BBQ Glazed Salmon Traybake with New Potatoes
Salmon fillets glazed in BBQ sauce and roasted over crisp new potatoes and green beans, all on one tray.
Made with Homemade BBQ sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £2.46 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Toss the potatoes with the olive oil, oregano and a pinch of salt on a large baking tray. Roast for 20 minutes.
20 min - 2
Add the green beans to the tray, toss, and roast for 5 minutes more.
5 min - 3
Make room for the salmon. Place the fillets skin side down on the tray and brush the top of each with your ready made BBQ sauce (see the base recipe).
- 4
Roast for 10 to 12 minutes, until the salmon flakes easily and is cooked all the way through.
11 min - 5
Brush with a little more sauce for the last 2 minutes if you like a stickier glaze.
- 6
Serve with lemon wedges.
Tips
- Salmon only needs 10 to 12 minutes. Overcooking makes it dry, so check at 10.
- Pat the fillets dry before brushing so the sauce sticks.
- Use skin on fillets as the skin protects the flesh from drying out.
Storing and freezing
Keeps 1 day in the fridge, cooled within 2 hours. Eat cold in a salad, or reheat gently until steaming hot all the way through.
Questions
Can I use frozen salmon?
Yes. Thaw it fully in the fridge overnight and pat dry. Cooking from frozen steams the fish and the glaze will not stick.
Can I use a different fish?
Yes. Trout, cod loin or thick white fish fillets all work. Adjust the time for the thickness of the fish.
Is this gluten free and dairy free?
Yes, with the gluten free BBQ sauce from the base recipe. Everything else is plain.
More made with homemade bbq sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.