Asian Salmon Foil-Pack
Asian Salmon Foil-Pack Dinners combine the freshness of vegetables and the richness of salmon, sealed in foil for even cooking and easy serving. It’s a complete meal that pairs perfectly with rice, noodles, or simply on its own. The sauce caramelizes slightly during baking, giving the salmon a glossy, irresistible finish.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 4 cups mixed vegetables (broccoli, bell peppers, snow peas, or carrots)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar or lime juice
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 teaspoon chili flakes (optional)
- Salt and black pepper, to taste
- Chopped green onions and sesame seeds for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut 4 large pieces of foil, about 12 inches each.
- Make the sauce. In a bowl, whisk soy sauce, honey, sesame oil, vinegar, garlic, and ginger until combined.
- Assemble the packs. Place a handful of vegetables in the center of each foil sheet. Top with one salmon fillet.
- Add the glaze. Spoon 2 tablespoons of sauce over each piece of salmon and sprinkle with salt, pepper, and chili flakes if using.
- Seal the packs. Fold the sides of the foil over the salmon and vegetables, sealing tightly to trap the steam.
- Bake or grill.Oven: Bake for 18–20 minutes.Grill: Cook over medium-high heat for 10–12 minutes.
- Serve and garnish. Open the foil carefully, drizzle with remaining sauce, and top with sesame seeds and green onions.
Notes
- Adjust soy sauce and honey to balance saltiness and sweetness.
- Don’t overcook—the salmon should flake easily and remain moist.
- Use heavy-duty foil to prevent leaks.
- Add extra chili for a spicy kick.
- Serve with jasmine rice or quinoa for a complete meal.