One-pan Thai green salmon served in a casserole dish

One-pan Thai green salmon

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(18 ratings)

Prep: 10 mins Cook: 50 mins


Serves 4

Try this creamy one-pan Thai green salmon when you're next entertaining. The fresh flavours are enhanced with the sweet roasted shallots and potatoes

Nutrition and extra info

Nutrition: Per serving

  • kcal667
  • fat46g
  • saturates19g
  • carbs21g
  • sugars8g
  • fibre4g
  • protein41g
  • salt1.2g
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  • 2 tbsp vegetable oil
  • 2 shallots, thickly sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

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



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 lemongrass stalk, bashed
  • 4 tbsp Thai green curry paste
  • 400g can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 200-300ml vegetable stock
  • 1-2 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • ½ -1 tbsp brown or palm sugar
  • 1 courgette, trimmed and peeled into ribbons



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 100g baby spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 4 skinless salmon fillets



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 3 limes, 2 juiced plus 1 cut into wedges to serve



    The same shape, but smaller than…

  • 3 spring onions, finely sliced (optional)
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful of coriander or Thai basil, roughly chopped, to serve
  • cooked jasmine rice or rice noodles, to serve (optional)


  1. Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don’t burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.

  2. Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.

  3. Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.

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Comments, questions and tips

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Liv Metcalf's picture
Liv Metcalf
29th Jun, 2020
This has the potential to be a decent meal, however the cooking times are way off. We used quartered baby jersey royal new potatoes, however when the recommended cooking time was up they were still completely raw and the salmon wasn't there either. We ended up having to disassemble the dish and cook the potatoes for an extra 25/30 mins on top of the recommended cooking time. It's a lot easier to make a Thai green curry the traditional way and spend an extra couple of mins on the washing up.
jaded84's picture
3rd Jun, 2020
I made this dinner in a pan on a hob rather than in the oven. I used new potatoes which were boilef instead of roasted. In everything else I kept to the recipe and it came out very nise!
5th May, 2020
I'm going to be honest and agree with Peter, this recipe is poor and by far the worse recipe I've now followed from the BBC Good Food. I followed it exactly and actually left it longer in the oven than recommended and still, the potatoes came out uncooked. Had to transfer it to a pan to cook for another 10 minutes. Beside that, it's a lot of faff. Why not just cook it in a pot like a normal green Thai curry? Me thinks the author wants to be different, but why fix something that's not broken? Poor.
Peter Howells's picture
Peter Howells
15th Jan, 2020
This recipe is really poor. There are no instructions to put in the green peppers and, if you follow the recipe the potatoes are not cooked. Really bad. We had to disassemble the ingredients to correct. Shame on you.
3rd Mar, 2020
Hi Peter, Sorry to hear you had trouble with this recipe - how frustrating. There aren’t green peppers in this recipe but if you wanted to add them, you could add them to the dish along with the shallots, potatoes and green chilli in Step 1 of the method. The baby new potatoes are quartered and cooked for 35-45 minutes so I’m surprised they were under cooked. If you were using larger new potatoes you could thickly slice them, so they cook evenly. I hope you make this recipe again with success! Best wishes, Anna.
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