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
- 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.
- 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.
- 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.
- 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.