This Mary Berry Thai Style Salmon Traybake is an easy and healthy recipe, which is made with tender salmon and creamy coconut milk. It’s the perfect weeknight dinner, ready in about 35 minutes.
Mary Berry Thai Style Salmon Traybake Ingredients
Vibrant, fresh, and simple.
- 4 skinless salmon fillets (about 150g / 5oz each)
- 1 head of broccoli, cut into small florets
- 1 red bell pepper, deseeded and sliced
- 150g (1 cup) mangetout or sugar snap peas
- For the Thai Sauce:
- 1 x 400ml tin of full-fat coconut milk
- 1 red chilli, deseeded and finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 1 tablespoon light soy sauce
- 1 tablespoon honey or brown sugar
- Juice of 1 lime
- For Garnish:
- A handful of fresh coriander, chopped
- Lime wedges, for serving
How To Make Mary Berry Thai Style Salmon Traybake
An effortless all-in-one meal.
- Preheat Oven and Prep Veg: Preheat your oven to 200°C (180°C Fan, Gas Mark 6). Spread the broccoli florets, sliced red pepper, and mangetout in a single layer in a large roasting tin or traybake pan.
- Make the Thai Sauce: In a medium bowl or jug, whisk together the coconut milk, chopped chilli, crushed garlic, grated ginger, soy sauce, honey, and lime juice until well combined.
- Assemble the Traybake: Pour about half of the coconut milk sauce over the vegetables in the tin and toss gently to coat. Nestle the salmon fillets among the vegetables.
- Bake the Salmon: Pour the remaining sauce evenly over the salmon fillets. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
- Garnish and Serve: Scatter the chopped fresh coriander over the traybake and serve immediately with fresh lime wedges on the side for squeezing over.
Recipe Tips
Perfecting your Thai traybake.
- How do you know when salmon is perfectly cooked? The salmon is cooked when its colour changes from translucent red to opaque pink and it flakes easily when pressed gently with a fork. Be careful not to overcook it, as it can become dry.
- Can I use different vegetables? Absolutely. This recipe is very flexible. Asparagus spears, baby corn, sliced courgettes, or green beans would all be excellent substitutes or additions.
- What if I don’t have fresh ginger or chilli? While fresh is best for flavour, you can substitute with 1 teaspoon of ground ginger and a ¼ teaspoon of dried chilli flakes in a pinch.
- Is full-fat coconut milk necessary? For the creamiest and most flavourful sauce, full-fat coconut milk is recommended. Light coconut milk can be used, but the sauce will be thinner and less rich.
What To Serve With Thai Style Salmon Traybake
Completing your delicious meal.
This traybake is a fantastic all-in-one meal, but it’s also delicious served with:
- Steamed jasmine or basmati rice
- Boiled rice noodles
- A side of quinoa
- A simple cucumber and mint salad
How To Store Thai Style Salmon Traybake
Saving leftovers for later.
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salmon is also delicious served cold the next day, flaked into a salad. Reheat gently in the microwave.
Thai Style Salmon Traybake Nutrition Facts
An estimated guide per serving.
- Calories: 480 kcal
- Carbohydrates: 20 g
- Protein: 35 g
- Fat: 28 g
- Sugar: 15 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can. Ensure the salmon is thoroughly defrosted before you begin. Pat the fillets completely dry with kitchen paper to remove any excess moisture, which will help them bake perfectly rather than steam.
As written, with one deseeded chilli, this recipe is mild and fragrant rather than overly spicy. If you prefer more heat, you can leave the seeds in the chilli or add an extra chilli to the sauce.
You can prepare the components ahead of time to make assembly quicker. The vegetables can be chopped and the sauce can be mixed and stored in separate airtight containers in the refrigerator for up to 24 hours. However, it is best to assemble and bake the dish just before serving for the best results.
Try More Recipes:
- Mary Berry Lemon and Blueberry Traybake Recipe
- Mary Berry Chicken Traybake Recipe
- Mary Berry Dorset Apple Traybake Recipe
Mary Berry Thai Style Salmon Traybake Recipe
Description
A quick, healthy, and incredibly flavourful one-pan salmon dinner inspired by Mary Berry, featuring tender salmon fillets baked in a creamy Thai coconut sauce with vibrant vegetables.
Ingredients
Instructions
- Preheat oven to 200°C (180°C Fan) and place chopped vegetables in a roasting tin.
- Whisk together all sauce ingredients: coconut milk, chilli, garlic, ginger, soy sauce, honey, and lime juice.
- Pour half the sauce over the vegetables, then place salmon fillets on top.
- Pour the remaining sauce over the salmon.
- Bake for 15-20 minutes, until the salmon is cooked through.
- Garnish with fresh coriander and serve with lime wedges.
Notes
- Ensure the salmon fillets are of a similar thickness for even cooking.
- Don’t overcrowd the pan; use a large enough roasting tin so the vegetables can roast rather than steam.
- For a richer flavour, use full-fat coconut milk.
- Patting the salmon dry before adding it to the pan helps achieve the best texture.
