Mary Berry Thai Salmon Traybake Recipe – Easy One-Pan Dinner

Wondering how to bring bold Thai flavours into an easy oven-baked meal? This Mary Berry Thai Salmon Traybake Recipe combines tender salmon with cauliflower, Romano peppers, banana shallots, baby courgettes, and a rich sauce made with coconut milk, red Thai paste, lime, fish sauce, garlic, and ginger. Thai basil and fresh coriander add a fresh finish to the colourful tray bake.

Made in one roasting tin, this recipe is suited to family meals, busy weeknights, and relaxed weekend dinners. Continue below for the equipment and ingredients, followed by the cooking method, expert tips, serving suggestions, storage guidance, FAQs, and available nutrition information.

If you’re looking for more ways to enjoy salmon, explore our Mary Berry salmon recipes for a collection of creamy dishes, pastry bakes, quiches, pasta, starters and more.

Equipment

Equipments for Mary Berry Thai Salmon Traybake Recipe:

To make this Mary Berry Thai Salmon Traybake Recipe, you only need a few everyday kitchen tools. Each piece of equipment helps prepare the ingredients efficiently and ensures the salmon and vegetables cook evenly in the oven for the best results.

• Large roasting tin – Holds the salmon, vegetables, and sauce together for even roasting.
• Ovenproof dish – A suitable alternative if you do not have a large roasting tin.
• Oven – Cooks the tray bake until the salmon is perfectly tender and the vegetables are roasted.
• Small bowl – Useful for mixing the sauce before pouring it over the ingredients.
• Mixing bowl – Ideal for combining vegetables with the sauce if needed.
• Spoon – Helps stir the sauce and coat the vegetables evenly.
• Knife – Used for slicing vegetables and preparing fresh herbs.
• Chopping board – Provides a safe surface for cutting and preparing the ingredients.

Ingredients

Ingredients for Mary Berry Thai Salmon Traybake Recipe:

This Mary Berry Thai Salmon Traybake Recipe uses fresh vegetables, fragrant herbs, and a creamy Thai-style sauce to create a colourful and satisfying meal. The combination of full-fat coconut milk, red Thai paste, tender salmon fillets, and fresh herbs gives every bite plenty of flavour while keeping the ingredient list simple and easy to shop for.

Ingredient	Quantity
Full-fat coconut milk	400ml
Red Thai paste	150g
Fresh red chilli, finely diced	1
Garlic clove, crushed	1
Fresh root ginger, coarsely grated (about 6cm knob)	1 piece
Lime juice	Juice of 2 limes
Fish sauce	2 tbsp
Cauliflower, cut into florets	1 small
Romano peppers, sliced	2
Banana shallots, cut into wedges	2
Olive oil	2 tbsp
Runny honey	1 tbsp
Baby courgettes, sliced	2
Salmon fillets	6
Thai basil, chopped	Small handful
Fresh coriander, chopped	Small handful
Salt	To taste
Freshly ground black pepper	To taste

How to Make Mary Berry Thai Salmon Traybake

1. Preheat oven to 220C (or 200C fan, Gas 7). Gather and measure ingredients so everything is ready before you begin.
2. In a bowl, combine the full-fat coconut milk, red Thai paste, chilli, garlic, ginger, lime juice, and fish sauce. Mix well until the sauce is smooth and evenly blended.
3. Place the cauliflower, Romano peppers, and banana shallots into a large roasting tin. Season with salt and black pepper, then pour over sauce and stir until the vegetables are coated.
4. Drizzle honey and olive oil over the vegetables. Roast for 12–15 minutes, allowing them to soften and begin to colour.
5. Remove the tin from the oven and toss courgettes through the vegetables. Arrange the salmon fillets on top and spoon over remaining sauce.
6. Return the tray to the oven and roast for a further 10 minutes. The salmon should be opaque pink and just cooked, while the vegetables are tender.
7. Finish by sprinkle Thai basil and sprinkle coriander over the tray. Serve with steamed rice while everything is hot and fresh.

Expert Tips for Mary Berry Thai Salmon Traybake Recipe

A few simple techniques can make this traybake even better. I have found that paying attention to the vegetables and salmon during roasting helps create the best texture without overcooking either ingredient.

• Season well before roasting to bring out the natural flavours of both the vegetables and salmon.
• Mix well when preparing the sauce so every ingredient is evenly combined.
• Cut the cauliflower into very small florets so they cook through in the same time as the other vegetables.
• Use finely diced chilli, crushed garlic, and coarsely grated ginger for the best flavour throughout the sauce.
• Slice the courgettes sliced thinly on the diagonal so they cook quickly without becoming soft.
• When the vegetables starting to brown, they are ready for the salmon to be added.
• Cook only until the opaque pink salmon is just cooked to keep it moist and flaky.
• Finish with chopped Thai basil for the freshest flavour. If needed, a fresh coriander alternative can be used according to your preference.
• Skinned salmon fillets work especially well because they absorb the sauce evenly and are easy to serve.

Serving Suggestions

How to serve Mary Berry Thai Salmon Traybake:

This Mary Berry Thai Salmon Traybake Recipe is best enjoyed serve hot straight from the oven. This one-pan meal makes a wonderful family dinner or easy dinner, pairing perfectly with simple sides that complement its fresh Thai-inspired flavours.

• Serve with fluffy steamed rice to soak up the delicious sauce.
• Garnish with extra Thai basil and fresh coriander for added freshness.
• Pair with lightly steamed green beans or tender broccoli.
• Enjoy with sparkling water and fresh lime or chilled iced tea.
• Finish the meal with fresh tropical fruit or a light mango sorbet.
• Perfect for weekend family meals, casual entertaining, or a comforting healthy meal.
• Serve directly from the tray bake for easy sharing at the table.

Storage

How to store Mary Berry Thai Salmon Traybake:

Room Temperature

• Do not leave the tray bake at room temperature for more than 2 hours.
• Cool any leftovers completely before storing.

Refrigerator

• Store leftovers in an airtight container for up to 2 days.
• Reheat gently in the oven at 180°C or in the microwave until piping hot.

Freezer

• Freeze cooled portions in freezer-safe containers for up to 2 months.
• Defrost overnight in the refrigerator before reheating.
• Reheat thoroughly until the salmon is hot all the way through.

FAQs

1. Can I use a different herb instead of Thai basil?

Yes. Regular basil gives a similar fresh flavour, although it is milder. You can also add a little extra coriander if you prefer.

2. What if I do not have a roasting tin?

A large ovenproof dish works just as well. Make sure it is big enough so the vegetables and salmon cook in a single layer.

3. Can I use frozen salmon fillets?

Yes, but thaw them completely before cooking. Pat them dry with kitchen paper to remove excess moisture.

4. Is there a substitute for red Thai paste?

You can use another Thai curry paste if needed, but the flavour will change slightly. Adjust the amount depending on how spicy the paste is.

5. Can I make the sauce without coconut milk?

The coconut milk gives the sauce its creamy texture and balances the spices. A lighter coconut milk can be used, but the sauce will be less rich.

6. What does fish sauce add to the recipe?

Fish sauce provides a savoury depth that enhances the overall flavour. A small amount goes a long way in balancing the sweetness and acidity.

7. What should I serve with this recipe?

This recipe is delicious with steamed rice or warm noodles. It serves 6, making it ideal for family meals or casual entertaining.

8. Can I prepare this recipe ahead of time?

Yes. You can prepare the vegetables and sauce several hours in advance and refrigerate them separately. Add the salmon just before baking for the best texture.

Nutrition

This healthy meal combines salmon, fresh vegetables, and a creamy sauce made with coconut milk and olive oil. The following nutrition values are approximate and may vary depending on the exact ingredients and portion sizes used.

Nutrient	Amount Per Serving
Calories	520 kcal
Protein	34 g
Carbohydrates	19 g
Sugars	10 g
Fat	34 g
Saturated Fat	15 g
Fibre	5 g
Sodium	780 mg