For plating, don't just plonk it on the plate. Spoon that luxurious sauce around the fillet, then finish with a generous scattering of fresh cilantro. It just looks sharp, like something you'd pay a tenner for at a decent Caribbean spot.

Nutrition & Dietary Paths

This isn't exactly "diet food" because we’re using full-fat coconut milk—and frankly, that’s non-negotiable for the texture! Per serving, expect around 450 calories, with a solid 35g of protein. If you need lighter calories, you can swap half the coconut milk for low-fat evaporated milk, but be warned: you lose some of that tropical silkiness. For gluten-free needs, this Caribbean coconut curry recipe is naturally fine, just serve it over rice instead of using any flour thickeners. For dairy-free, same deal—it’s naturally good to go!

Serving & Pairing Ideas

This Salmon Curry Recipe screams for a good Side Dish For Fish partner. Jasmine rice is the obvious champion for soaking up that sauce, but if you want greens, quickly sauté some spinach with a pinch of crushed garlic. If you're feeling fancy, a bright mango and avocado salsa cuts through the richness brilliantly. Pair it with a crisp, slightly cold Sauvignon Blanc; the acidity handles the spice beautifully. As for storage, this keeps grandly in the fridge for three days. To reheat, don't blast it in the microwave; gently warm the sauce on the hob first, then nestle the fish in to warm through slowly. It keeps that lovely moist texture. Honestly, once you nail this Curry Salmon Jamaican style, you'll be making it every weekend. Give it a go, you won't regret adding this stunner to your repertoire!

If you're craving more ideas, explore My GoTo Creamy Fish Taco Sauce Recipe Best Baja Style , My Ultimate Delicious Salmon Cakes with Fresh Crispy Panko LemonDill and Best Salmon Cakes Recipe Crispy Flaky My LemonDill Panko Crusted Method .