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Mary Berry Thai Salmon Recipe

Mary Berry Thai Salmon recipe
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Mary Berry’s Thai Salmon is a flavorful, oven-baked dish where fresh salmon fillets are marinated in a Thai-inspired sauce made with soy sauce, lime, garlic, chili, and ginger. The result is perfectly cooked, flaky salmon with a rich, aromatic glaze that pairs beautifully with rice or vegetables.

Ingredients

For the Salmon:

  • Salmon Fillets (4 pieces, skin-on or skinless) – Fresh and rich in omega-3.
  • Soy Sauce (3 tbsp) – Adds umami and depth.
  • Lime Juice (1 tbsp, fresh) – Enhances tangy flavor.
  • Ginger (1-inch piece, grated) – Gives warmth and aroma.
  • Garlic (2 cloves, minced) – Essential for bold flavor.
  • Red Chili (1, finely chopped, optional) – Adds a gentle heat.
  • Brown Sugar or Honey (1 tbsp) – Balances flavors with a hint of sweetness.
  • Fish Sauce (1 tbsp, optional) – Adds authentic Thai flavor.
  • Sesame Oil (1 tbsp) – Provides a nutty depth.
  • Coconut Milk (¼ cup, optional for a creamier version) – Adds richness.

For Garnishing:

  • Spring Onions (2, thinly sliced) – Adds freshness.
  • Fresh Coriander (A handful, chopped) – Classic Thai herb.
  • Toasted Sesame Seeds (1 tbsp, optional) – Enhances texture.
  • Lime Wedges – For serving.

Optional Additions:

  • Thai Basil – For a more fragrant touch.
  • Soy-Glazed Vegetables – A great side dish.
  • Chili Flakes – If you prefer extra heat.

Instructions

Step 1: Prepare the Marinade

  1. In a mixing bowl, combine soy sauce, lime juice, grated ginger, minced garlic, chopped chili, brown sugar (or honey), fish sauce, and sesame oil.
  2. Whisk the ingredients together until fully combined.

Step 2: Marinate the Salmon

  1. Place the salmon fillets in a shallow dish or a ziplock bag.
  2. Pour the marinade over the salmon and let it sit for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).

Step 3: Bake the Salmon

  1. Preheat your oven to 200°C (400°F).
  2. Line a baking tray with parchment paper and place the marinated salmon fillets on it, skin-side down.
  3. Spoon any remaining marinade over the salmon.
  4. Bake for 12-15 minutes, depending on the thickness of the fillets, until the salmon is opaque and flakes easily with a fork.

Step 4: Garnish and Serve

  1. Remove from the oven and let the salmon rest for 2 minutes.
  2. Garnish with sliced spring onions, fresh coriander, toasted sesame seeds, and lime wedges.
  3. Serve with steamed jasmine rice, noodles, or a Thai salad.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-thai-salmon-recipe/