In Memory Of Karen Nicole Smith, 1972 - 2016

An exciting curry dish using canned salmon.


trinidad curry salmon (10)

I had a serious craving for some curry, about 10 pm last night and I didn’t want to wait for any of the frozen meats we had in the freezer to thaw out. Kinda late to be eating a heavy meal, but eating late is the norm for me (and it shows). I hit the pantry and found a couple cans of pink salmon, so I decided to make one of those quick dishes that doesn’t get the acclamation it deserves. BTW, here’s another way to make this dish without the curry: Gourmet salmon from a can?

You’ll Need…

1 can Salmon – 213g (I used Pink Pacific)
1 small onion sliced
2 cloves garlic sliced/crushed
1/4 hot pepper (optional, but adds the kick to the curry)
1 scallion
1 teaspoon curry powder (your favorite)
1 tablespoon oil
dash of black pepper

* You’ll notice that I didn’t add any salt, as I find that most canned foods are already loaded with salt. Add as you feel is necessary.

trinidad curry salmon

Prep the onion, garlic, pepper and scallion. Then in a saucepan on medium/high heat, heat the oil. Add the sliced onion and garlic and cook for a couple minutes on medium heat. Allow to soften and release it’s natural oils.

trinidad curry salmon (2)

trinidad curry salmon (3)

Now add the slices of hot pepper and allow to cook for about a minute, then add the curry powder and stir well. Let that cook (stir) cook for about 2 minutes, then add about 5 tablespoons of water and stir to pick up all the curry that may be stuck to the bottom of the pot.

trinidad curry salmon (4)

trinidad curry salmon (5)

trinidad curry salmon (6)

trinidad curry salmon (7)

Turn down the heat to low and allow the curry paste to cook for about 3-5 minutes… until all the liquid cooks off. The next step is to empty the can of salmon into the pot and break apart (add the liquid from the can as well). Try to keep it in flakes, so there’s some texture to the final outcome. Mix in the scallion and tomato and cover. Bring to a boil, then reduce the heat to a gentle simmer (covered).

trinidad curry salmon (8)

trinidad curry salmon (9)

trinidad curry salmon (10)

With the lid on, it will spring some of it’s own juices. Cook this for about 5 minutes or until it thickens a bit. Remember to stir a couple times, but try not to break-up the fish too much.

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I had some leftover rice in the fridge, so it was a complete meal. I really wish I could add some slices of cucumber to my plate, but cucumber and late nights does not work well for my digestion.

trinidad curry salmon (12)

This is a super-fast way to enjoy a lovely curry fish meal, that’s full of body and a unique punch of flavors. Before I go I’d like to remind you to leave me your comments below (it’s always appreciated), share this recipe with your friends by sending them the link to the website and do join us on Facebook as we grow our already large Caribbean food community. All you have to do is click on the facebook image below to get started.

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47 Comments

  1. Sabena
    February 18, 2022 / 3:20 am

    I love this dish. Really good with potato roti too.

  2. Annette
    June 9, 2021 / 3:04 am

    I love Curry’s and Salmon so I can’t wait to make this I’m sure it’s as tasty as it looks yum

  3. Sue
    December 20, 2019 / 8:06 pm

    How mum made it, RIP and she was the most awesome untrained chef ever.

  4. March 17, 2019 / 3:32 pm

    I must say, I do this each time I fix Salmon.

  5. Bernadette DeMone
    March 6, 2019 / 4:26 pm

    Hi Chris,
    This sounds like something I can make up in Nunavut. Not a lot of ingredients but good protein and would give me two meals. I will have to take some tomatoes in my suitcase. I always take hot peppers.

  6. Sato
    July 17, 2018 / 11:44 pm

    Hey Chris, awesome recipe as usual, I make this with canned mackerel, in tomato sause or in water, the difference with my recipe though, I use 3/4 tbsp tumeric and 1/2 tbsp madras curry, 1/2 tbsp grated ginger and a couple tamarinds, all saute in the curry mix and when almost finished add juice of 1/2 lemon. Just delicious

  7. Julo
    May 12, 2015 / 6:50 pm

    Made this but instead of using olive oil I used coconut oil with the garlic onioN scallion and scotchy. I used coconut water to catch and solidify the paste. Outcome…I didn’t get one flippin bite after the rug rats and the wife left the pot…..smh

  8. Mina
    April 27, 2015 / 1:31 pm

    Just made this and ate it over rice and some spinach leaves. DELICIOUS!! Thanks

  9. October 22, 2014 / 11:50 am

    Sounds great for a late night dish! Since I rarely have any left-over rice I’ll try it with couscous.

  10. Daisy
    August 26, 2014 / 7:24 am

    Looks good but wow, is that really only 1 tablespoon of curry? It looks like at least 3.

  11. garvan
    March 16, 2014 / 7:35 pm

    A bit of lemon juice kicks this up a whole new level.

  12. Mary
    March 9, 2014 / 1:39 pm

    Loved the curry salmon, made it for a evening meal, you truly make me shine Chris, thank you!!!! FYI Chris always uses tomatoes!!!!

  13. Patricia Dsilv
    February 20, 2014 / 10:41 pm

    A tasty easy to prepare dish. However I omitted the scallion for lack of it substituted a green chillie for the hot pepper and forgot to add the dash of pepper. Still turned out easy on the palate.

  14. Chrissy
    February 2, 2014 / 1:00 am

    Looks like just what I was looking for. Although I noticed tomato in the recipe but not in list of ingredients? Will be making this soon. Thank you for posting. Love the site.

  15. donna
    November 23, 2013 / 5:47 am

    Thank you so much for this simple but tasty dish, my children love other canned fish but tend to avoid salmon,, finally an easy way to get them to eat more lovin it, ta chris excellent web site

  16. Rachelle
    October 24, 2013 / 6:37 pm

    can this be made using tuna or saltfish?

  17. Les Chandler
    August 21, 2013 / 12:27 pm

    Looking forward to trying out the curried salmon. Can it be frozen for re-heat later? I tend to cook in batches of 4 meals at a time, takes no loner than cooking a one off. Have just subscribed to site.

  18. Gary
    August 14, 2013 / 9:54 pm

    I do something very similar. Saute onion with black mustard seeds and cumin seeds. When the onion is soft I add peeled and julienned ginger, and finely chopped garlic. Then turmeric, frying a bit and then the canned salmon. Add chopped tomatoes and green peas to warm through.

  19. monique
    July 11, 2013 / 7:00 pm

    thank u for all your dishes u r heaven sent can’t get good Caribbean food in brooklyn

    • September 11, 2013 / 4:49 pm

      in brooklyn or any city timing is always important, caribbean restaurants are usually closed by 5 or 7pm sad to say.

  20. Lydia
    December 17, 2012 / 12:28 pm

    this was the first meal i ever learned how to cook; it's really delicious..i tend to add potatoes (alloo) too…oh gosh there are no words haha! yummmmm!!

  21. azurine
    December 3, 2012 / 11:07 pm

    I made it…it was my first time making salmon,and it was dddeelicious.great recipe.thnx,it will become one of my regulars.

  22. October 23, 2012 / 11:04 am

    Thanks Chris this curry salmon recipe is indeed a must try. I am sure it will go well with white rice mmmm….

  23. Radha Nehorah
    October 20, 2012 / 8:35 pm

    Hi Chris,great dish again.just a few ideas,you can use pimento peppers and shadon beni if you have ,Also try grinding the garlic,,it adds more flavour,it makes this dish mouth watering. You can also squeeze half of of a lime ,helps to cut the freshness.ok!!!!!

  24. cheryl
    August 24, 2012 / 7:38 am

    Never thought of it…looks real easy. Will Try

  25. beret
    August 10, 2012 / 2:33 pm

    This is awesome i cent stop eating it 🙂 Peace

  26. Alf G
    June 19, 2012 / 4:48 am

    I will certainly try that dish some time. I love salmon. Thanks Chris.

  27. anitawhyte
    May 21, 2012 / 4:05 pm

    fast dish I would like to try that soon.

  28. Nibbles
    February 5, 2012 / 12:54 am

    It is fab, fab, fab,. Easy to make, even more nutritious with brown rice / /broccoli :). When I run out of tins of salmon I'm gonna try tuna!

  29. latosha
    January 11, 2012 / 9:37 am

    Hi Chris, Ok I made this last night. I'm not really a salmon girl but my daughter loves it and its usually easy to make on a late night, this and corned beef. I have to say that I was a bit disappointed because I thought the touch of curry and hot pepper would have added a big punch but for me it didnt do that. I think the dish is awesome but I can do with or without the curry and this is how I usually make it anyways. I still think you are great, I love the site and have been making a dish a night almost. Its great to have such clear directions and serving sizes.
    Thank you.

    • January 16, 2012 / 10:12 am

      This is awesome i cent stop eating it 🙂 Peace

  30. NZSarah
    October 27, 2011 / 3:44 pm

    I googled salmon curry last night and came across your recipe, made it and it was EXCELLENT so yum! The only difference I added a can of crushed tomatoes yum

  31. Jay
    July 8, 2011 / 8:33 pm

    Chris, this looks delish I'll have to try.

  32. kdzelaya
    June 21, 2011 / 11:25 pm

    Hi Chris:

    This recipe looks like something I will have to try immediately. I will let you know how it comes out. I have no doubt that it will be a crowd favorite!!

    Peace,

    Karen

  33. donna
    April 18, 2011 / 11:09 am

    hey Christ i visit my folks for Good Friday and we make this dish except we don't put curry, we put fine tyme celery,parsley, sweetpepper, everything else is the same and we boil all the provision you could think about stew lentil ,rice, Mackerel in the tin done the same way as the salmon for those who don't like salmon, toss green salad with water cress and a bottle of red wine my father does not like white wine for Good Friday.
    have a solemn holy week and a blessed Easter.
    Donna

  34. Judy
    March 9, 2011 / 5:20 pm

    Looking forward to trying this. Happy to see the no salt as you are right there is more then enough in the canned salmon. Judy 1st day of lent

  35. Jae
    December 22, 2010 / 9:17 am

    I made this last nite and it was soooooooooo good! i wasnt sure about how i felt with curry and salmon together but it was absolutely awesome. This is the second recipe from this site that I have tried that was perfect! Thanks 🙂

  36. Sujata Basu
    December 11, 2010 / 12:18 am

    Chris you are amazing…so creative..i'll definitely try this dish…love salmon…today i tried coconut sweet bread and it came out perfect…it tastes absolutely delicious…reminded me of my friend Edith Ocho…who made this cake for me so many times when I used to live there…

  37. ann
    November 3, 2010 / 4:35 pm

    very delicious recipe
    i tried it and its extremely easy to make

  38. michael
    October 30, 2010 / 6:11 pm

    Wow Chris thanks again that looks quick and amazingly good!

  39. Darryl
    October 24, 2010 / 6:09 pm

    Don'y forget to squeeze half a lime to cut the freshness

  40. Lois
    October 17, 2010 / 7:54 am

    This recipe sounds ideal for a busy day. Planning to try soon.

    Lois

  41. Pamela
    October 13, 2010 / 4:41 pm

    The is one of the easiest and quickest meals to prepare and oh so good.
    Thanks Chris for your great recipes…

  42. cheryl
    October 12, 2010 / 12:49 pm

    Good recipe. Easy to make

  43. Cheryl
    October 12, 2010 / 12:47 pm

    Tried this for my hubby. he loved it. i loved it too because it was simple to make.

  44. kent
    October 10, 2010 / 3:24 pm

    man u make that curry salmon to

  45. Rodina
    October 10, 2010 / 3:01 pm

    This certainly sounds creative and easy. I will try it soon.

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