Baked Thai Peanut Salmon

4 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Baked Thai Peanut Salmon is easy to make in the oven and then topped off with a creamy peanut sauce made with honey, soy sauce, ginger, and peanut butter.

This delicious salmon dish is an amazing Dinner Recipe that the entire family will love. Creamy peanut sauce gives the salmon a fresh, authentic, and exciting flavor. It’s the same amazing Thai peanut sauce that’s used on Thai Peanut Shrimp and Baked Thai Chicken.

Baked Thai Peanut Salmon on baking sheet after baking


Easy baked salmon makes a delicious and nutritious mid-week meal. All you have to do is lightly season the filets then pop them in the oven to bake before adding the sauce. The creamy peanut butter, honey, and ginger sauce brings out the most amazing natural flavors in the salmon, then it’s all topped off with some crunchy peanuts to finish. The whole dish only takes 20 minutes!

Because this main dish is so flavorful, you don’t have to worry about making lots of impressive sides. The Baked Thai Peanut Salmon would taste great served with a side as simple as Brown Rice or Jasmine rice. Of course, if you want to incorporate more Thai classics into the delicious meal, you could also make some Green Curry Noodles or Cold Thai Noodle Salad

Baked Thai Peanut Salmon salmon on cutting board

This recipe is sure to get people reaching for second helpings, but if you do have any leftovers after dinner, you can store them in the fridge to eat later in the week. Easily reheat the leftovers for lunch, or serve them up in toasted buns with your favorite veggies for flavorful salmon burgers.



  • Prep time: Start the recipe by preheating the oven to 375 degrees. Then spray a 9×13 inch baking dish with vegetable oil spray. Place the salmon on the baking sheet. Season the salmon fillets with salt, pepper, and lime wedges, then spoon coconut oil over the fish.
  • Baking time: Cover the sheet with aluminum foil. Put the baking dish in the oven for 12 minutes.
  • Peanut sauce: During the cook time, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, and minced garlic to a medium saucepan. Whisk the sauce together and bring it to a simmer over medium heat. Let it cook for 3 minutes until thickened.
  • Finish: Take the salmon out of the oven and take the foil off. Spoon the sauce evenly over each fillet. Put the dish back in the oven and bake uncovered for 3-5 more minutes. Garnish with crushed peanuts and cilantro before serving.

Baked Thai Peanut Salmon before and after baking


  • Sweet Chili Sauce: Instead of peanut sauce, you can make Baked Salmon with a sweet chili sauce. For the sauce combine ¼ cup rice vinegar, ¼ cup sugar, ¼ cup water, and 1 tablespoon chili paste in a small pot. Heat the mixture and stir while the sugar dissolves. Whisk together 1 tablespoon cornstarch and 1 tablespoon water to make a cornstarch slurry, then stir it into the sauce to thicken. If you want a slightly spicier sauce, you can also add a drizzle of sriracha sauce. Spoon the sauce over salmon and bake for a few minutes before serving.
  • Peanut Sauce: You can also try adding different flavors to the peanut sauce with ingredients like curry paste, fish sauce, or garam masala. Or, for a refreshing fruity taste whisk in a little pineapple juice or lime juice for citrus flavor.

Baked Thai Peanut Salmon in serving bowl with rice and lime wedges



  • Serve: You don’t want to leave cooked salmon at room temperature for more than 2 hours.
  • Store: Tightly seal any leftovers in an airtight container. They will keep well for up to 4 days. When you’re ready to reheat the fillets, you can place them on a baking sheet and warm them up in the oven. For a more fresh flavor, make new peanut sauce to spoon over the top.
  • Freeze: You can also store cooked salmon in the freezer for up to 6 months.

Baked Thai Peanut Salmon in serving bowl with rice and lime wedges

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Baked Thai Peanut Salmon

Baked Thai Peanut Salmon is easy to make in the oven and then topped off with a creamy peanut sauce made with honey, soy sauce, ginger, and peanut butter.
Yield 4 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine Thai
Author Sabrina Snyder


  • 4 salmon filets , about 6 ounces each
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 limes , thinly sliced
  • 3 tablespoons coconut oil , vegetable oil okay (melted)
  • 1 cup coconut milk
  • 1/3 cup creamy peanut butter
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon ginger , peeled and minced
  • 3 garlic cloves , minced
  • 1/4 cup peanuts , crushed
  • 2 tablespoons fresh cilantro , minced


  • Preheat the oven to 375 degrees and spray a 9x13 baking dish with vegetable oil spray.
  • Season fish with salt, black pepper, and lime slices.
  • Spoon coconut oil over the filets.
  • Cover with foil and bake for 12 minutes.
  • While salmon is baking make the Thai peanut sauce.
  • To a medium saucepan add coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, and garlic.
  • Bring to a simmer and cook for 3 minutes to thicken.
  • Spoon sauce over salmon and continue to bake, uncovered for 3-5 minutes.
  • Garnish with crushed peanuts and cilantro.


Calories: 674kcal | Carbohydrates: 21g | Protein: 44g | Fat: 49g | Saturated Fat: 24g | Cholesterol: 94mg | Sodium: 1033mg | Potassium: 1240mg | Fiber: 3g | Sugar: 11g | Vitamin A: 100IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 4mg

Baked Thai Peanut Salmon collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. This looks amazing and cannot wait to try! Love the thai peanut sauce and other ingredients too!