Mary Berry Thai Style Salmon Traybake Recipe

This Thai-style salmon traybake brings together tender, flaky fish and colourful vegetables with a lively lime, ginger and chilli dressing. The salmon is juicy, the peppers soften in the oven, and the green beans retain a little bite. This easy recipe is well suited to beginners and takes about 40 minutes from start to finish. It is a Mary Berry-inspired version rather than a claim to reproduce her original recipe.

Ingredients

For the Salmon and Vegetables

• 4 salmon fillets, about 150g each
• 2 red peppers, deseeded and sliced
• 200g green beans, trimmed
• 1 red onion, cut into thin wedges
• 1 tablespoon vegetable oil
• Freshly ground black pepper, to taste

For the Thai-Style Dressing

• 2 tablespoons reduced-salt soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon clear honey
• 1 tablespoon finely grated fresh ginger
• 2 garlic cloves, crushed
• 1 small red chilli, finely chopped, deseeded for less heat

To Finish

• 2 tablespoons chopped fresh coriander
• 1 lime, cut into wedges

How to Make Thai-Style Salmon Traybake

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven and have a large, shallow roasting tray ready.
• Prepare the vegetables: Put the peppers and red onion on the tray. Toss with the vegetable oil and a little black pepper, then spread them out in a single layer.
• Start roasting: Roast the peppers and onion for 10 minutes. This gives them a head start so they are tender when the salmon is cooked.
• Mix the dressing: Meanwhile, stir the soy sauce, lime juice, honey, ginger, garlic and chilli together in a small bowl. Set aside half the dressing for serving before it comes into contact with the raw fish.
• Add the salmon and beans: Remove the tray from the oven and stir in the green beans. Make space for the salmon fillets and place them skin-side down among the vegetables. Spoon the remaining dressing over the salmon and vegetables.
• Bake until cooked: Return the tray to the oven for 12 to 15 minutes, depending on the thickness of the fillets. The salmon should be opaque and flake easily; for a reliable check, the thickest part should reach 63°C on a food thermometer.
• Rest and assemble: Let the tray stand for 2 minutes so the salmon is easier to serve. Divide the fish and vegetables between plates, drizzle with the reserved dressing and scatter over the coriander. Add lime wedges and serve warm.

Tips for the Best Salmon Traybake

How Do I Keep the Salmon Moist?

Choose fillets of a similar thickness so they cook at the same rate, and start checking them after 12 minutes. Thin fillets may cook more quickly, while particularly thick pieces may need another few minutes.

Why Are My Vegetables Soggy?

Use a large, shallow tray and spread the vegetables out rather than piling them up. Crowding traps steam, which softens the vegetables instead of allowing them to roast.

Can I Adjust the Heat?

Yes. Remove the chilli seeds for a milder dressing, use half a chilli, or leave it out altogether. For more heat, add extra fresh chilli when serving.

How Can I Prevent the Dressing From Burning?

The honey can darken quickly, so add the dressing when the salmon goes onto the tray rather than at the beginning. If it starts to catch near the end of cooking, loosely cover the affected area with foil.

Serving Suggestions

• Serve with steamed jasmine rice to catch the lime and soy dressing.
• Add rice noodles and a handful of sliced spring onions.
• Pair with a crisp cucumber salad for a fresh contrast.
• Offer extra lime wedges and chilli at the table.

Storage and Reheating

Room Temperature

Do not leave cooked salmon at room temperature for more than 2 hours, or more than 1 hour if the room is above 32°C. Divide leftovers into shallow containers and refrigerate promptly.

Refrigerator

Store the salmon and vegetables in an airtight container for up to 3 days. Reheat until piping hot throughout, or enjoy the salmon cold in a salad. If serving with rice, cool and refrigerate the rice promptly and follow safe rice-storage guidance.

Freezing

Freeze cooked salmon and vegetables in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then reheat until piping hot throughout. The vegetables may be softer after freezing.

Nutrition

Approximate values per serving, excluding rice or other accompaniments:

• Calories: 390 kcal
• Carbohydrates: 18g
• Protein: 34g
• Fat: 20g
• Saturated fat: 3g
• Sodium: 350mg

Nutrition values are estimates and will vary with ingredient brands, portion sizes and the amount of dressing used.

FAQs