January 27, 2022 | Last Updated on January 28, 2022 by Patricia Valbrun
Jamaican Coconut Curry Salmon is a recipe everyone needs to try out at least once—which, spoiler alert, you won’t resist temptation and will cook regularly—due to its incredible flavor and straightforward steps to it.
How to Make Salmon Curry Recipes
Curry salmon takes almost no time to cook, great for those who don’t have much time for lunch or come home tired from work at night and want to enjoy a fast and delicious meal.
This coconut curry salmon recipe has a delicious sauce, made from spices combined with coconut milk and crispy-brown salmon filets, with go-to additions such as garlic, scotch bonnets, garlic, and the classics salt and pepper.
Jamaican Coconut Curry Salmon Step By Step
If you want to learn how to cook this easy and mouth-watering Jamaican coconut curry salmon, below, you can find a detailed step-by-step as well as pro tips to make your recipe even better.
- In a medium-large dish, season the fish with all ingredients below. Marinate for 30 minutes.
- Add oil to a saucepan or large skillet (preferably nonstick) and over medium to high heat; add the filets and let them cook for about 4-5 minutes without moving until they are nice and crispy-golden. Then, remove salmon from the skillet.
- Using the same skillet where you cooked the filets, heat butter and olive oil and cook the curry for approximately 2 minutes.
- Once the curry has been cooked or “burnt”, add coconut milk and water until they are both combined. After this, add salt, black pepper, better than bouillon (chicken bouillon), green onions, thyme, scotch bonnet pepper and bell peppers thinly sliced, begin stirring for about 5 minutes.
- Put the salmon back into the skillet cover with enough sauce and leave it there for a few minutes (5-10) and then your salmon is ready to be served.
What is Curry Powder?
Curry powder is a mixture of spices best used for dishes like stews, soups, poultry, and fish recipes. Mainly used in Indian dishes, curry holds a bold savory flavor.
Jamaican Curry Powder Ingredients
The ground spices used in curry blends vary from region to region, but some common ingredients in curry powder include turmeric, coriander, fenugreek, cumin, pimento, black pepper, and star anise.
Experimenting with spices will also help you discover new flavors that you can later implement on other recipes and create your own!
What Curry Powder to Buy?
You can make your curry powder if you have all the ingredients on hand, but if not, I enjoy using the Betapac brand of curry powder. This brand of curry powder is made initially in Jamaica.
Where to Find Betapac Curry Powder?
You can find Betapac curry powder at your local Latin, Caribbean, or Indian market. If you would like to purchase it on amazon, click here Betapac Curry Powder.
Tips For Cooking The Best Coconut Curry Salmon Recipe
● Don’t skip cooking the curry. Why burn the curry might you ask? Cooking or “burning” spices enhances their flavor, making them tastier and, well, spicier. For this recipe to have intense flavor and texture, thus spices provide not only an added taste but also texture, make sure to cook the curry as described in the steps above properly.
● Pre-mix your spices and marinate fish. If you want to save even more time before cooking anything, grab a medium- large bowl and mix all the spices on the fish and marinate for 30 minutes or overnight.
It is normal and highly recommended to season the salmon and the sauce with either the same or different ingredients. Here, more is better.
● Use Salmon filets. Although curry goes excellent with other seafood, wild caught salmon take no time to cook, which makes this recipe perfect for busy parents and people who don’t want to spend hours cooking a single meal.
● Try new things. Don’t be afraid to add more spices such as paprika or turmeric to the curry mix; it will create a much more decadent and more tasty sauce that will linger on your mouth for a while.
● Accompany with rice. Jamaican coconut curry salmon goes excellent with basmati rice. This Indian rice variant has long and slender grains and a much richer flavor, it doesn’t stick together, which allows it to be savored perfectly.
These are a few general tips to have in mind when cooking to help you not only nail this recipe but all the future ones you want to try out.
More Recipe You Can Pair This With
Jamaican Coconut Curry Salmon
Jamaican Curry Salmon
- 4-5 pieces Wild Caught Salmon
- 2 tbsp butter
- 1/2 cup water
- 1 can coconut milk
- 3 scotch bonnet pepper cut up one of the peppers
- 1/2 tbsp curry powder
- 1 tsp better than bouillon (chicken boullion) optional
- 1 stalk green onion optional
- 1/2 yellow bell pepper color of pepper is optional
- 1/2 red bell pepper color of pepper is optional
Mix All The Spices – Marinate
- 1 tbsp olive oil
- 1 tsp curry powder
- 1 tbsp epis seasoning
- 1 tsp pimento seeds
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1/4 tsp allspice
- 1/4 tsp mustard seeds
- 1 tbsp brown sugar
- 6 springs thyme
- 1 tsp salt
- Grab the salmon filets and pat them dry with a paper towel to remove moisture.
- In a medium-large dish, season the fish with olive oil, curry powder, epis seasoning, pimento seeds, onion powder, garlic powder, allspice, paprika, mustard seeds, brown sugar, thyme and salt. Marinate for 30 minutes or overnight.
- To begin cooking, add oil to a saucepan or large skillet (preferably nonstick) and over medium to high heat; add the filets and let them cook for about 4-5 minutes without moving until they are nice and crispy-golden.
- After they achieve a perfect-looking outside, gently flip them and continue cooking in a medium setting until they are done. Once ready, remove the saucepan/skillet from the heat and set it aside for the next step.
- Using the same skillet where you cooked the filets, heat butter and olive oil ( just enough oil so the butter doesn’t burn) and cook the curry for approximately 2 minutes.
- Once the curry has been cooked or "burnt", add coconut milk and water until they are both combined. After this, add salt, black pepper, chicken bouillon, green onions, scotch bonnet pepper and both the bell peppers thinly sliced, begin stirring for about 5 minutes. Add all the ingredients from the marinate into the sauce to make the recipe even better.
- Put the salmon back into the skillet/saucepan, cover with enough sauce and leave it there for a few minutes (5-10) and then your salmon is ready to be served!
- Garnish with parsley or cilantro.
- Pro tip: if your sauce needs to thicken, you can mix in a small bowl cold water and flour or cornstarch until they are dissolved and add this to the sauce. Stir for a few minutes until combined.
Did you enjoy this Jamaican Coconut Curry Salmon? Leave a comment and let me know what you think. You can find more Caribbean recipes here.