1-Preparing the Salmon and Spice Rub: The first step is all about preparation. Pat your salmon fillets dry with paper towels. This is crucial because wet salmon will not sear properly; it will just steam in the pan. Once dry, mix your Kosher salt, freshly ground black pepper, 2 teaspoons of the curry powder, garlic powder, and smoked paprika in a small bowl.

2-Preparing the Salmon and Spice Rub: Drizzle 1 tablespoon of olive oil over the salmon and rub that spice blend evenly into the fillets. Make sure every nook and cranny is coated. Set the salmon aside while you prep your vegetables. This allows the spices to penetrate the fish slightly, which makes a big difference in the final flavor.

3-Searing the Salmon to Perfection: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. You want the pan nice and hot before the fish touches it. Once the oil shimmers, place the salmon fillets in the pan. Let them sear undisturbed for about 2 to 3 minutes. Do not touch them! You want that golden crust to form.

4-Searing the Salmon to Perfection: After a few minutes, gently flip the fillets and cook for 1 to 2 minutes more until they reach your desired doneness. Remove the salmon from the skillet and set it aside on a plate. Reduce the heat to medium or medium-low. We will finish cooking the fish in the sauce later, so do not worry if it looks slightly underdone.

5-The Secret to “Burning” Curry: This step is the secret weapon of Caribbean cooking. Add the remaining 1 tablespoon of olive oil to the pan. When it is hot, sprinkle in the remaining 1 tablespoon of curry powder. Stir it into the oil for about 30 seconds until it is fragrant and lightly browned.

6-Building the Aromatic Vegetable Base: Now, add the butter, sliced bell peppers, and sliced onion to the skillet. The butter adds a lovely richness that pairs perfectly with the coconut milk later. Sauté these vegetables for 3 to 4 minutes until they are translucent and softened.

7-Building the Aromatic Vegetable Base: Next, add the minced garlic, fresh grated ginger, de-stemmed thyme, and ground Jamaican allspice. Cook this mixture, stirring occasionally, for 1 to 2 minutes until it is incredibly aromatic. Your kitchen should smell amazing at this point. This step builds the flavor foundation for the sauce.

8-Simmering the Coconut Sauce: Pour the can of full-fat coconut milk into the skillet. If you like a little heat, add the whole scotch bonnet pepper now. Stir everything together and bring it to a gentle simmer. Reduce the heat to the lowest setting. Season the sauce with salt and pepper to taste.

9-Simmering the Coconut Sauce: Return the salmon and any accumulated juices from the plate back into the skillet. Spoon the sauce over the fillets to coat them. Cook for 1 to 2 minutes more just to heat the salmon through and let the flavors meld. Remove from heat and discard the scotch bonnet pepper before serving. Serve your Caribbean style coconut curry salmon immediately with sides such as jasmine rice or steamed vegetables.