Mary Berry Thai Chilli Salmon Recipe

This flaky, aromatic Mary Berry Thai chilli salmon Recipe is made with fresh salmon fillets, red curry paste, and creamy coconut milk, and is ready in just 40 minutes. The rich sauce bubbles up in the tray, coating the roasted vegetables and tender fish in layers of sweet and spicy flavour. I love how this one-pan method delivers a complete, restaurant-quality meal with minimal washing up.

Why This Classic Works

I used to avoid making Thai curries at home because they often require frying pastes, separating oils, and using multiple pans. Mary Berry’s traybake approach completely changed my routine by roasting the ingredients directly in the sauce. This technique allows the vegetables to absorb the coconut milk while the salmon steams gently on top, keeping it incredibly moist.

One lesson I learned early on is the importance of adding the ingredients in stages. If you throw everything in at once, the salmon will overcook before the cauliflower is tender. By roasting the hard vegetables first, you ensure that every element hits the plate with the perfect texture.

Mary Berry Thai chilli salmon Recipe Ingredients

• 400ml tin full-fat coconut milk
• 2 tbsp Thai red curry paste
• 1 fresh red chilli, finely diced
• 1 large garlic clove, crushed
• 6cm piece fresh root ginger, peeled and grated
• 2 limes, juice only
• 2 tsp fish sauce
• 1 cauliflower, cut into small florets
• 2 Romano peppers, deseeded and cut into chunks
• 3 banana shallots, peeled and halved
• 2 tbsp sunflower oil
• 1 tbsp runny honey
• 150g baby courgettes, sliced thinly on the diagonal
• 6 small salmon fillets, skin removed
• Handful fresh Thai basil or coriander, chopped
• Salt and freshly ground black pepper

How To Make Mary Berry Thai chilli salmon Recipe

1. Preheat the Oven: Preheat your oven to 220°C (200°C Fan/Gas 7). Get a large, deep roasting tin ready that can hold all the vegetables in a single layer.
2. Prepare the Sauce: In a small bowl or jug, whisk together the coconut milk, Thai red curry paste, diced red chilli, crushed garlic, grated ginger, lime juice, and fish sauce. Season generously with salt and black pepper.
3. Roast the Hard Vegetables: Scatter the cauliflower florets, Romano pepper chunks, and halved shallots into the roasting tin. Drizzle with one tablespoon of the oil and toss to coat. Pour exactly half of the coconut sauce over the vegetables and drizzle with the honey. Roast for 12 to 15 minutes until the edges start to brown.
4. Add Salmon and Courgettes: Remove the tin from the oven. Toss the sliced courgettes with the remaining tablespoon of oil and scatter them into the tin along with the salmon fillets. Spoon the remaining coconut sauce over the fish and courgettes.
5. Final Bake: Return the tray to the oven and roast for another 10 minutes. The salmon should be opaque and flake easily, and the sauce should be bubbling and slightly thickened. Scatter with Thai basil or coriander before serving.

Recipe Tips

• Check the Curry Paste: Different brands of Thai red curry paste vary wildly in heat levels. Taste a tiny amount before adding the full two tablespoons if you are sensitive to spice.
• Don’t Skimp on Fat: Use full-fat coconut milk rather than the reduced-fat version. The fat prevents the sauce from splitting in the high heat of the oven and provides that signature creamy consistency.
• Cut Veg Evenly: Ensure your cauliflower florets are cut small and roughly the same size so they cook through during the short roasting time. Large chunks will remain hard even when the salmon is done.
• Salmon Skin: It is best to use skinless fillets for this traybake as the skin won’t crisp up in the sauce. If you only have skin-on fillets, place them skin-side down.

What To Serve With Thai Chilli Salmon

Steamed jasmine rice is the perfect partner for this dish, as it soaks up the excess coconut and lime sauce. You could also serve it with rice noodles for a lighter alternative. A side of prawn crackers adds a nice crunch that contrasts well with the creamy curry.

How To Store

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or a low oven, adding a splash of water if the sauce has thickened too much. I do not recommend freezing this dish as the courgettes and coconut sauce may become watery upon thawing.

FAQs

• Can I use chicken instead of salmon? Yes, you can substitute chicken breast or thigh. However, you must add the chicken at the start with the peppers and cauliflower to ensure it cooks through completely.
• Is this recipe very spicy? It has a mild to medium kick depending on your fresh chilli and paste. To make it family-friendly, omit the fresh red chilli and reduce the curry paste to one tablespoon.
• Can I use red onions instead of shallots? Absolutely, red onions cut into wedges work perfectly well as a substitute and become just as sweet when roasted.
• What if I don’t have Romano peppers? Standard red or yellow bell peppers are a fine substitute; just cut them into large chunks so they don’t disappear into the sauce.

Nutrition

• Calories: 480 kcal
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 75mg
• Sodium: 450mg
• Total Carbohydrate: 18g
• Protein: 34g