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Sabrina Hermes

Caribbean Coconut Curry Salmon is a Flavor Explosion!

A delicious and flavorful Caribbean Coconut Curry Salmon recipe that combines the richness of coconut milk with aromatic spices.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Dish
Cuisine: Caribbean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 6-ounce salmon fillets
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lime juice
  • 1 can 13.5 ounces coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 2 cloves garlic minced
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced onion
  • 1/2 cup chopped fresh cilantro

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it with cooking spray.
  2. Season the salmon fillets with olive oil, salt, black pepper, and lime juice. Place them in the prepared baking dish, skin-side down.
  3. In a medium saucepan over medium heat, combine the coconut milk, red curry paste, brown sugar, soy sauce, ground ginger, and minced garlic. Stir well and bring to a simmer.
  4. Add the diced red bell pepper and onion to the saucepan. Cook for about 5 minutes, until the vegetables are tender.
  5. Pour the coconut curry sauce over the salmon fillets in the baking dish.
  6. Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork.
  7. Remove from the oven and garnish with chopped cilantro before serving.

Nutrition

Serving: 1filletCalories: 450kcalCarbohydrates: 8gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 10gCholesterol: 90mgSodium: 800mgFiber: 1gSugar: 8g

Notes

  • For a spicier kick, add sliced jalapeños or a dash of cayenne pepper to the sauce.
  • Serve the salmon over a bed of jasmine rice or quinoa to soak up the delicious coconut curry sauce.

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