This baked Thai salmon and vegetables recipe is a simple sheet pan dinner with bold Thai flavors and minimal prep. Perfect for busy nights.
This baked Thai salmon and vegetables recipe is super easy, comforting, nourishing, fresh and vibrant.
It is made in a single roasting pan, which already makes it appealing, but the real reason I love it is the balance of flavors.
You get the richness of coconut milk, the gentle heat and complexity of Thai red curry paste, and the natural sweetness of roasted vegetables all working together.
My husband isn't a huge fan of Thai flavours (strangely!), but he loves this meal because the lemongrass and other Thai flavours aren't overpowering. It has lots of flavour, but it's not spicy.
The salmon bakes gently in the sauce rather than drying out, which means you do not need to babysit it.
The vegetables roast first so they develop color and flavor before everything comes together. That extra step makes a big difference.
This recipe is Thai-inspired rather than traditional Thai. It borrows flavors commonly used in Thai cooking such as red curry paste, coconut milk, garlic, ginger, and lime.
Try serving it with rice for a heartier meal. We love Texas Roadhouse Seasoned Rice (copycat) but Jasmine or Basmati is more traditional!
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Thai Red Curry Paste
Thai red curry paste is the backbone of this recipe. It is a concentrated blend of red chilies, aromatics, and spices that delivers depth without requiring a long ingredient list.
Brands vary in heat and saltiness, so tasting and adjusting is always a good idea. Combined with coconut milk, it creates a sauce that is rich, savory, and gently spicy.
Why You'll Love This Recipe
- This meal keeps cleanup minimal and stress low.
- Thai red curry paste delivers big flavor with very little effort.
- Coconut milk creates a creamy sauce without using dairy.
- Salmon stays moist and tender when baked in sauce.
- Roasted vegetables make this a nourishing meal.
- The recipe is naturally gluten free and dairy free.
- Leftovers reheat well for lunches the next day. Though I love them cold as a salad too.
Ingredients
You only need simple pantry ingredients for this recipe!
- Salmon fillets. Choose evenly sized fillets so they cook at the same rate.
- Sweet potatoes. These add natural sweetness and substance, balancing the spice of the curry paste.
- Red onions. Roasting mellows their sharpness and adds depth to the overall flavor.
- Carrots. Carrots bring sweetness and hold their texture well during roasting.
- Vegetable stock. This thins the curry paste into a sauce that coats everything evenly.
- Thai red curry paste. The main flavor driver, providing heat, spice, and aromatics.
- Coconut milk. Full-fat coconut milk gives the sauce richness and body.
- Broccoli florets. Added later so they stay vibrant and slightly crisp rather than mushy.
- Oil. A neutral oil helps the vegetables roast evenly and develop color without overpowering the dish.
- Garlic. Fresh garlic adds savory depth to the sauce.
- Ginger. Ginger brings warmth and brightness that complements the coconut milk.
- Fresh herbs. Coriander or parsley adds freshness at the end.
- Lime. Lime juice sharpens and balances the richness just before serving.
See the recipe card for quantities and method.
How to make Baked Thai Salmon
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Preheat your oven to 400°F (200°C).
Toss the sweet potatoes, onions and carrots in the oil and spread out in a large deep roasting pan. Roast in the oven for 20-25 minutes, turning halfway, or until starting to brown and getting tender.
Meanwhile, whisk the vegetable stock and curry paste together in a saucepan over a medium heat until warm (not boiling), then whisk in the coconut milk and heat briefly. Set aside, but keep it warm (heating up if necessary).
When the vegetables are cooked, add the broccoli to the roasting pan and stir the vegetables gently. Place the salmon fillets on top of the vegetables then pour the warm thai sauce over it all.
Place the roasting pan back into the oven and cook for a further 15 minutes or until the salmon is cooked through and flakes easily with a fork.
Serve topped with chopped herbs and a lime wedge. For a heartier meal, serve with rice or noodles.
Scroll down for the full ingredients list and method.
Serving Suggestions
- Serve over steamed jasmine rice.
- Pair with rice noodles for a slurpable base.
- Spoon over quinoa for a high-protein option.
- Serve with cauliflower rice for a low-carb meal.
- Add a simple cucumber salad on the side. Try Smoked Salmon Cucumber Salad.
- Serve with naan-style flatbread for dipping.
- Pair with a crisp green salad.
- Add extra lime wedges at the table.
- Sprinkle with toasted peanuts for crunch.
- Serve family-style straight from the roasting pan.
Variations
- Use green curry paste instead of red for a different flavor profile.
- Swap salmon for cod or haddock, adjusting cooking time as needed.
- Use butternut squash instead of sweet potatoes.
- Add a splash of fish sauce for deeper savory flavor.
- Make it spicy by adding fresh chili or chili flakes.
More Salmon Recipes
Storage, Freezing, Make-Ahead Advice
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in the oven or microwave to avoid drying out the salmon.
- Freezing isn't recommended.
- For make-ahead prep, roast the vegetables and prepare the sauce separately, then assemble and bake when ready.
Recipe Tips
- Roast the root vegetables first so they caramelize properly.
- Keep the Thai curry sauce warm before pouring it over the salmon.
- Do not overcook the salmon, as it will continue cooking slightly after leaving the oven.
- Taste the sauce before baking and adjust seasoning if needed.
- Use a deep roasting pan to prevent spills in the oven.
- If using frozen salmon, thaw it fully and pat it dry before baking to avoid excess liquid.
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📖 Recipe
Baked Thai Salmon and Vegetables
Equipment
- saucepan
- Rimmed baking sheet
Ingredients
- 2 tablespoons oil
- 2 cups sweet potatoes peeled and cut into chunks
- 2 red onions cut into wedges
- 3 carrots peeled and cut into large slices
- 1 cup vegetable stock
- 3 tablespoons Thai red curry paste
- 1 cup coconut milk
- 2 ½ cups broccoli florets
- 3 cloves garlic finely chopped
- 1 teaspoon ginger minced
- 4 salmon fillets
To serve:
- Coriander or parsley chopped
- 1 lime cut into wedges
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the sweet potatoes, onions and carrots in the oil and spread out in a large deep roasting pan. Roast in the oven for 20-25 minutes, turning halfway, or until starting to brown and getting tender.
- Meanwhile, whisk the vegetable stock and curry paste together in a saucepan over a medium heat until warm (not boiling), then whisk in the coconut milk and heat briefly. Set aside, but keep it warm (heating up if necessary).
- When the vegetables are cooked, add the broccoli to the roasting pan and stir the vegetables gently. Place the salmon fillets on top of the vegetables then pour the warm thai sauce over it all.
- Place the roasting pan back into the oven and cook for a further 15 minutes or until the salmon is cooked through and flakes easily with a fork.
- Serve topped with chopped herbs and a lime wedge. For a heartier meal, serve with rice or noodles.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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