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Mary Berry Thai Salmon Traybake Recipe

Mary Berry Thai Salmon Traybake Recipe

Mary Berry's Thai salmon traybake is a vibrant, fragrant one-tin dinner with salmon, vegetables, and a Thai-inspired glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 380
Ingredients Method Notes

Ingredients
  

  • Thai Glaze:
  • 3 tbsp soy sauce
  • 2 tbsp runny honey
  • 2 tbsp fish sauce
  • Juice of 2 limes and zest of 1
  • 3 cm fresh ginger finely grated
  • 3 garlic cloves finely grated
  • 1 red chilli finely sliced
  • 1 tbsp sesame oil
  • 1 tbsp sunflower oil
  • Traybake:
  • 4 salmon fillets about 150g each, skin on
  • 200 g tenderstem broccoli
  • 200 g sugar snap peas or mangetout
  • 2 red peppers in strips
  • 1 red onion in thin wedges
  • 200 g baby corn halved
  • To Serve:
  • Jasmine rice or noodles
  • Fresh coriander lime wedges, toasted sesame seeds, extra chilli

Method
 

  1. Preheat oven to 200°C / 180°C fan / Gas 6. Line a very large roasting tin with parchment.
  2. Whisk all glaze ingredients together. Taste and adjust.
  3. Place broccoli, red pepper, and red onion in tin. Drizzle with 2 tbsp glaze — toss to coat. Spread in a single layer. Roast 15 minutes.
  4. Remove from oven. Push vegetables to the sides. Add baby corn and sugar snap peas. Place salmon fillets skin-side down in the centre. Spoon remaining glaze generously over salmon and vegetables.
  5. Roast 12–15 minutes until salmon is just cooked through and glaze is caramelised and sticky.
  6. Scatter fresh coriander and sesame seeds. Add lime wedges. Serve immediately over rice or noodles.

Notes

Pre-roast harder vegetables for 15 minutes before adding salmon.
Keep salmon skin-side down throughout — the skin protects and crisps.
Do not overcook the salmon — 12 to 15 minutes at 200°C for a perfectly moist result.
Taste the glaze before it goes on — adjust to your preference.
Serve immediately — the salmon continues to cook and vegetables soften quickly.
Do not freeze — cooked salmon becomes watery on defrosting.
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