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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!

Baked Coconut Curry Salmon |

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!

Baked Coconut Curry Salmon |

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.

Baked Coconut Curry Salmon |

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.

Baked Coconut Curry Salmon |

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!

Baked Coconut Curry Salmon |

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!

Baked Coconut Curry Salmon

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 298 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 425°.
    2. In a baking dish, toss together the salmon, cream cheese, curry powder, curry paste, ginger, and shallot. Season with salt and pepper. Pour over the coconut milk. Add the tamari. Stir until creamy and well mixed. Arrange the butter slices over the salmon. Sprinkle with sesame seeds. Bake for 20-30 minutes until the sauce thickens and the salmon is cooked to your liking.
    3. Meanwhile, make the salsa. Mix everything in a bowl.
    4. Serve the salmon and sauce over bowls of rice. Top with lots of mango salsa.


Spicy Curry Powder:
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon paprika
1/2-1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cinnamon
kosher salt and black pepper - to taste
Mix everything to combine. Makes 2-3 tablespoons. 
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Baked Coconut Curry Salmon |

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  1. 5 stars
    We loved this so much. Every time I think one loved one of your salmon dishes I try a new one and have a new favorite.

    This was flavorful right to the edge, the mango salsa made all the difference though. Together it was the perfect mix of flavor, creamy, lightness and just perfection.

    This one is going into the rotation for sure!

    1. Hey Kristen,
      Amazing!! Thanks so much for making this recipe and your feedback, so glad to hear it was enjoyed! xx

  2. Hi Tieghan,

    I love all your seafood recipes and wanted to buy one of your cookbooks, but I was curious which one would have the most seafood recipes in it? Or should I say, which one do you recommend. Thank you! 🙂

    1. Hey there,
      Thanks so much!! They all have a seafood section with a similar amount of recipes, but the ones in HBH Everyday are my fave! Let me know if you have any other questions! xT

  3. 5 stars
    This is the absolute best recipe. Be sure to make double. Everyone I have made this for asks for the recipe, which always shows how much they enjoyed it. So many of Teagan’s recipes are incredible, but this is beyond!!!

    1. Hey Ann,
      Wonderful!! Thanks a lot for trying this recipe and your comment, love to hear that it was enjoyed! Thanks so much for your kind message:) x

    1. Hey Meghan,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xx

  4. 5 stars
    Absolute perfection. Made the recipe as is and level of heat was perfect as was flavor. Rave reviews from the family as well. Will definitely make it again. For leftovers can you freeze or just eat the next day?

    1. Hey Inga,
      So glad to hear that your family enjoyed this dish, thanks for making it! You can enjoy the leftovers the next day:) xT

  5. 5 stars
    I thought the salmon flavor would be too strong and overpower the curry, but I was very wrong! This dish was great!

  6. 5 stars
    Delicious. I made this for dinner with friends. They all loved it. My husband who doesn’t like fish or curry was amazed. Good spice level. Next time I’ll double the salsa.

    1. Hey Kate,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for giving it a try! Xx

  7. Hi Tieghan,

    I would like to try this, but my fiancé and I are also on a low carb diet. I was trying to find the nutritional facts and I could find it. Could you please let me know where I can find it?

    Thank you.

    1. Hi Keri,
      So sorry, at this time, we only have the estimate calorie count available. I’m sure an online calculator would be able to provide that information if you input the ingredients. Let me know if you give this recipe a try, I hope you love it! xT