Mary Berry Thai Salmon Traybake

This Thai salmon traybake is a fresh, vibrant supper that delivers bold flavour with very little effort. The salmon stays beautifully moist while the sweet, salty, and gently spicy glaze caramelises in the oven. It is an easy, fuss free recipe that feels special enough for guests yet simple enough for a weeknight, and it is ready in about 30 minutes from start to finish.

Ingredients

For the salmon and vegetables

• 4 salmon fillets, skin on or off, about 140g each
• 200g tenderstem broccoli
• 1 red pepper, deseeded and sliced
• 150g sugarsnap peas
• 2 spring onions, sliced
• 1 tbsp olive oil

For the Thai-style glaze

• 2 tbsp sweet chilli sauce
• 1 tbsp soy sauce
• 1 tbsp runny honey
• 1 tsp fresh ginger, finely grated
• 1 small garlic clove, crushed
• Juice of 1 lime

How to Make Mary Berry Thai Salmon Traybake

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large shallow baking tray with baking parchment so nothing sticks and cleaning up is easy.
• Prepare the vegetables: Place the broccoli, red pepper, and sugarsnap peas onto the tray. Drizzle with the olive oil, season lightly, and toss together so everything is evenly coated.
• Mix the glaze: In a small bowl, stir together the sweet chilli sauce, soy sauce, honey, ginger, garlic, and lime juice until smooth and glossy.
• Add the salmon: Nestle the salmon fillets among the vegetables. Spoon the glaze generously over the salmon, letting a little run onto the vegetables.
• Bake: Roast in the oven for 15 to 18 minutes, depending on thickness, until the salmon is just cooked through and flakes easily with a fork.
• Finish and serve: Scatter over the spring onions and serve straight from the tray while hot and sticky.

Tips

How do I stop the salmon from drying out?

Do not overbake. Remove the tray as soon as the salmon flakes easily, as it will continue cooking for a minute or two after leaving the oven.

Can I make it spicier?

Add a finely chopped red chilli or a pinch of chilli flakes to the glaze if you like more heat.

What vegetables work best in this traybake?

Green beans, pak choi, or sliced courgettes all work well and roast in a similar time.

Serving Suggestions

• Serve with jasmine rice or sticky rice to soak up the sauce
• Add a simple cucumber salad with lime
• Finish with extra lime wedges on the side

Storage

Room temperature

This dish is best eaten hot and fresh. Do not leave at room temperature for more than 1 hour.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out the salmon.

Freezing

Freezing is not recommended, as the texture of the salmon and vegetables will suffer once thawed.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 18g
• Protein: 34g
• Fat: 24g
• Saturated fat: 5g
• Sodium: 720mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Thai Salmon Traybake

Recipe by Milli RoseCourse: MainCuisine: ThaiDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A quick and flavour packed Thai-inspired salmon traybake with sweet chilli glaze and roasted vegetables.

Ingredients

• 4 salmon fillets

• 200g tenderstem broccoli

• 1 red pepper, sliced

• 150g sugarsnap peas

• 2 tbsp sweet chilli sauce

• 1 tbsp soy sauce

• 1 tbsp runny honey

• 1 tsp fresh ginger, grated

• 1 garlic clove, crushed

• Juice of 1 lime

• 1 tbsp olive oil

• 2 spring onions, sliced

Directions

• Preheat the oven to 200°C or 180°C fan and line a large baking tray.
• Arrange vegetables on the tray, drizzle with olive oil, and season lightly.
• Mix sweet chilli sauce, soy sauce, honey, ginger, garlic, and lime juice.
• Place salmon on the tray and spoon over the glaze.
• Bake for 15 to 18 minutes until salmon is just cooked.
• Scatter with spring onions and serve hot.

Notes

• Do not overcook the salmon.
• Add chilli for extra heat if desired.
• Serve immediately for best texture.