If you’re looking for a dinner that feels fancy but is actually super easy to pull together, this Salmon Traybake with Soy, Chilli, and Lime Recipe is an absolute winner. I love how the zingy lime and soy sauce work together to give the salmon a fresh yet savory kick, while the chilli adds just the right amount of heat without overwhelming the dish. It’s perfect for weeknights when you want something healthy and vibrant but don’t want to spend hours cooking or washing up.

What makes this salmon traybake really special is how everything cooks in one pan — the salmon, vibrant green beans, tenderstem broccoli, and sweet red peppers all get perfectly infused with those bright soy, chilli, and lime flavors. I often make this recipe when friends pop over unexpectedly, knowing it looks impressive but is totally straightforward. Plus, it’s naturally gluten-free if you use the right soy sauce, making it kind to different diets.

Ingredients You’ll Need

This Salmon Traybake with Soy, Chilli, and Lime Recipe is all about simple, fresh ingredients that balance beautifully. Each one plays a role — from the zingy lime juice to the warmth of fresh ginger and the crunch of fresh veggies — making sure every bite pops with flavor.

Lime: Fresh lime juice gives a bright, zesty freshness that really lifts the whole dish.
Soy sauce: Adds that savory umami punch. I always keep gluten-free soy sauce on hand for picky eaters.
Caster sugar: Just a little sweetness to balance the zing and saltiness.
Salmon fillets: I prefer skin-on for extra texture, but skinless works fine too.
Tenderstem broccoli: Its tender stalks cook quickly and add vibrant green color.
Green beans: Fresh and crunchy, they soak up the flavors perfectly.
Red pepper: Adds a splash of sweetness and color — don’t skimp on this!
Garlic: Grated garlic melts into the dressing, giving it a gentle warmth.
Fresh ginger: Love this for a punchy, slightly spicy note that brightens the whole traybake.
Spring onions: The white part brings mild sharpness, while the green part is perfect for garnishing.
Red finger chilli: Chop finely to gently heat, or keep seeds if you want more spice.
Olive oil and sesame oil: Olive oil keeps the salmon moist; sesame oil adds that subtle, nutty depth (optional but recommended!).

Variations

I love how flexible this Salmon Traybake with Soy, Chilli, and Lime Recipe is — you can easily adapt it depending on what’s in the fridge or your mood. Don’t be afraid to switch up the veggies or dial the spice up or down based on what you like.

Vegetable swaps: I sometimes use asparagus or sugar snap peas instead of green beans — they cook just as quickly and add a nice crunch.
Milder version: If you’re not a chilli fan, leave it out or use just a tiny pinch of paprika for warmth.
Extra heat lovers: Adding a drizzle of hot chili oil over the top before serving really makes the flavors pop.
Herby twist: Sprinkling fresh coriander or chopped basil on the finished dish adds a lovely fresh contrast.
Different fish: You can swap salmon for trout or cod, but cooking times will vary — salmon is perfect for this traybake because it keeps wonderfully moist.

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

Step 1: Prepare the zesty soy marinade

Start by mixing the lime juice, soy sauce, and caster sugar in a small bowl — this simple combo is your marinade and dressing base. Stir until the sugar dissolves, then set aside. I like to add the grated garlic, ginger, chopped spring onions, and chilli now too so the flavors have a chance to mingle and get really punchy.

Step 2: Arrange salmon and veggies on the tray

Lay the salmon fillets skin-side down on a baking tray, then scatter the trimmed tenderstem broccoli, halved green beans, and sliced red pepper around them. Pour half of the soy-and-lime dressing over everything, making sure the salmon and veggies get a nice coating. Pro tip: give the veggies a little toss to avoid overcrowding so they roast evenly.

Step 3: Roast to perfection

Pop the tray in a preheated oven at 200°C/400°F for about 15-18 minutes. Keep an eye on the salmon — it should be just cooked through, tender and flaky but not dry. The veggies should remain crisp-tender with a bit of roast char for extra flavor. If you have a kitchen thermometer, aim for 52-54°C inside the thickest part of the salmon.

Step 4: Drizzle and garnish

Once the traybake is out of the oven, drizzle the remaining dressing over the salmon and veggies while everything is still warm. I adore this final step because it keeps the dish bright and fresh. Finish off with the green parts of the spring onions and a sprinkle of sesame seeds if you have them on hand.

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

Salmon Traybake with Soy, Chilli, and Lime Recipe - Recipe Image

Garnishes

I always top this traybake with sliced spring onion greens and a handful of toasted sesame seeds for a bit of crunch and visual appeal. Sometimes I add chopped fresh coriander or a few sprigs of mint, which add a really lovely freshness that balances the soy and chilli.

Side Dishes

To keep things simple, I usually serve this salmon traybake straight from the oven with steamed jasmine rice or fluffy quinoa. The grains soak up that delicious soy-lime dressing perfectly. If you want a lighter option, a crisp green salad with a tangy vinaigrette works beautifully too.

Creative Ways to Present

For special dinners, I like plating the salmon over a bed of coconut rice and garnishing with edible flowers and fresh herbs — it always impresses guests! You could also serve it family-style straight from the tray with slices of lime on the side for squeezing.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which can be rare!), I store them in an airtight container in the fridge and eat within 2 days. The salmon stays surprisingly moist, but the veggies are best if reheated gently to avoid going mushy.

Freezing

I don’t usually freeze this salmon traybake because salmon’s texture can change after thawing, but if you want to, freeze the cooked salmon and veggies separately in airtight containers and thaw in the fridge overnight.

Reheating

To reheat, I prefer a gentle oven heat at around 150°C/300°F to avoid drying out the salmon. Cover the tray loosely with foil and warm until heated through, about 10-15 minutes. Microwave works too but can sometimes make the fish a bit rubbery.

FAQs

Can I use frozen salmon for this recipe?

Absolutely! Just make sure to thaw the salmon properly in the fridge overnight and pat it dry before using. This helps the marinade stick better and prevents the fish from steaming instead of roasting.
How spicy is the Salmon Traybake with Soy, Chilli, and Lime Recipe?

The heat mostly depends on how much chilli you add — the recipe calls for one finely chopped red finger chilli, which gives a gentle warmth. If you prefer less heat, remove the seeds or reduce the amount. For more spice, add extra chillies or a drizzle of chilli oil.
Can I prepare the dressing ahead of time?

Yes, you can prepare the dressing a few hours in advance and keep it refrigerated. The flavors actually develop really well when left to rest, making your final dish even tastier.
Is this recipe gluten-free?

It can be, as long as you use gluten-free soy sauce (tamari is a good option). The rest of the ingredients are naturally gluten-free, making it a great choice for gluten-sensitive diners.
What sides go best with this Salmon Traybake with Soy, Chilli, and Lime Recipe?

Steamed rice, quinoa, or a fresh green salad are my go-tos. If you want something heartier, try roasted sweet potatoes or a simple noodle salad to soak up those delicious juices.

Final Thoughts

This Salmon Traybake with Soy, Chilli, and Lime Recipe has become my quick go-to when I want something healthy, effortlessly tasty, and a little bit special. It’s one of those dishes where you throw everything on a tray, pop it in the oven, and before you know it, a vibrant, restaurant-worthy meal is ready to enjoy. Trust me, once you try this combo of zingy lime, savory soy, gentle chilli, and fresh ginger, you’ll find yourself making it again and again — just like I do!