Mary Berry Griddled Salmon Tranches Recipe

This smoky, melting Mary Berry Griddled salmon tranches recipe features thick centre-cut fish, zesty chilli lime butter, and is ready in under 20 minutes. The hero moment arrives when the cold, spicy compound butter slowly melts into the hot, char-grilled lines of the salmon, creating an instant sauce. I love how this method turns a simple piece of fish into a restaurant-quality dinner with barely any washing up.

Restaurant-Quality At Home

The secret to this dish lies in the specific cut of fish. Unlike standard fillets, tranches are cut across the bone from the centre of the salmon, giving you a thick, steak-like portion that holds up beautifully to the high heat of a griddle pan. Mary Berry favours this cut because it looks impressive on the plate and stays incredibly moist in the centre while the outside develops those appetising char marks.

My first attempt at this failed because I moved the fish too soon, resulting in messy flesh rather than clean lines. The lesson I learned is patience: once the salmon hits the hot ridges, you must leave it undisturbed for at least two minutes to let the proteins set and the “grill marks” form properly.

Mary Berry Griddled salmon tranches Ingredients

• 4 salmon tranches (approx. 150g each, cut from the middle of the fish)
• 1 tbsp sunflower or olive oil (for brushing)
• Salt and black pepper

For the Chilli Lime Butter:

• 50g butter (softened)
• 1 red chilli (deseeded and finely chopped)
• 1/2 lime (zest and juice)
• 1 tbsp fresh coriander (finely chopped)

How To Make Mary Berry Griddled salmon tranches

1. Prepare the butter: In a small bowl, mix the softened butter with the chopped chilli, lime zest, lime juice, and coriander until well combined. Spoon the mixture onto a piece of cling film, roll it into a sausage shape, and place it in the fridge to firm up while you prep the fish.
2. Prep the salmon: Pat the salmon tranches dry with kitchen paper (this is crucial for getting good grill marks). Brush both sides of the fish with oil and season generously with salt and black pepper.
3. Heat the griddle: Place a ridged griddle pan over a high heat and let it get smoking hot. Do not add oil to the pan directly, as it will just burn; the oil on the fish is sufficient.
4. Cook the salmon: Place the tranches on the hot griddle. Cook for 3–4 minutes without moving them to achieve distinct charred lines. Carefully flip the tranches and cook for another 3–4 minutes on the other side until the flesh is opaque and flakes easily.
5. Serve: Remove the salmon from the pan and immediately top each hot tranche with a disc of the cold chilli lime butter so it begins to melt.

Recipe Tips

• Room temperature matters: Take your salmon out of the fridge 15 minutes before cooking. If the fish is ice-cold, the centre will remain raw while the outside burns.
• The “Tranche” cut: If your fishmonger doesn’t have tranches on display, ask for “steaks” or centre-cut fillets. The key is uniform thickness for even cooking.
• Don’t force the flip: If the salmon is sticking to the griddle ridges, it isn’t ready to flip. Wait another 30 seconds; it will release naturally when a crust has formed.
• Finishing thick cuts: If you have exceptionally thick tranches, grill them for 2 minutes per side to get the colour, then transfer to a hot oven (200°C) for 5 minutes to finish cooking through without burning.

What To Serve With Salmon Tranches

These salmon tranches pair perfectly with crushed new potatoes and wilted spinach, which soak up the melting chilli butter beautifully. Alternatively, serve with grilled asparagus or a crisp cucumber and dill salad for a lighter summer meal.

How To Store

This dish is best eaten immediately while the skin is crisp and the butter is melting. Leftover cooked salmon can be stored in the fridge for up to 2 days and is delicious flaked cold into salads or pasta. The chilli lime butter can be frozen for up to a month.

FAQs

• Can I use salmon fillets instead of tranches? Yes, fillets work fine, but reduce the cooking time slightly as they are usually thinner than tranches.
• Do I have to use a griddle pan? A heavy-based frying pan works too, but you won’t get the char lines. Ensure the pan is very hot to get a good crust.
• Is the chilli butter very spicy? No, removing the seeds takes away most of the heat, leaving just a gentle warmth that complements the rich fish.
• Can I make the butter in advance? Yes, you can make the butter roll days in advance and keep it in the fridge or freezer until needed.

Nutrition

• Calories: 410 kcal
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 320mg
• Total Carbohydrate: 2g
• Protein: 34g