Dinner

One-Pan Thai Green Salmon Recipe

Name: One-Pan Thai Green Salmon Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Thai
Ingredients: 2 tbsp vegetable oil; 2 shallots, thickly sliced; 1 green chilli, deseeded if preferred, 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)

ByLuna Ryder November 19, 2025November 19, 2025

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Introduction

This one-pan Thai green salmon is a vibrant, flavorful dish that combines tender salmon fillets with aromatic green curry sauce and fresh vegetables. It’s an easy, fuss-free meal perfect for weeknights or when you want a taste of Thai cuisine at home.

An oval metal pan holds a meal with four pieces of golden-brown cooked salmon, each placed evenly across the pan from top to bottom. Surrounding the salmon are green vegetable curls that look like zucchini ribbons, mixed with bright green herbs and leafy greens scattered over the dish. The base layer is a light brown sauce with sliced ginger and small pepper slices visible. The pan sits on a white marbled surface with a folded grey cloth near the left side and a small white bowl with white rice noodles partially visible in the bottom left corner. 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: Heat the oven to 200°C (180°C fan) or gas mark 6. Pour the oil into a deep roasting tin or dish about 30 x 25cm. Add the shallots, sliced green chilli, quartered potatoes, and bashed lemongrass, then toss to combine. Roast for 10 minutes until fragrant, watching the shallots to prevent burning.
Step 2: Remove the dish from the oven and stir in the Thai green curry paste to coat all the ingredients evenly. Return to the oven for 2 minutes to release the aromas.
Step 3: Mix in the coconut milk and 200ml vegetable stock. Put the dish back in the oven and roast for 15-20 minutes until the sauce thickens slightly and the potatoes are becoming 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 the sauce seems too thick, add an extra 50-100ml vegetable stock. The courgette and spinach will also release moisture as they cook.
Step 5: Nestle the salmon fillets into the curry sauce. Return the dish to the oven and bake for 10-15 minutes, or until the salmon is cooked to your liking.
Step 6: Remove from the oven, stir in the juice of 2 limes, and adjust the sauce seasoning with more lime juice or fish sauce if needed. Scatter over sliced spring onions (if using), chopped coriander or Thai basil, and extra sliced chilli.
Step 7: Serve with cooked jasmine rice or rice noodles and lime wedges on the side for squeezing over.

Tips & Variations

You can swap the green Thai curry paste for red if you prefer a spicier kick, or try making your own curry paste for a personalized flavor.
For variety, replace the salmon with firm white fish fillets, king prawns, or vegetable options like aubergine and tofu.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until piping hot. The salmon may become a little firmer after reheating, so enjoy within a day or two for best texture and flavor.

How to Serve

The dish is served in an oval metal pan with four pieces of cooked salmon, each with a golden brown crust on top. Around and under the salmon, there are light green zucchini ribbons, some rolled up, giving a curly shape with a soft texture. Mixed in the pan are green leafy herbs scattered loosely on top and around the salmon. Small potato pieces with a light yellow color are partly submerged in a light green broth or sauce that fills the bottom part of the pan. The pan is placed on a white marbled surface with a small white plate holding white rice noodles and lime wedges nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets; just make sure they are fully thawed and patted dry before cooking to ensure even cooking.

What can I substitute for fish sauce?

If you don’t have fish sauce or prefer a vegetarian option, use soy sauce or tamari as a substitute. This will alter the flavor slightly but still adds the desired salty umami.