Mary Berry Griddled Salmon Tranches Recipe with Chilli Lime Butter

This smoky, tender Mary Berry Griddled salmon tranches Recipe is made with fresh salmon, zesty lime, and chilli butter in just 15 minutes. The hot griddle creates beautiful char lines while the citrus butter melts into the flaky fish to keep it incredibly moist. I love how effortless yet impressive this looks on the plate.

Why This Classic Works

I used to panic about cooking fish, worrying it would stick to the pan or end up dry and tasteless. This method changed that for me because the high heat sears the outside instantly while keeping the inside succulent. I learned that resisting the urge to move the fish during those first few minutes is the secret to getting professional-looking grill marks.

The real magic happens when the cold, zesty butter hits the hot fish and creates an instant sauce. It creates a balance of richness from the butter and brightness from the lime that lifts the whole dish. It is a foolproof way to serve seafood that tastes like it came from a restaurant kitchen.

Mary Berry Griddled salmon tranches Recipe Ingredients

• 4 salmon tranches (approx. 150g each), skin-on or skinless
• 2 tbsp olive oil
• Salt and freshly ground black pepper

For the Chilli and Lime Butter:

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

How To Make Mary Berry Griddled salmon tranches Recipe

1. Prepare the Butter: In a small bowl, beat the softened butter with the finely chopped chilli, lime zest, lime juice, and chopped coriander until well combined. Set aside at room temperature so it is ready to melt over the hot fish.
2. Season the Salmon: Pat the salmon tranches dry with kitchen paper to ensure a good sear. Brush both sides generously with olive oil and season with salt and black pepper.
3. Heat the Griddle: Place a griddle pan (or heavy-based frying pan) over a high heat. Let it get very hot—it should be smoking slightly before you add the fish.
4. Sear the Fish: Place the salmon tranches on the hot griddle. Cook for 3-4 minutes without moving them to allow distinct char lines to form.
5. Flip and Finish: Turn the salmon over and cook for another 2-3 minutes on the other side, or until the fish is opaque and flakes easily.
6. Serve Immediately: Transfer the hot salmon to warmed plates and immediately top with a spoonful of the chilli and lime butter so it melts into a glossy sauce.

Recipe Tips

• Don’t crowd the pan: If your griddle pan is small, cook the salmon in batches. Crowding the pan lowers the temperature and causes the fish to steam rather than sear, preventing those lovely grill marks.
• Pat it dry: Moisture is the enemy of a good sear. Always use kitchen paper to remove excess moisture from the surface of the tranches before oiling them.
• Room temperature fish: Take your salmon out of the fridge about 10 minutes before cooking. Cooking fridge-cold fish can cause it to seize up and cook unevenly.

What To Serve With Griddled Salmon

This dish pairs beautifully with crushed new potatoes or a simple potato salad to soak up the buttery sauce. For greens, try blanched asparagus spears or tenderstem broccoli, which add a nice crunch and vibrant colour to the plate.

How To Store

Leftover salmon can be stored in an airtight container in the fridge for up to 2 days. It is delicious served cold flaked into salads or pasta, but if you wish to reheat it, do so gently in a low oven to avoid drying it out.

FAQs

Can I use salmon fillets instead of tranches?
Yes, absolutely. Tranches are slices cut across the fish, while fillets are cut lengthwise, but both work perfectly with this method and timing.

Can I make the butter ahead of time?
Yes, you can make the flavoured butter up to 3 days in advance and keep it in the fridge. Bring it to room temperature before serving so it melts easily.

Do I need a griddle pan?
While a griddle pan gives those attractive char lines, a regular heavy-bottomed frying pan works just as well for searing the fish.

Nutrition

• Calories: 450 kcal
• Total Fat: 32g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 280mg
• Total Carbohydrate: 2g
• Protein: 35g

Try More Recipes:

• Mary Berry Salmon en Croûte Recipe
• Mary Berry Salmon with Spinach Salsa Recipe
• Mary Berry Salmon with Avocado Recipe