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Green Curry Salmon

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This quick and easy Green Curry Salmon recipe is made with tender salmon, fresh baby bok choy, and the most delicious Thai-inspired lime coconut green curry sauce. Ready to go in less than 30 minutes!

Green Curry Salmon

New favorite salmon recipe alert! ♡

We’ve been making riffs on this green curry salmon recipe all summer long and have agreed that it has now totally earned a permanent spot in our regular dinner rotation. It’s impressively quick and easy to whip up in just a half hour or so. And oh my goodness, you guys, the coconut-lime green curry sauce we’re working with here is downright divine.

Just roast up some salmon filets (or you could opt for shrimp, chicken or tofu), sauté some fresh baby bok choy and red onions (or whatever veggies you happen to have in the crisper drawer), stir in some coconut milk and seasonings to bring together this ultra-fresh, bold and zesty curry sauce. And then serve it all up over rice or noodles, garnished with lots of fresh cilantro and an extra squeeze of lime juice. And enjoy every last bite!

We’ve decided it’s the perfect healthy comfort food to start transitioning us all from the cool citrusy flavors of summer cuisine to the warmth and coziness of winter ahead. So bring home some salmon and give it a try!

Baked Salmon Filets

Green Curry Salmon Ingredients:

Here are the ingredients you will need to make this Thai-inspired green curry salmon recipe:

  • Salmon filets: Whatever type of salmon filets you love best.
  • Veggies: I use a mix of red onion and baby bok choy in the coconut green curry sauce, but feel free to use whatever stir-fry-friendly veggies you love best.
  • Seasonings: A zesty mix of green curry paste, garlic and fresh ginger (or ground ginger).
  • Coconut milk: I love using full-fat coconut milk to make this sauce extra-creamy, but you are welcome to use low-fat coconut milk instead if you prefer.
  • Limes: I recommend going big on the amount of lime juice (and zest) that you use here. It really brightens up the flavors and makes the sauce taste so fresh!
  • Cilantro: And finally, I recommend garnishing each serving with lots of chopped fresh cilantro.

Ingredient amounts included in the recipe box below.

Green Curry Sauce with Bok Choy and Red Onions

How To Make Green Curry Salmon:

To save time, I recommend prepping all of your ingredients while the broiler heats up. Then I recommend adding the salmon to the oven around the time that you begin sautéing the bok choy, in order for the salmon to finish cooking around the time that the sauce is ready. If you don’t already own a cooking thermometer, I also highly recommend purchasing one to ensure that your salmon is perfectly cooked every time. ♡ Here is a quick overview of the steps to make this salmon curry:

  1. Roast the salmon. Brush your filets with a bit of oil, season with S&P, then roast until cooked.
  2. Sauté the veggies. Meanwhile, sauté the red onion in oil, followed by the chopped bok choy stalks (we’ll save the leaves for later), garlic, ginger and curry paste.
  3. Finish the sauce. Next, add in the coconut milk and continue heating the sauce until it almost reaches a simmer. Then reduce heat to low, stir in the dark green bok choy leaves and lime juice, and season the sauce with extra S&P if needed.
  4. Serve. Serve the salmon, veggies and sauce over rice, garnished with lots of fresh cilantro and an extra lime wedge. And enjoy!!

Detailed instructions included in the recipe box below.

Baked Salmon with Green Curry Sauce Closeup

Possible Variations:

Here are a few possible variations to this recipe that you are welcome to consider too!

  • Pan-sear (instead of roast) the salmon: If you prefer not to heat up the oven, you could opt to pan-sear the salmon in a (separate) non-stick skillet while cooking the coconut curry sauce.
  • Use a different protein: If salmon isn’t your thing, you could sub in a different kind of fish that you prefer. Or you could opt instead for chicken, steak, shrimp or tofu.
  • Use different veggies or greens: Just about any stir-fry friendly veggies or greens would work in this recipe in place of (or in addition to) the bok choy and red onions, so feel free to use whatever you have in the crisper drawer.
  • Make it milder: If you are averse to heat, I recommend starting with just 1 tablespoon of the green curry paste. Then you can always add more later when you are seasoning the sauce, if you would like.
  • Make it even spicier: The green curry paste already adds a notable kick to this recipe. But if you would like to make yours even spicier, feel free to add a few slices of Thai bird chiles or serrano pepper to the coconut curry sauce.
  • Serve with noodles or bread: This green curry would also be delicious served over rice noodles or with some crusty bread.

Green Curry Salmon over Rice

More Favorite Salmon Recipes:

Looking for more easy salmon recipes? Here are a few of my all-time faves:

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Green Curry Salmon

Green Curry Salmon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 22 reviews
  • Author: Ali
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 servings 1x


This quick and easy Green Curry Salmon recipe is made with tender salmon, fresh baby bok choy, and the most delicious Thai-inspired lime coconut green curry sauce.  Ready to go in less than 30 minutes!


  • 4 salmon filets
  • 2 tablespoons olive oil, divided
  • fine sea salt and freshly-cracked black pepper
  • 1 red onion, peeled and thinly-sliced
  • 8 ounces baby bok choy, roughly chopped (with light green stalks and dark green leaves separated)
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger*
  • 1 to 2 tablespoons green curry paste
  • 1 (15-ounce) can full-fat coconut milk
  • zest and juice of 1 large lime
  • toppings: chopped fresh cilantro, extra lime wedges


  1. Roast the salmon. Heat oven to 450°F.  Line a baking sheet with parchment* or foil.  Place the salmon filets on the parchment, brush evenly with 1 tablespoon oil, then sprinkle evenly with a generous pinch of salt and black pepper.  Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet).  You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.  Remove from the oven and set aside.
  2. Sauté the veggies. Meanwhile, as your oven is heating for the salmon, heat the remaining 1 tablespoon olive oil in a large sauté pan over medium-high heat.  Add the onion and sauté for 4 minutes, stirring occasionally.  Add in the chopped light green parts of the bok choy, garlic, ginger and sauté for 2 minutes, stirring often.  Add in the green curry paste* and sauté for 1 minute, stirring often.
  3. Finish the sauce. Add in the coconut milk, giving it a good stir until the curry paste has evenly dissolved into the sauce.  Continue cooking until the sauce nearly reaches a simmer, then reduce the heat to low.  Stir in the dark green bok choy leaves and the lime juice until combined.  Then give the sauce a taste, and season with salt, pepper, and/or extra lime juice as needed.
  4. Serve. Serve the salmon, veggies and sauce over rice, garnished with lots of fresh cilantro and an extra lime wedge.


Ginger: Feel free to substitute 1 teaspoon ground ginger in place of fresh ginger, if you prefer.

Parchment warning: Use parchment in this recipe at your own risk.  Most brands do not recommend using parchment in ovens above 420-450°F, but I often do without a problem.  If you do use parchment at high heat, it’s always a safe practice to keep an eye on it.

Salmon temperature: The FDA recommends cooking salmon to an internal temperature of 145°F, measured in the thickest part of the salmon filets.  The salmon will continue to cook a bit more once it has been removed from the oven, so I would pull it out of the oven once it reaches an internal temperature of 140°F.  Or if you like your salmon a bit less cooked (as I do), I would recommend pulling it out at 135°F.

Green curry paste: I really love this recipe with a full 2 tablespoons of green curry paste.  But if you are new to cooking with curry paste, or prefer a less intense curry flavor, I recommend starting with 1 tablespoon.  Then you can always add more when you are seasoning the sauce if you would like.  (Note that different curry paste brands also have slightly different flavors/intensities.)

Storage instructions: Leftovers can be refrigerated in a sealed container for up to 2 days.

Source: Recipe losely adapted from The New York Times.  We went the green curry paste route instead of using miso.

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32 comments on “Green Curry Salmon”

  1. Made this tonight with some sautéed chicken. It was fabulous!! We loved it…

  2. Can you make it with red curry paste in place of green?

  3. Wow. I absolutely love this! And these flavors work so well with salmon. Recipe printed!

  4. Very, very good. Just the right amount of heat. Will definitely make again. Thanks

  5. Absolutely delicious. My best friend and I made this together over Zoom and it was easy and fun to make, and we both freaked out when we took the first bite!

  6. Ali! You are my go to girl! This was DELICIOUS!! We’re cleaning up and my husband is still raving about it!! Super easy and flavorful! Thank you for sharing your talent!!

  7. This looks great. I often poach salmon in a little white wine with lemons on top of the salmon. Would it work to poach the salmon in the curry sauce, with sliced limes on top of the salmon? Seems like that might give the salmon more curry flavor??

  8. I prepared this last night and it was fabulous. My husband, who is very particular about curry, couldn’t stop raving about how good it was. This recipe is definitely a keeper.

  9. This was outstanding! Made extra sauce and put over chicken another night.
    Sooooo good.

  10. Restaurant quality during this time of quarantine. Really delish. Thanks for this. This is now my second recipe from this site and second 5 star review. Great stuff.

  11. Made this and loved it. Next time I’ll double the sauce for over the rice. It was perfect for lunch the next day.

  12. Family loved it! My kids aren’t the biggest fish fans, but they loved this recipe and went back for seconds

  13. This was SO GOOD! I had different veggies on hand (onions, red bell peppers, snap peas) and it still turned out amazing. I can’t wait to make this again!

    • Great recipe base. I had thai green curry simmer sauce on hand, so replaced that for curry past and coconut milk (lower calories too) and it turn out yummy!
      I like your recipes.

  14. This was a quick and easy recipe that tasted like it took so much longer to cook thanks to the complexity of the curry paste. I added a few dashes of Thai fish sauce for some of that Asian umami, and a light sprinkle of brown sugar. It’s just what I’ve seen on YouTube from Thai chefs. This one is a keeper!

  15. This was delicious! I added mushrooms and an extra teaspoon of green curry paste. I also added extra lime juice and some lime zest. I made it with halibut since i had that on hand, and can’t wait to make it again with salmon. Will absolutely make again!

  16. So good! My husband and two toddlers all cleaned their plates!

  17. Made this for my family last night! They were raving about it. It was a hit!! Thank you for sharing your talent.

  18. Ready in 30! Super tasty!

  19. Made this for Valentine’s Day, it was so tasty! I added mushrooms, otherwise followed the recipe. I could not see where the lime zest was to go, so I used it to finish, very beautiful dish.

  20. My husband and I LOVED this!! Made it exactly as written except grilled the salmon and added additional veggies (broccoli and red bell peppers). We will definitely make this again. Thank you!

  21. Easy to make and very delicious! Thank you for this recipe!

  22. I barely cook and I am pretty much a novice in the kitchen. This recipe tastes good and was quick and simple to make even for someone like me! Gives me confidence in my cooking. Definitely, will be making this again.

  23. I made this for my family. My son and husband are big eaters so I doubled it and put it over orzo pasta. We all went nuts! I used 3 tbsp green curry because I doubled it. It was a bit too spicy for me but they all loved it! My husband said don’t lose this recipe! Yum

  24. This is a special-occasion meal with weeknight ease. I cooked the salmon at 400 for 10 minutes, which was perfect. Otherwise, I followed the recipe exactly, and it was delicious. My husband—usually not a fan of leftovers—was excited to hear we had enough for another meal.

  25. If I make anythnig with bok choy can I freeze it as I live alone and I hate to waste food I am actually looking for recipes that I can make ahead and freeze using lots of veggies fish chicken and rice I also need them to be as simple as possible I am a 91 year old very independent person

  26. Absolutely delicious and perfect as written. I will be making this regularly now. We eat a lot of salmon & it’s WONDERFUL to have a recipe with such a different flavor profile that uses it. Thank you for yet another fantastic recipe. : )

  27. I’ve made this multiple times and it’s great! I’m looking to change it up a little on the plating, and with a crispy skin salmon. If I wanted to get a really green appearance to the curry (usually it’s milky colored) could I blend it? I imagine that blending bok choy would make the curry very green, but I’m nervous to blend all the ingredients in here since obviously the proportions aren’t meant for puree. And I’m also afraid if I puree it that the bok choy will mellow out all the flavors so I won’t get the right balance. Any advice? :-)

  28. Absolutely delicious! Will definitely be making again. Thanks so much for sharing this wonderful recipe.

  29. Best curry recipe ever! Very easy to make, delicious and smells great. This dish will be a staple in our house. Even my 5-year-old peaky eater finished her plate. Thank you :)

  30. This was delicious! We are curry fans and this recipe rocks. Hubby was impressed and said to make sure and keep this one! And it was simple!