Baked Coconut Curry Salmon. – Half Baked Harvest

Almost effortless, Baked Coconut Curry Salmon. Made with flavorful Thai red curry paste, creamy coconut milk, and a quick homemade spicy curry powder. Finish each bowl off with steamed rice, then serve with a spicy-sweet mango jalapeño salsa. You’ll have the perfect dinner that can be enjoyed any night of the week. This meal is quickly made all in one dish. Simply mix, bake, and serve—easy peasy!

It might be obvious, but I’ve been loving these baked, one-pan dinners. I first started making this style recipe with chicken. I shared my spicy sesame butter chicken and then everyone’s favorite, creamy parmesan ranch chicken. And now we’re using the same method, but with salmon!

It never crossed my mind to try a one-pan seafood dinner like this, but now that I’ve baked this salmon curry this way, I’m hooked. This dish could not have turned out more delicious, and it was so easy to put together.

Like a one-pan chicken recipe, mix everything together with the salmon and bake until you have a rich, creamy sauce.

My current obsession is coconut. I’ve been using it in both savory and sweet recipes! The fact that Easter is just around the corner probably has something to do with this obsession. But either way, you can expect more yummy coconut recipes coming soon!

And one of my personal favorite ways to enjoy salmon is in a coconut curry sauce!

All the details you need

Step 1: the curry powder

This recipe calls for spicy curry powder. I either order mine on Amazon or make a quick homemade blend. The homemade blend is my favorite because I can customize the flavors to our liking.

I use lots of cumin and ginger with a touch of paprika, cayenne, garlic, onion, and cinnamon. It’s the perfect blend.

I shared the recipe in the notes. Of course, you can also just use store-bought curry powder with chili flakes.

Step 2: mix the salmon

Cube the salmon pieces, then place them in a baking dish with a small amount of cream cheese. The cream cheese probably sounds weird, but it helps create a creamier sauce. You can also try using sour cream, but I think the cream cheese is best here.

Mix the salmon and cream cheese with the curry powder, curry paste, fresh ginger, and a shallot. You can also add garlic if you want more flavor.

Then, pour over a can of coconut milk—I use full-fat for best results. Then add some tamari.

Step 3: bake

Next, add butter slices to the top of the salmon. Then, sprinkle with sesame seeds.

Bake the salmon in the sauce until it bubbles around it and has thickened. Note that the sauce may look watery at first, but it just needs to be stirred. Once stirred and allowed to settle for a minute, the sauce will get creamier.

Step 4: the mango

I love to serve this creamy salmon with a spicy-sweet mango salsa: fresh ripe mango, jalapeños, cilantro or basil, limes, and chopped green onion.

One of my all-time favorite mixes. You could even add a diced avocado as well.

Step 5: serve

To no one’s surprise, I serve the salmon and sauce over rice. It’s essential for soaking up all that yummy curry sauce. Then top with lots of mango salsa.

A great (non-boring) simple recipe to really keep things fun throughout the week!

Looking for other dinner recipes? Here are my favorites: 

Thai Black Pepper Chicken and Garlic Noodles

One Pot Stove-Top Mac and Cheese

Honey Garlic Salmon Soba Noodle Bowls

Coconut Milk Braised Black Pepper Chicken

Coconut Curry Salmon with Garlic Butter

Lastly, if you make this Baked Coconut Curry Salmon, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!