Salmon Traybake with Soy, Chilli, and Lime Recipe

If you’re looking for a fresh, vibrant dinner that’s as easy as it is delicious, this Salmon Traybake with Soy, Chilli, and Lime Recipe ticks all the boxes. The combination of tender salmon, crunchy veggies, and that zingy soy-chilli-lime dressing makes for a fuss-free meal that always feels special. I love how it comes together in one tray with minimal washing up – perfect for busy weeknights or anytime you want something impressive without the stress.

Plus, the flavors really pop with the balance of sweet, spicy, and tangy notes. This Salmon Traybake with Soy, Chilli, and Lime Recipe is a fantastic way to enjoy omega-rich salmon in a way that’s full of color and texture. Whether you’re cooking for yourself or feeding friends, it’s a crowd-pleaser that’s healthy and satisfying. I promise, once you try this, it’ll become a regular go-to in your kitchen too.

Ingredients You’ll Need

These ingredients work beautifully together to create a fresh, tangy glaze and perfectly cooked salmon. When shopping, I always look for bright, crisp veggies and the freshest salmon I can find. Using fresh lime and proper ginger makes a world of difference here – the flavors really sing.

• Lime: Fresh lime juice brightens up the dish and balances the soy’s saltiness perfectly.
• Soy sauce: I recommend gluten-free if you’re sensitive, and go for a good quality one for the best flavor.
• Caster sugar: Just a little adds that hint of sweetness to cut through the acidity and heat.
• Salmon fillets: I usually buy skin-on for extra flavor, but skinless works too – just adjust cooking times slightly.
• Tenderstem broccoli: Adds crunch and a lovely fresh note; don’t overcook or it loses its snap.
• Green beans: Fresh and crisp, they soak up the dressing beautifully.
• Red pepper: Provides sweetness and color contrast – slice them thin for quick roasting.
• Garlic: Freshly grated garlic is essential for that aromatic punch.
• Fresh root ginger: Gives warmth and a zesty bite – peeling it with a spoon is my little trick to avoid waste.
• Spring onions: The white parts add a mild onion flavor, and the green makes a pretty garnish.
• Red finger chilli: Adjust the amount based on your heat tolerance – I love the kick!
• Olive oil: Use extra virgin for richness and mellow flavor.
• Sesame oil (optional): Adds a toasty, nutty depth – I always keep a bottle in the fridge for recipes like this.

Variations

One of the things I love most about this Salmon Traybake with Soy, Chilli, and Lime Recipe is how adaptable it is. I often switch up the veggies or turn the heat up or down depending on the day. Feel free to make it your own!

• Swap the veggies: I sometimes swap green beans for asparagus or throw in some cherry tomatoes – they roast beautifully and add a burst of sweetness.
• Different protein: If you’re not a salmon fan, this marinade works well with cod or even chicken thighs, adjusting cooking times accordingly.
• Mild version: To keep it family-friendly, I reduce the chilli and add a touch more lime juice for balance.
• Extra crunch: Sprinkle toasted cashews or sesame seeds on top – adds texture and a nutty note I adore.
• Make it vegan: Use firm tofu or tempeh instead of salmon, and swap fish sauce or soy for tamari; the marinade still shines.

How to Make Salmon Traybake with Soy, Chilli, and Lime Recipe

Step 1: Prepare the marinade and dress the salmon

Start by combining the lime juice, soy sauce, and caster sugar in a small bowl. Mix until the sugar dissolves – this simple base will be your marinade. Place the salmon fillets on a tray, and pour over half the marinade, making sure each piece is well coated. I like to let it sit for 10 minutes while I prep the veggies — this helps the salmon absorb some of the lovely tangy flavors without overpowering it.

Step 2: Prep the veggies

Trim and halve the Tenderstem broccoli and green beans, then slice the red pepper thinly. Scatter all the veggies around the salmon on the tray. Pour over the remaining marinade and toss everything gently to coat. You want the veggies to get a good lick of that soy, lime, and sugar mix so they roast up with that delicious glaze.

Step 3: Roast everything together

Pop the tray into a preheated oven at 200°C (400°F) for around 15-18 minutes. Keep an eye on the salmon – it should flake easily but still be moist inside. The veggies should be tender but have a slight crunch left. Roasting them together allows the flavors to mingle, and the traybake hands-off cooking means you can chill out while it cooks.

Step 4: Make the dressing

While the salmon and veggies roast, whisk together the grated garlic, fresh ginger, spring onions, finely chopped chilli, lime juice, soy sauce, olive oil, sesame oil, and caster sugar. This vibrant dressing is the star that lifts the whole dish, so don’t skip it! The fresh chilli and zingy lime create a perfect balance that you’ll want to pour generously over your salmon traybake before serving.

How to Serve Salmon Traybake with Soy, Chilli, and Lime Recipe

Garnishes

I always finish this dish with a scatter of finely sliced spring onions and extra chilli if you like heat. A sprinkle of toasted sesame seeds adds a lovely nutty crunch and looks pretty too. Fresh coriander also works beautifully if you’re a fan – it brings an herbal lift that complements the zingy dressing perfectly.

Side Dishes

This traybake is fantastic served simply with jasmine rice or steamed noodles to soak up all that sauce. Sometimes I whip up a quick cucumber salad on the side for a cool, refreshing contrast. If you want to make it a little heartier, a side of buttery mashed potatoes or roasted sweet potatoes also pairs well.

Creative Ways to Present

For a dinner party, I sometimes plate the salmon on a large platter surrounded by the roasted veggies and drizzle the dressing over right before serving. Adding lime wedges on the side invites everyone to add an extra citrus boost. Another fun twist is serving it in individual shallow bowls with noodles tossed in the dressing underneath – it feels special but is easy to pull off.

Make Ahead and Storage

Storing Leftovers

I usually store leftover salmon and veggies in an airtight container in the fridge for up to 2 days. It reheats well but I recommend separating the dressing if you can, or adding a little fresh lime and soy to revive the flavors when warming up. Salmon can dry out quickly, so handle leftovers gently.

Freezing

Personally, I find salmon traybakes like this don’t freeze beautifully because the texture changes, especially with the roasted veggies. However, you can freeze the fresh dressing mixture beforehand in an ice cube tray for portioning out later – just defrost and toss through freshly cooked salmon and veggies.

Reheating

To reheat, I gently warm the traybake in the oven at 160°C (320°F) for about 10 minutes, covering loosely with foil to keep moisture in. Avoid microwaving if you want to keep the texture tasty – the oven method preserves the crispness of the veggies and keeps the salmon from drying out.

FAQs

Final Thoughts

This Salmon Traybake with Soy, Chilli, and Lime Recipe is one of my absolute favorites when I want a meal that’s light, flavorful, and fuss-free. It’s perfect for those evenings when you want something vibrant and wholesome but without spending hours in the kitchen. Trust me, once you make it, you’ll understand why I keep coming back to this combo of tangy lime, warming chilli, and silky salmon. I can’t wait for you to try it – I’m pretty sure it’s going to become a beloved staple in your recipe collection too!

Salmon Traybake with Soy, Chilli, and Lime Recipe

★★★★★ 4.6 from 78 reviews

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Total Time: 25-28 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian-inspired
• Diet: Gluten Free

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Description

This vibrant salmon traybake features tender salmon fillets and a colorful mix of vegetables, roasted to perfection with a tangy and spicy soy, chili, and lime dressing. Quick to prepare and packed with flavor, it’s a healthy and satisfying meal perfect for any weeknight dinner.

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Ingredients

Scale 1x2x3x

Salmon Traybake

• ½ lime, juice only
• 1 tbsp soy sauce (gluten-free if required)
• ½ tsp caster sugar
• 2 x 200g/7oz salmon fillets
• 100g/3½oz Tenderstem broccoli, trimmed
• 100g/3½oz green beans, halved
• 1 small red pepper, sliced

Dressing

• 1 small garlic clove, grated
• 1cm/½in piece fresh root ginger, peeled and grated
• 2 spring onions, white part finely chopped, green part thinly sliced
• 1 red finger chilli, very finely chopped
• ½ lime, juice only
• 1 tbsp soy sauce (gluten-free if required)
• 2 tsp olive oil
• 1 tsp sesame oil (optional)
• ½ tsp caster sugar

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Instructions

1. Preheat and Prepare the Traybake

   Preheat your oven to 200°C (fan)/220°C/gas mark 7. In a small bowl, mix the juice of half a lime, 1 tablespoon of soy sauce, and ½ teaspoon of caster sugar. Place the salmon fillets on a baking tray and spoon over the lime-soy glaze, ensuring they are well coated.

2. Add Vegetables

   Arrange the Tenderstem broccoli, green beans, and sliced red pepper around the salmon fillets on the tray. This makes sure the vegetables cook evenly alongside the salmon.
3. Bake the Salmon and Vegetables

   Place the tray in the oven and bake for approximately 15-18 minutes until the salmon is cooked through and the vegetables are tender but still vibrant and slightly crisp.

4. Prepare the Dressing

   While the salmon is baking, combine the grated garlic, grated ginger, finely chopped white part of the spring onions, red finger chilli, juice of half a lime, 1 tablespoon soy sauce, 2 teaspoons olive oil, 1 teaspoon sesame oil (if using), and ½ teaspoon caster sugar in a small bowl. Mix well to combine all flavors.

5. Finish and Serve

   Once the salmon and vegetables are cooked, remove the tray from the oven. Drizzle the prepared dressing over the salmon and vegetables. Scatter the green parts of the spring onions on top for extra freshness and a pop of color. Serve immediately for a flavorful and wholesome meal.

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Notes

• Use gluten-free soy sauce to make this recipe gluten-free.
• Adjust the amount of red finger chilli to your preferred spice level.
• Sesame oil in the dressing is optional but adds a lovely nutty flavor.
• Serve with steamed rice or quinoa for a complete meal.
• Leftovers can be stored in the refrigerator and eaten within 2 days.

Keywords: Salmon traybake, soy sauce salmon, lime chili salmon, healthy salmon recipe, baked salmon with vegetables, gluten-free salmon dish