This zesty Mary Berry Thai Style Salmon Traybake is made with salmon fillets, creamy coconut milk, red Thai curry paste, fresh lime, mangetout, and baby corn. This recipe creates a wonderfully aromatic, creamy, and flavorful one-pan meal with perfectly tender salmon and crisp vegetables. Perfect for a quick and impressive weeknight dinner, this simple dish brings a taste of Thailand to your kitchen and is ready in under 30 minutes, serving two people.

Mary Berry Thai Style Salmon Traybake Ingredients

1 tbsp sunflower oil
2 salmon fillets (about 150g/5.3 oz each), skin on or off
4 spring onions, trimmed and sliced
1 red pepper, deseeded and sliced
100g/3.5 oz baby corn, halved lengthways
100g/3.5 oz mangetout
1 tbsp Thai red curry paste
200ml/6.7 fl oz full-fat coconut milk
1 tbsp Thai fish sauce
1 tsp light brown sugar
1 lime, ½ juiced and ½ cut into wedges for serving
Fresh coriander, to garnish
Cooked jasmine rice, to serve

How To Make Mary Berry Thai Style Salmon Traybake

Preheat the oven and prepare the pan: Set your oven to 220°C (200°C Fan/Gas 7). Select a shallow, ovenproof dish or small roasting tin that will snugly fit the two salmon fillets.
Sear the salmon: Heat the sunflower oil in a frying pan over high heat. Season the salmon fillets with salt and pepper. Place them skin-side down in the hot pan and fry for about 1 minute until the skin is crisp and golden. Remove the salmon and set it aside.
Sauté the vegetables: Add the spring onions and red pepper to the same pan and fry for 2-3 minutes. Add the baby corn and mangetout and continue to cook for another minute.
Make the Thai sauce: Stir the Thai red curry paste into the vegetables and cook for one minute until fragrant. Pour in the coconut milk, Thai fish sauce, light brown sugar, and lime juice. Bring the sauce to a gentle simmer.
Assemble and bake: Pour the vegetable and sauce mixture into your ovenproof dish. Place the seared salmon fillets on top, skin-side up. Transfer the dish to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily.
Garnish and serve: Remove the traybake from the oven. Garnish with fresh coriander and serve immediately with the lime wedges on the side for squeezing over. This dish is perfect with freshly steamed jasmine rice.

Mary Berry Thai Style Salmon Traybake Recipe

Recipe Tips

Don’t Overcook the Salmon: Salmon cooks very quickly. It’s done when it flakes easily with a fork and its colour changes from translucent to opaque. Overcooking will make it dry and less enjoyable.
Use Full-Fat Coconut Milk: For the creamiest and richest sauce, it’s essential to use full-fat coconut milk. Light coconut milk will result in a much thinner sauce that may not have the same depth of flavour.
Crispy Skin is a Treat: Searing the salmon skin-side down in a hot pan before baking is the key step for achieving delicious, crispy skin. It adds a wonderful texture to the final dish.
Adjust Spice to Your Liking: Thai red curry pastes can vary in heat. If you prefer a milder dish, start with a little less paste. For more heat, feel free to add a bit extra.

What To Serve Mary Berry Thai Style Salmon Traybake With

This traybake is a complete meal on its own, but it is best served with a side of fluffy steamed jasmine or basmati rice to soak up the delicious, creamy Thai curry sauce. A simple garnish of fresh coriander and a final squeeze of lime juice brightens all the flavors perfectly.

How To Store Mary Berry Thai Style Salmon Traybake Leftovers

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a pan over low heat until warmed through.
Freeze: Freezing is not recommended for this dish. The texture of the cooked salmon can become dry, and the creamy coconut sauce can separate when thawed and reheated.

Mary Berry Thai Style Salmon Traybake Nutrition Facts

Calories: 650 kcal
Total Fat: 45g
Saturated Fat: 20g
Cholesterol: 130mg
Sodium: 900mg
Total Carbohydrate: 20g
Dietary Fiber: 5g
Sugars: 12g
Protein: 40g

Frequently Asked Questions

Can I use a different fish? Yes, this recipe works well with other firm fish fillets like cod, sea bass, or pollock. You may need to adjust the baking time slightly depending on the thickness of the fish.
Can I add other vegetables? Certainly. This traybake is very versatile. Feel free to add or substitute vegetables like broccoli florets, sliced courgettes, or green beans. Just be mindful of their cooking times and add them to the pan accordingly.
Is this recipe very spicy? The level of heat comes from the Thai red curry paste. Different brands have different spice levels. You can easily control the heat by adding more or less paste to suit your preference.
Can I make this dish ahead of time? You can prepare the vegetables and the sauce in advance and store them in the refrigerator. When you are ready to eat, simply sear the salmon, assemble the dish, and bake it for a very quick meal.

Try More Recipes:

Mary Berry Thai Style Salmon Traybake Recipe

Course: dinnerCuisine: Thai-inspired

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

650

kcal

A quick, easy, and incredibly flavorful Mary Berry Thai Style Salmon Traybake. Tender salmon fillets are baked in a creamy coconut and red curry sauce with crisp vegetables. This one-pan dish is perfect for a healthy and impressive weeknight dinner.

Ingredients

1 tbsp sunflower oil
2 salmon fillets (about 150g/5.3 oz each)
4 spring onions, sliced
1 red pepper, sliced
100g/3.5 oz baby corn, halved lengthways
100g/3.5 oz mangetout
1 tbsp Thai red curry paste
200ml/6.7 fl oz full-fat coconut milk
1 tbsp Thai fish sauce
1 tsp light brown sugar
1 lime, ½ juiced and ½ cut into wedges
Fresh coriander, to garnish

Directions

Preheat oven: Set oven to 220°C (200°C Fan/Gas 7).
Sear salmon: Heat oil in a frying pan and sear the salmon skin-side down for 1 minute until crisp. Set aside.
Cook vegetables: In the same pan, fry the spring onions and pepper for 2-3 minutes, then add baby corn and mangetout and cook for 1 more minute.
Create the sauce: Stir in the curry paste, followed by the coconut milk, fish sauce, sugar, and lime juice. Bring to a simmer.
Assemble and bake: Pour the sauce and vegetables into an ovenproof dish. Place the salmon on top and bake for 8-10 minutes until the fish is cooked through.
Serve: Garnish with fresh coriander and serve with lime wedges and jasmine rice.