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
