Wild Sweet & Spicy Thai Baked Salmon Recipe

Name: Wild Sweet & Spicy Thai Baked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces wild salmon fillets, cut in two (King or Sockeye); 2 tablespoons honey; 1 -2 tablespoon Thai red curry paste; ¼ cup plain yogurt; ¼ cup sour cream; 1 teaspoon lemon juice; 2 tablespoons of fresh mint (chopped); ½ cup yellow pepper, cubed; ½ cup orange bell pepper, cubed; ½ cup shiitake mushroom; 2 shallots, peeled and quartered; ½ cup green beans; 2 garlic cloves, minced; 3 tablespoons olive oil; salt and pepper; 12 lime; 4 cashews

Servings: persons

12 ounces wild salmon fillets, cut in two (King or Sockeye)
2 tablespoons honey
1 -2 tablespoon Thai red curry paste
¼ cup plain yogurt
¼ cup sour cream
1 teaspoon lemon juice
2 tablespoons of fresh mint (chopped)
½ cup yellow pepper, cubed
½ cup orange bell pepper, cubed
½ cup shiitake mushroom
2 shallots, peeled and quartered
½ cup green beans
2 garlic cloves, minced
3 tablespoons olive oil
salt and pepper
12 lime
4 cashews

1
Preheat the oven to 400 degrees F.
2
In a small bowl, mix the honey and Thai curry paste.
3
Lightly oil the fillets and then brush on a light coating of the curry mixture.
4
WARNING: Some Thai curry paste is very hot so taste before you baste.
5
Place fillets on a baking sheet lined with parchment paper and set aside while you prepare the vegetable stir-fry and sauce for the salmon.
6
Wash and chop vegetables in bite-sized pieces.
7
Put 1 tbsp of oil in a large frying pan.
8
Whisk the yogurt, sour cream, lemon juice and chopped mint together in a small bowl.
9
Pop the salmon in the oven for 10 minutes; preheat the frying pan on high and begin stir-frying the veggies at about the 5-minute mark.
10
Add the garlic as the vegetables are just arriving at that tender-crisp stage, so that it won't brown and turn bitter.
11
Finish the vegetables with a squeeze of fresh lime and salt and pepper to taste.
12
Cover them to keep hot while you garnish the salmon.
13
Lift the salmon from the parchment paper, leaving the skin behind, and place it on the dinner plate.
14
Pour a little of the sauce artistically over one end of the salmon, garnish with a couple of cashews and a mint sprig.
15
Arrange the vegetables attractively around the salmon and serve!

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 ounces wild salmon fillets, cut in two (King or Sockeye), 2 tablespoons honey, 1 -2 tablespoon Thai red curry paste, ¼ cup plain yogurt, and more.

Yes, Wild Sweet & Spicy Thai Baked Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Sweet & Spicy Thai Baked Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions