Try this easy salmon bake, then check out more salmon recipes such as our Thai green salmon burgers.


  • 4 skinless salmon fillets
  • 1 tbsp olive oil
  • 1 
onion, thinly sliced
  • 2 large cloves garlic, crushed
  • a thumb-sized piece 
ginger, crushed
  • 2 red chillies, finely chopped
  • 1 stick lemongrass, finely chopped
  • 2-3 tbsp (depending on how hot you like it) Thai red curry paste
  • 1 tbsp soy sauce
  • 400g tin chopped tomatoes
  • 400ml tin coconut milk
  • 1 lime, zested and juiced
  • 300g green beans, trimmed
  • 1 tbsp desiccated coconut
  • a small bunch coriander, roughly chopped
  • cooked basmati rice, to serve


  • STEP 1

    Lightly season the salmon. Heat the oven to 200C/fan 180C/gas 6. Put the oil, onion, garlic, ginger and some seasoning in a pan over a medium heat, and fry for 5 minutes or until translucent. Add the chilli and lemongrass, and fry for another minute. Stir in the curry paste and mix for 1 minute. Splash in the soy sauce followed by the chopped tomatoes, coconut milk and lime zest, and mix together.

  • STEP 2

    Put the salmon fillets side by side in a medium roasting tin so that they fit snugly. Add the green beans around the fish and spoon over the coconut curry mixture. Season and bake for 15-20 minutes or until the salmon is cooked through.

  • STEP 3

    Toast the desiccated coconut in a frying pan for 2-3 minutes or until browned.

  • STEP 4

    Finish by scattering over the toasted coconut, chopped coriander and a generous squeeze of lime juice. Serve with basmati rice, if you like.

Try more of our salmon recipes...

Chilli Salmon Recipe with Chopped Salad

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