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Baked Thai Red Curry Salmon

Baked Thai red curry salmon cooks in a 9x13-inch dish with coconut milk, red curry paste, fish sauce, and lime. The fillets bake until tender and flaky, coated in a creamy, gently spicy curry sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
resting 3 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Curry sauce
  • 1 can (13.5 oz) unsweetened coconut milk well shaken
  • 2 tbsp Thai red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp light brown sugar packed
  • 1 tbsp fresh lime juice
Salmon
  • 1 tsp neutral oil such as canola oil
  • 4 salmon 6-ounce skin-on fillets
  • 0.5 tsp kosher salt

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the curry sauce
  1. Heat the oven to 400°F.
  2. Whisk the coconut milk, red curry paste, fish sauce, brown sugar, and lime juice in a bowl until combined.
Bake the salmon
  1. Lightly grease a 9x13-inch baking dish with the oil.
  2. Arrange the salmon skin-side down in the dish and sprinkle evenly with the salt.
  3. Pour the curry sauce over and around the salmon.
  4. Bake for 15 to 20 minutes, until the thickest part of each fillet reaches 145°F.
  5. Rest the salmon in the dish for 3 minutes before serving.

Notes

For the best texture, avoid overbaking and check the thickest part of each fillet for doneness. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a fish-free variation, replace the fish sauce with tamari.