Mary Berry Thai Style Salmon Traybake Recipe

This Thai-inspired salmon traybake is my idea of weeknight perfection: tender, flaky salmon, crisp-tender greens, and a sticky-savoury glaze with lime, ginger, and a gentle warmth from red curry paste. Everything roasts together on one tray, so you get big flavour with minimal washing up. It’s an easy, beginner-friendly dinner that looks impressive on the table. Total time is about 35 minutes from start to finish.

Ingredients

For the salmon and vegetables

• 4 salmon fillets (about 140–170g each), skin on or off
• 2 tbsp olive oil
• 1 red pepper, deseeded and sliced
• 200g sugar snap peas
• 2 heads pak choi, halved lengthways
• 4 spring onions, cut into 5cm lengths

For the Thai-style glaze

• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp honey (or light brown sugar)
• 1 tbsp sesame oil
• 1–2 tsp Thai red curry paste (adjust to taste)
• 2 garlic cloves, finely grated or crushed
• 2 tsp fresh ginger, finely grated
• 1 lime, zest and juice

To finish and serve

• 1 small red chilli, finely sliced (optional)
• 1 tbsp sesame seeds (optional)
• Small handful fresh coriander, roughly chopped
• Steamed jasmine rice or noodles, to serve

How to Make Mary Berry Thai Style Salmon Traybake Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large roasting tray with baking parchment (or lightly oil it) so nothing sticks and cleanup is quick.
• Mix the glaze: In a small bowl, whisk together the soy sauce, fish sauce, honey, sesame oil, red curry paste, garlic, ginger, and the lime zest and juice. Taste and adjust if you like it sweeter (a touch more honey) or sharper (extra lime).
• Arrange the vegetables: Put the sliced pepper, sugar snap peas, pak choi, and spring onions on the tray. Drizzle with the olive oil and spoon over about 2 tablespoons of the glaze. Toss well, then spread everything out into an even layer so it roasts rather than steams.
• Add the salmon: Nestle the salmon fillets among the vegetables. Spoon or brush the remaining glaze over the top of each fillet, letting a little run down into the vegetables.
• Bake: Roast for 12–16 minutes, depending on thickness. The salmon is ready when it flakes easily with a fork and looks opaque on the outside, but still moist. If you have a thermometer, aim for about 52–55°C for juicy salmon (it will rise a little as it rests).
• Rest and finish: Rest the traybake for 2 minutes. Scatter with sliced chilli (if using), sesame seeds, and chopped coriander.
• Serve: Spoon the salmon, vegetables, and all those tray juices over steamed jasmine rice or noodles. Add extra lime wedges at the table if you like a brighter finish.

Tips

How do I stop the salmon from drying out?

Keep a close eye on the cooking time and take it out as soon as it flakes. Salmon continues to cook for a couple of minutes after baking, so a short rest is perfect. If your fillets are thin, start checking at the 10–12 minute mark.

What if my vegetables are still too crunchy?

If your pepper is thickly sliced or your pak choi is very chunky, roast the vegetables for 5 minutes first with the oil and a little glaze. Then add the salmon and finish baking as written.

Can I make it less spicy (or hotter)?

For a mild version, use 1 teaspoon curry paste and skip the chilli. For more heat, use 2 teaspoons curry paste and add sliced chilli at the end. A pinch of chilli flakes works too.

Why is my glaze watery instead of sticky?

Make sure the tray is hot and the ingredients are spread in a single layer. If everything is piled up, the vegetables release moisture and the glaze dilutes. Using honey (rather than sugar) also helps it cling nicely to the salmon.

Serving Suggestions

• Steamed jasmine rice with extra lime wedges
• Rice noodles tossed with a splash of sesame oil
• A quick cucumber salad with rice vinegar and a pinch of sugar
• Crushed peanuts or cashews scattered over the top for crunch

Storage

Room temperature

Because this is fish, don’t leave it out for longer than 1 hour (2 hours maximum if your kitchen is cool). Cool leftovers promptly.

Refrigerator

Store in an airtight container for up to 2 days. Reheat gently in the oven at 160°C fan for 8–10 minutes, or microwave in short bursts so the salmon stays moist.

Freezing

You can freeze cooked salmon and vegetables for up to 1 month, but the pak choi will soften and release more water when thawed. Freeze in a well-sealed container, defrost overnight in the fridge, and reheat gently. If you’re making this for meal prep, it’s best enjoyed freshly baked.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 18 g
• Protein: 40 g
• Fat: 31 g
• Saturated fat: 6 g
• Sodium: 980 mg

Disclaimer: Nutrition values are estimates and will vary depending on specific ingredients and portion sizes.

FAQs