Jamaican Coconut Curry Salmon

The Jamaican Coconut Curry Salmon is perhaps 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.

5 from 1 vote

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Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 262 kcal

Ingredients

Jamaican Curry Salmon

4-5 pieces Wild Caught Salmon
2 tablespoon butter
½ cup water
1 can coconut milk
3 scotch bonnet pepper cut up one of the peppers
½ tablespoon curry powder
1 teaspoon better than bouillon (chicken boullion) optional
1 stalk green onion optional
½ yellow bell pepper color of pepper is optional
½ red bell pepper color of pepper is optional

Mix All The Spices - Marinate

1 tablespoon olive oil
1 teaspoon curry powder
1 tablespoon epis seasoning
1 teaspoon pimento seeds
2 tablespoon onion powder
2 tablespoon garlic powder
¼ teaspoon allspice
¼ teaspoon mustard seeds
1 tablespoon brown sugar
6 springs thyme
1 teaspoon salt

Instructions

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.

Notes

The nutritional information for recipes on this site is provided as a courtesy and although letseatcuisine.com tries to provide accurate nutritional information, these figures are only estimates.

Nutrition

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