A fiery, rich, and satisfying dish, Jamaican Curry Salmon brings together bold island spices, creamy coconut milk, and aromatic herbs in a flavorful one-pan meal. Tender salmon fillets are simmered in a golden curry sauce infused with ginger, garlic, Scotch bonnet pepper, and thyme—delivering just the right balance of heat, creaminess, and comfort. Whether served over rice, plantains, or steamed vegetables, this vibrant Caribbean recipe is a perfect way to enjoy a spicy seafood dinner in under 30 minutes.
Why You’ll Love This Recipe
- Bursting with warm, authentic Jamaican flavors
- Creamy coconut curry sauce that pairs perfectly with salmon
- One-pan dish—minimal cleanup and maximum taste
- Ready in just 30 minutes, great for busy weeknights
- High in protein and rich in omega-3 fatty acids
- Customizable heat level with optional Scotch bonnet
- Naturally gluten-free and dairy-free
- Pairs beautifully with rice, quinoa, or yams
- Suitable for meal prep and reheats well
- Comfort food with a healthy, tropical twist
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Salmon fillets (skin on)
- Jamaican curry powder
- Allspice
- Paprika
- Salt and black pepper
- Vegetable oil
- Onion, thinly sliced
- Garlic cloves, minced
- Fresh ginger, minced
- Scotch bonnet or red chili (optional), chopped
- Bell pepper, thinly sliced
- Coconut milk
- Water or seafood broth
- Fresh thyme
- Lime juice
- Fresh parsley, chopped (for garnish)
Directions
- Pat the salmon fillets dry and season with salt, pepper, curry powder, paprika, and allspice. Let them sit at room temperature for 10 minutes to absorb the flavors.
- Heat vegetable oil in a large skillet over medium heat. Sear the salmon fillets for 2–3 minutes per side until lightly browned. Remove from the pan and set aside.
- In the same skillet, sauté the sliced onion, minced garlic, ginger, and chopped chili (if using) for about 2 minutes until fragrant.
- Add the sliced bell pepper and any remaining curry powder. Stir well and cook for 1 minute to toast the spices.
- Pour in the coconut milk and water or seafood broth. Stir to combine, then add the fresh thyme sprigs. Let the sauce simmer for 3–4 minutes to slightly thicken.
- Return the salmon fillets to the skillet. Spoon the sauce over the fillets and reduce the heat to low. Simmer uncovered for 7–10 minutes, or until the salmon is cooked through and tender.
- Squeeze in the lime juice and garnish with fresh chopped parsley before serving.
Servings and timing
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Calories: Approximately 410 kcal per serving
Variations
- Milder Version: Use a milder chili or omit the Scotch bonnet for less heat.
- Vegetable Add-In: Stir in spinach or kale near the end for extra nutrition.
- Fish Substitute: Swap salmon with snapper, cod, or mahi-mahi for a different flavor and texture.
- Creamier Sauce: Add a splash more coconut milk or reduce liquid slightly for a thicker consistency.
- Tomato Twist: Stir in a few spoonfuls of diced tomato or tomato paste for a richer base.
- Ginger-Lime Boost: Add extra ginger and zest from the lime for a brighter flavor.
- Herb Variation: Try fresh cilantro or scallions as a garnish instead of parsley.
- Rice Bowl Style: Serve over coconut rice with avocado and sliced cucumber for a Caribbean-inspired bowl.
- Lower Fat: Use light coconut milk and less oil for a lighter version.
- Extra Spices: Add cumin or turmeric for added warmth and depth.
storage/reheating
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Allow the dish to cool completely before storing.
Reheating:
Reheat gently on the stovetop over medium-low heat until warmed through. Add a splash of water or broth if the sauce has thickened too much. Avoid microwaving for too long to prevent the salmon from drying out.
FAQs
Is Jamaican curry different from other curries?
Yes, Jamaican curry powder is unique—it typically includes turmeric, allspice, and sometimes Scotch bonnet powder. It has a distinct earthiness and warmth.
Can I use canned salmon?
Fresh or frozen salmon fillets are preferred for texture and flavor, but canned salmon can be used in a pinch—just skip the searing step and simmer it gently in the sauce.
What sides go well with Jamaican curry salmon?
Coconut rice, steamed jasmine rice, fried plantains, sautéed greens, or roasted sweet potatoes all pair beautifully.
Is this dish spicy?
It can be, depending on whether you include the Scotch bonnet pepper. Adjust the amount or omit it to control the heat level.
Can I use boneless, skinless salmon?
Yes, boneless and skinless salmon works well, but the skin helps hold the fillet together during cooking.
Can I freeze Jamaican curry salmon?
It is best enjoyed fresh, but you can freeze it for up to 2 months. Thaw overnight and reheat gently to maintain texture.
What can I use instead of coconut milk?
Coconut cream or a dairy-free alternative like cashew cream can work, but the coconut flavor is part of the dish’s signature taste.
How do I know when the salmon is cooked?
The salmon should flake easily with a fork and have an internal temperature of 145°F (63°C).
Can I prepare this dish ahead of time?
Yes, the curry sauce can be made ahead and the salmon added just before serving for quick assembly.
How do I make this dish dairy-free?
It is naturally dairy-free when made with coconut milk and vegetable oil.
Conclusion
Jamaican Curry Salmon is a bold, vibrant, and comforting dish that brings the flavors of the Caribbean right to your kitchen. With its rich coconut curry sauce and perfectly tender salmon, this one-pan recipe offers a satisfying meal that’s quick enough for weeknights but flavorful enough to impress guests. Whether you’re a fan of spicy dishes or simply looking to explore more island-inspired cuisine, this salmon recipe is sure to become a
Print
Jamaican Curry Salmon
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This bold and spicy Jamaican Curry Salmon is packed with Caribbean flavor, combining tender salmon fillets with fragrant Jamaican curry powder, creamy coconut milk, and herbs. Simmered in one pan, this vibrant island-inspired dish is perfect for a quick weeknight dinner that’s big on taste and easy on effort.
Ingredients
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4 salmon fillets (skin on)
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2 tbsp Jamaican curry powder
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1/2 tsp allspice
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1/2 tsp paprika
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Salt and black pepper, to taste
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2 tbsp vegetable oil
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1 small onion, thinly sliced
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2 garlic cloves, minced
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1 tsp fresh ginger, minced
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1 Scotch bonnet or red chili (optional), chopped
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1 bell pepper, thinly sliced
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1 cup coconut milk
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1/2 cup water or seafood broth
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2 sprigs fresh thyme
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Juice of 1/2 lime
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Fresh parsley, chopped (for garnish)
Instructions
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Pat salmon fillets dry and season with salt, pepper, curry powder, allspice, and paprika. Let rest for 10 minutes.
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Heat oil in a large skillet over medium heat. Sear salmon for 2–3 minutes per side until golden. Remove and set aside.
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In the same skillet, sauté onion, garlic, ginger, and chili (if using) for 2 minutes.
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Add bell pepper and a bit more curry powder. Cook for 1 minute, stirring well.
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Pour in coconut milk and water/broth, stir, and add thyme. Let it simmer 3–4 minutes.
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Return salmon to the pan. Spoon sauce over fillets and simmer gently for 7–10 minutes.
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Finish with lime juice and garnish with parsley before serving.
Notes
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Use authentic Jamaican curry powder for the best flavor.
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For a richer sauce, reduce coconut milk slightly before adding salmon.
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Serve with rice, plantains, or steamed greens.
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Adjust chili level to taste—Scotch bonnet is fiery!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing & Simmering
- Cuisine: Jamaican / Caribbean
