Green Curry Salmon Recipe

Green Curry Salmon Recipe

How To Make Green Curry Salmon

Cook a flavorful meal with this green curry salmon made with roasted salmon and sauteed bok in a creamy coconut sauce with a dash of lime juice.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 4salmon fillets
  • 2tbspolive oil,divided
  • fine sea salt and freshly-cracked black pepper
  • 1red onion,peeled and thinly-sliced
  • 8ozbaby bok choy,roughly chopped, with light green stalks and dark green leaves separated
  • 3clovesgarlic,minced
  • 1tbspfresh ginger,minced
  • 2tbspgreen curry paste
  • 15ozfull-fat coconut milk,(1 can)
  • 1zest juice of large lime

For Toppings:

  • chopped fresh cilantro
  • extra lime wedges


  1. Heat oven to 450 degrees F.  Line a baking sheet with parchment or foil. 

  2. Place the salmon fillets on the parchment, brush evenly with 1 tablespoon oil, then sprinkle evenly with a generous pinch of salt and black pepper. 

  3. Bake for about 4 to 6 minutes per half-inch of thickness (measured by the thickest part of the filet) until the internal temperature of the salmon reaches 135 to 140 degrees F. Or 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. 

  4. Remove from the oven and set aside.

  5. Meanwhile, as the 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. 

  6. 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.

  7. 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. 

  8. 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.

  9. Serve. Serve the salmon, veggies, and sauce over rice, garnished with lots of fresh cilantro and an extra lime wedge.


  • Calories: 1138.74kcal
  • Fat: 83.27g
  • Saturated Fat: 33.23g
  • Monounsaturated Fat: 21.07g
  • Polyunsaturated Fat: 16.56g
  • Carbohydrates: 13.46g
  • Fiber: 2.64g
  • Sugar: 2.84g
  • Protein: 84.96g
  • Cholesterol: 218.54mg
  • Sodium: 1498.66mg
  • Calcium: 132.01mg
  • Potassium: 1964.04mg
  • Iron: 5.84mg
  • Vitamin A: 37.80µg
  • Vitamin C: 46.26mg
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