Dinner

One-Pan Thai Green Salmon Recipe

Name: One-Pan Thai Green Salmon Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Thai
Ingredients: 2 tbsp vegetable oil; 2 shallots, thickly sliced; 1 green chilli, deseeded if preferred, sliced, plus extra to serve; 300g baby new potatoes, quartered; 1 lemongrass stalk, bashed; 4 tbsp Thai green curry paste; 400g can coconut milk; 200-300ml vegetable stock; 1-2 tbsp fish sauce; ½ -1 tbsp brown or palm sugar; 1 courgette, trimmed and peeled into ribbons; 100g baby spinach; 4 skinless salmon fillets; 3 limes, 2 juiced plus 1 cut into wedges to serve; 3 spring onions, finely sliced (optional); handful of coriander or Thai basil, roughly chopped, to serve; cooked jasmine rice or rice noodles, to serve (optional)

ByNoah Steele November 20, 2025November 20, 2025

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Introduction

This one-pan Thai green salmon is a vibrant, flavorful dish that combines tender salmon fillets with a fragrant, creamy curry sauce. With baby potatoes, fresh vegetables, and aromatic herbs, it’s a comforting meal perfect for busy weeknights or relaxed weekends.

An oval metal dish filled with four pieces of browned salmon fillets laid on a thick green curry sauce with visible herbs and spices. The curry has scattered small, sliced green herbs and chili on top. Thin, curled ribbons of green zucchini are spread across the dish, adding texture and height. Light yellow potato chunks sit nestled in the sauce, partly covered by the fish. The dish rests on a white marbled surface with part of a white bowl of white rice noodles visible in the bottom left corner and two lime wedges to the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp vegetable oil
2 shallots, thickly sliced

1 green chilli, deseeded if you like, and sliced, plus extra to serve
300g baby new potatoes, quartered

1 lemongrass stalk, bashed
4 tbsp Thai green curry paste

400g can coconut milk
200-300ml vegetable stock
1-2 tbsp fish sauce

½ -1 tbsp brown or palm sugar
1 courgette, trimmed and peeled into ribbons
100g baby spinach

4 skinless salmon fillets
3 limes, 2 juiced plus 1 cut into wedges to serve
3 spring onions, finely sliced (optional)

Handful of coriander or Thai basil, roughly chopped, to serve
Cooked jasmine rice or rice noodles, to serve (optional)

Instructions

Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Pour the vegetable oil into a deep roasting tin or dish about 30 x 25cm. Add the shallots, green chilli, quartered baby potatoes, and the bashed lemongrass. Toss everything together to coat evenly.

Step 2: Roast this mixture for 10 minutes until fragrant, watching carefully to prevent the shallots from burning. Remove the tray from the oven and stir in the Thai green curry paste to coat all the ingredients.
Step 3: Return the tray to the oven for 2 minutes to release the curry paste’s aroma, then pour in the coconut milk and 200ml of vegetable stock. Roast again for 15-20 minutes until the sauce thickens slightly and the potatoes begin to get tender.
Step 4: Season the sauce with fish sauce and brown or palm sugar to taste. Stir in the courgette ribbons and baby spinach. If needed, add another 50-100ml of vegetable stock to loosen the sauce, knowing the vegetables will release some moisture as well.

Step 5: Nestle the salmon fillets gently into the sauce. Return the dish to the oven and bake for a further 10-15 minutes until the salmon is cooked through to your liking.
Step 6: Remove from the oven and stir in the juice of two limes. Taste the sauce and adjust sweetness or acidity by adding more lime juice or fish sauce, if desired. Scatter over the sliced spring onions (if using), chopped herbs, and extra sliced chilli.
Step 7: Serve hot with cooked jasmine rice or rice noodles and lime wedges on the side for squeezing over.

Tips & Variations

Try swapping green curry paste for red Thai curry paste if you prefer a spicier kick, or make your own Thai curry paste using a trusted recipe.
You can replace salmon with firm white fish fillets, king prawns, or chunks of aubergine and tofu for different textures and flavors.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the sauce has thickened too much. For best texture, avoid overcooking the salmon when reheating.

How to Serve

The image shows a large oval metal pan with four golden-brown grilled salmon fillets arranged in a slightly curved line across the middle. Around and between the fillets are several layers of light green zucchini ribbons, wilted spinach leaves with a deep green color, and small cooked potato pieces with golden edges. The dish is topped with fresh green herbs and thin slices of green chili, adding contrast and brightness. The pan sits on a white marbled surface with a folded blue cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish without fish sauce?

Yes, you can substitute fish sauce with soy sauce or a vegetarian/vegan fish sauce alternative to maintain the umami flavor.

How do I know when the salmon is cooked?

The salmon is done when it flakes easily with a fork and is opaque in the center. Depending on the thickness of the fillets, 10-15 minutes baking should be sufficient.