Mary Berry Thai Style Salmon Traybake Recipe

Name: Mary Berry Thai Style Salmon Traybake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 tbsp sweet chilli sauce; 2 tbsp light soy sauce; 1 tbsp lime juice (about 1 lime); 1 tsp lime zest; 1 tbsp sesame oil; 2 garlic cloves, finely grated or crushed; 2 tsp fresh ginger, finely grated; 1 tsp cornflour (optional, for a slightly thicker glaze); 4 salmon fillets (about 150–170g each), skin on or off; 1 red pepper, deseeded and sliced; 1 yellow pepper, deseeded and sliced; 150g sugar snap peas (or mangetout); 2 pak choi, quartered lengthways; 4 spring onions, cut into 5cm lengths; 1 tbsp neutral oil (rapeseed or vegetable); Pinch of salt, to season the vegetables lightly; 2 tbsp chopped fresh coriander; 1 tbsp toasted sesame seeds (optional)

This Thai style salmon traybake is the kind of bright, weeknight-friendly dinner that feels a little bit special without any fuss. You get tender, flaky salmon, crisp-tender vegetables, and a glossy sweet-salty-lime sauce that bakes into everything. It is genuinely beginner-friendly, with simple chopping and one bowl for the sauce. Total time is about 35 minutes from start to finish.

Ingredients

For the Thai-style sauce

3 tbsp sweet chilli sauce
2 tbsp light soy sauce
1 tbsp lime juice (about 1 lime)
1 tsp lime zest
1 tbsp sesame oil
2 garlic cloves, finely grated or crushed
2 tsp fresh ginger, finely grated
1 tsp cornflour (optional, for a slightly thicker glaze)

For the traybake

4 salmon fillets (about 150 to 170g each), skin on or off
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
150g sugar snap peas (or mangetout)
2 pak choi, quartered lengthways
4 spring onions, cut into 5cm lengths
1 tbsp neutral oil (rapeseed or vegetable)
Pinch of salt, to season the vegetables lightly

To finish

2 tbsp chopped fresh coriander
1 tbsp toasted sesame seeds (optional)
Lime wedges, to serve (optional)

How to Make Mary Berry Thai Style Salmon Traybake Recipe

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a large baking tray with baking parchment (or foil) so nothing sticks and clean-up is quick.
Mix the sauce: In a small bowl, whisk together the sweet chilli sauce, soy sauce, lime juice, lime zest, sesame oil, garlic and ginger. If you like a slightly thicker glaze, whisk in the cornflour until smooth.
Start the vegetables: Put the peppers, sugar snap peas, pak choi and spring onions on the tray. Drizzle with the neutral oil, add a small pinch of salt, and toss to coat. Roast for 8 minutes to give the vegetables a head start.
Assemble the tray: Take the tray out of the oven and gently turn the vegetables. Nestle the salmon fillets among them. Spoon over most of the sauce, keeping a little back for serving.
Bake: Return the tray to the oven for 10 to 12 minutes, depending on thickness. The salmon is ready when it flakes easily at the thickest part and looks opaque, while still moist.
Rest and finish: Let everything rest on the tray for 2 minutes (this keeps the salmon juicy). Spoon over the remaining sauce, then scatter with coriander and sesame seeds. Serve straight from the tray with lime wedges, if you like.

Tips

How do I stop the salmon from drying out?

Keep an eye on the time and take it out as soon as the thickest part flakes with gentle pressure. Resting for a couple of minutes finishes the cooking without overdoing it.

Why are my vegetables soggy instead of roasted?

The tray is usually overcrowded. Spread everything out so the vegetables have space, or use two trays. A hot oven helps too, so make sure it is fully preheated.

Can I make the sauce less sweet or less spicy?

Yes. Use 2 tbsp sweet chilli sauce and add an extra squeeze of lime. If you want it milder, choose a mild sweet chilli sauce and skip any extra chilli garnish.

How do I know when salmon is cooked without a thermometer?

Use a fork at the thickest part. It should flake into large, moist pieces and look opaque. If it still looks very translucent and resists flaking, give it 2 more minutes and check again.

Serving Suggestions

Steamed jasmine rice or sticky rice to soak up the sauce
Rice noodles with a drizzle of extra lime and sesame oil
Warm flatbreads and a crunchy cucumber salad
Simple edamame or a quick carrot and radish pickle on the side

Storage

Room temperature

Fish is best not kept at room temperature for long. Serve straight away, and do not leave leftovers out for more than 1 hour in a warm kitchen (2 hours maximum in a cool room).

Refrigerator

Cool leftovers quickly, then refrigerate in an airtight container for up to 2 days. Reheat gently in a hot oven (about 180°C fan for 8 to 10 minutes) or enjoy cold in salads and rice bowls.

Freezing

You can freeze cooked salmon, but the vegetables soften once thawed. If you do freeze, portion into airtight containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently until piping hot.

Nutrition

Calories: 520 kcal
Carbohydrates: 22 g
Protein: 39 g
Fat: 29 g
Saturated fat: 5 g
Sodium: 980 mg

Disclaimer: Nutrition values are estimates and will vary depending on the salmon size, brands used, and exact portions.

FAQs

Can I use frozen salmon for this traybake?

Yes, but thaw it fully in the fridge first and pat it dry before baking. If you cook from frozen, the salmon releases extra water and the vegetables tend to steam rather than roast.

What vegetables work best in a Thai-style salmon traybake?

Quick-cooking vegetables are ideal: peppers, sugar snap peas, mangetout, pak choi, tenderstem broccoli, asparagus, and spring onions. If you use slower vegetables like carrots, slice them thinly and give them a longer head start in the oven.

Can I make the sauce ahead of time?

Absolutely. Mix the sauce up to 3 days ahead and keep it covered in the fridge. Give it a quick whisk before using, especially if you added cornflour.

How do I stop the glaze from burning on the tray?

Make sure there is a layer of vegetables under and around the salmon so the sauce is not sitting directly on a dry, hot patch of tray. Lining the tray with parchment also helps, and keeping the bake time to 10–12 minutes once the salmon goes in prevents over-caramelising.