Mary Berry Thai Salmon Traybake Recipe

Name: Mary Berry Thai Salmon Traybake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 salmon fillets (about 150g each), skin on or off; 250g broccoli florets; 1 red pepper, deseeded and sliced; 150g sugar snap peas (or mangetout); 4 spring onions, trimmed and cut into 4cm lengths; 1 tbsp olive oil (for the vegetables); 3 tbsp sweet chilli sauce; 2 tbsp light soy sauce; 1 tbsp honey (or light brown sugar); 2 tbsp fresh lime juice (about 1 large lime); 2 tsp freshly grated ginger; 2 garlic cloves, finely grated or crushed; 1 tsp toasted sesame oil; 1 tbsp sesame seeds (optional); Small handful fresh coriander, roughly chopped; Lime wedges, to serve

This Mary Berry Thai salmon traybake is the kind of effortless dinner that still feels special: tender, flaky salmon with crisp-tender vegetables, all glazed in a glossy, sweet, salty, lime-kissed Thai-style sauce. Everything cooks on one tray, so it is wonderfully low-fuss with minimal washing up. The flavour is bright and punchy, the texture is juicy and fresh, and it is firmly beginner-friendly. Total time is about 35 minutes from start to finish.

Ingredients

For the salmon and vegetables

4 salmon fillets (about 150g each), skin on or off
250g broccoli florets
1 red pepper, deseeded and sliced
150g sugar snap peas (or mangetout)
4 spring onions, trimmed and cut into 4cm lengths
1 tbsp olive oil
Pinch of salt (go easy, the soy is salty)

For the Thai-style glaze

3 tbsp sweet chilli sauce
2 tbsp light soy sauce
1 tbsp honey (or light brown sugar)
2 tbsp fresh lime juice (about 1 large lime)
2 tsp freshly grated ginger
2 garlic cloves, finely grated or crushed
1 tsp toasted sesame oil

To finish and serve

1 tbsp sesame seeds (optional)
Small handful fresh coriander, roughly chopped
Lime wedges

How to Make Mary Berry Thai Salmon Traybake Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the salmon cooks evenly and the vegetables roast rather than steam.
Prepare the tray: Line a large roasting tin or baking tray with baking parchment. This helps prevent sticking and makes washing up much easier.
Mix the glaze: In a small bowl, whisk together the sweet chilli sauce, soy sauce, honey, lime juice, ginger, garlic and sesame oil until smooth.
Coat the vegetables: Put the broccoli, pepper, sugar snaps and spring onions on the tray. Drizzle over the olive oil, add a small pinch of salt, then spoon over about half the glaze. Toss well and spread everything out in a single layer.
Start baking (veg first): Roast the vegetables for 10 minutes. This head start means they are perfectly crisp-tender by the time the salmon is cooked.
Add the salmon: Take the tray out and nestle the salmon fillets among the vegetables. Brush the salmon generously with the remaining glaze.
Bake until just done: Return to the oven for 10 to 12 minutes, depending on thickness. The salmon should flake easily at the thickest part and look opaque, with a little shine remaining for juiciness.
Cool briefly and finish: Rest the traybake for 3 minutes so the juices settle. Scatter with sesame seeds and coriander just before serving.
Assemble and serve: Plate up the vegetables, top with salmon, and spoon any tray juices over the top. Serve with lime wedges for a final squeeze.

Tips

How do I stop the salmon from drying out?

Add the salmon partway through, as written, and aim to slightly undercook it in the oven. It will finish cooking as it rests. If you have a thermometer, 52–55°C gives a lovely medium finish, or take it to 60°C if you prefer it well done.

Why are my vegetables soggy instead of roasted?

Overcrowding is the main culprit. Use a large tray (or two trays) so the vegetables have space and can roast properly. Also make sure your oven is fully preheated.

Can I make it spicier (or milder)?

For more heat, stir 1 tsp sriracha, a pinch of chilli flakes, or a finely chopped red chilli into the glaze. For a milder version, choose a mild sweet chilli sauce and add an extra teaspoon of honey.

Can I use frozen salmon fillets?

Yes, but thaw them completely first and pat dry well with kitchen paper. Excess moisture can water down the glaze and stop the salmon from caramelising.

Serving Suggestions

Steamed jasmine rice or coconut rice
Rice noodles with a drizzle of extra lime
Quinoa for a lighter, nutty base
A simple cucumber salad with rice vinegar and a pinch of sugar

Storage

Room temperature

Keep leftovers out for no more than 2 hours. Fish is best cooled and chilled promptly.

Refrigerator

Store in an airtight container for up to 2 days. Reheat gently in a low oven (about 160°C fan) until just warmed through, or enjoy cold flakes of salmon over salad.

Freezing

You can freeze the cooked salmon and vegetables for up to 1 month, although the vegetables will soften after thawing. Cool completely, freeze in a sealed container, then defrost overnight in the fridge and reheat gently.

Nutrition

Calories: 480 kcal
Carbohydrates: 24 g
Protein: 38 g
Fat: 25 g
Saturated Fat: 5 g
Sodium: 980 mg

Nutrition values are estimates and will vary depending on the exact ingredients and brands used.

FAQs

What temperature should I bake salmon in a traybake?

A hot oven works best for a traybake. Bake this at 200°C (180°C fan) so the vegetables roast and the glaze reduces quickly without overcooking the salmon.

How do I know when the salmon is cooked?

The salmon is ready when it turns opaque and flakes easily at the thickest part. For accuracy, use a thermometer: around 52–55°C for medium and about 60°C for well done.

Can I make this Thai salmon traybake ahead of time?

You can mix the glaze and chop the vegetables up to 24 hours ahead, then keep them covered in the fridge. For the best texture, bake the salmon fresh just before serving.

What can I use instead of sweet chilli sauce?

Mix 2 tbsp honey (or brown sugar) with 1 tbsp tomato ketchup and add a pinch of chilli flakes or a little sriracha to taste. It won’t be identical, but it gives the same sweet, sticky balance.

Can I swap the vegetables?

Yes. Courgette, tenderstem broccoli, asparagus, green beans, or sliced red onion all work well. Keep firmer veg (like carrots) thinly sliced so everything cooks in the same time.