Mary Berry Thai Style Salmon Traybake Recipe

This Mary Berry Thai Style Salmon Traybake is a fragrant and creamy recipe, which features tender salmon fillets and sweet roasted peppers. It’s a fresh and zesty one-pan meal, ready in about 40 minutes.

Mary Berry Thai Style Salmon Traybake Ingredients

For the Vegetables

• 1 red pepper, deseeded and cut into chunks
• 1 yellow pepper, deseeded and cut into chunks
• 1 large onion, cut into wedges
• 250g (9oz) chestnut mushrooms, quartered (optional, or use baby corn)
• 1 tbsp sunflower oil

For the Sauce

• 400g tin full-fat coconut milk
• 2 tbsp Thai red curry paste
• 1 tbsp fresh ginger, grated
• 1 lime, juice and zest
• 1 tsp fish sauce
• 1 tsp brown sugar

For the Salmon

• 4 salmon fillets, skin removed
• Fresh coriander, chopped (for garnish)
• 1 red chili, sliced (optional, for heat)

How To Make Mary Berry Thai Style Salmon Traybake

1. Roast the veg: Preheat the oven to 220°C (200°C Fan/Gas 7). Place the pepper chunks and onion wedges in a large roasting tin (approx. 30x23cm). Drizzle with the oil and season with salt and pepper. Toss to coat. Roast for 15–20 minutes until the vegetables are starting to soften and char slightly.
2. Make the sauce: While the vegetables are roasting, mix the sauce. In a jug or bowl, whisk together the coconut milk, Thai red curry paste, grated ginger, lime juice, lime zest, fish sauce, and brown sugar. Whisk until smooth and the curry paste is fully dissolved.
3. Add mushrooms: Remove the tin from the oven. Add the mushrooms (if using) or baby corn to the roasted peppers.
4. Add the salmon: Pour the coconut curry sauce over the vegetables in the tin. Stir gently to coat. Nestle the salmon fillets into the sauce among the vegetables.
5. Final bake: Return the tin to the oven and bake for a further 15–20 minutes, or until the salmon is opaque and cooked through, and the sauce is bubbling and slightly reduced.
6. Serve: Remove from the oven. Sprinkle with chopped coriander and sliced red chili. Serve immediately with rice or noodles.

Recipe Tips

• Curry paste strength: Thai curry pastes vary in heat. Mary recommends 2 tablespoons for a mild-medium flavor. If you like it hot, add 3 tablespoons or extra fresh chili.
• Coconut milk: Use full-fat coconut milk. Reduced-fat versions are too watery and will split in the high heat of the oven, resulting in a thin sauce rather than a creamy one.
• Vegetable size: Cut the peppers and onions into large chunks (3cm) so they don’t burn before the salmon is cooked.
• Skinless salmon: Removing the skin is recommended because the skin will become soft and gelatinous in the sauce rather than crispy.

What To Serve With Mary Berry Thai Style Salmon Traybake

This saucy dish needs something to soak up the coconut milk.

• Jasmine Rice: The aromatic rice complements the Thai flavors.
• Rice Noodles: Soak them in boiling water and serve on the side.
• Lime Wedges: Extra lime is always welcome.
• Pak Choi: Steamed greens add freshness.

How To Store Mary Berry Thai Style Salmon Traybake

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat: Reheat gently in the microwave or in a pan on the stove. Be careful not to overheat the salmon or it will dry out.
• Freeze: Freezing is not recommended as the texture of the vegetables and the coconut sauce emulsion can deteriorate.

Mary Berry Thai Style Salmon Traybake Nutrition Facts

• Calories: 480kcal
• Protein: 32g
• Carbohydrates: 12g
• Fat: 34g
• Saturates: 18g
• Sugar: 8g
• Salt: 1.1g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

Try More Recipes:

• Mary Berry Double Salmon Canapés Recipe
• Mary Berry Hot Smoked Salmon Salad Recipe
• Mary Berry Miso Salmon Recipe

Mary Berry Thai Style Salmon Traybake Recipe

Author: Chloe Saidani Cooking Method:Roast Cuisine:Thai Courses:Dinner

Difficulty:BeginnerPrep time: 10 minutesCook time: 35 minutesRest time: minutesTotal time: 45 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:480 kcal Best Season:Available

Description

A simple and fragrant one-pan dinner featuring roasted peppers and salmon fillets poached in a zesty coconut, lime, and red curry sauce.

Ingredients

• 4 salmon fillets
• 1 red pepper, cubed
• 1 yellow pepper, cubed
• 1 onion, wedges
• 250g mushrooms
• 400g coconut milk
• 2 tbsp red curry paste
• 1 tbsp ginger
• 1 lime
• Fish sauce & sugar

Instructions

1. Roast peppers and onion in oil at 220°C for 20 minutes.
2. Whisk coconut milk, curry paste, ginger, lime, fish sauce, and sugar.
3. Add mushrooms to the tray.
4. Pour sauce over vegetables.
5. Place salmon in the sauce.
6. Bake for 15–20 minutes until salmon cooks.
7. Garnish with coriander and chili.

Notes

• Roasting the vegetables first is essential to develop their sweetness and soften them; if you cooked them only with the salmon, they would remain crunchy and raw.
• Using full-fat coconut milk is non-negotiable for the texture; light coconut milk will evaporate too quickly in the oven and leave a watery residue.
• If the sauce looks a little split when it comes out of the oven (due to oil separation), just give it a gentle stir around the salmon fillets to bring it back together.

Keywords:Mary Berry Thai Style Salmon Traybake Recipe