Asian Salmon in Foil
The best and easiest way to make salmon in foil – and you won’t believe how much flavor is packed right in!
You know that signature line by The Most Interesting Man in the World? Well, I’m going to have to steal his meme for just a second here to say this.
I don’t always cook salmon, but when I do, I prefer foil. Stay hungry, my friends.
No, but really, foil is the only way to cook salmon. The only way. It seals in all that flavor and the clean-up is a breeze. All you have to do is toss the foil. It doesn’t get easier than that, right?
And the flavors are soaked right in, leaving you with the most tender, flavorful salmon ever that flakes so easily. You can’t beat that!
Asian Salmon in Foil
Ingredients
- ¼ cup honey
- 3 cloves garlic, minced
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, optional
- Freshly ground black pepper, to taste
- 2 pounds salmon
- 2 green onions, thinly sliced
- ½ teaspoon sesame seeds
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with foil.
- In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
- Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
- Place into oven and bake until cooked through, about 15-20 minutes.* Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
This was very good and simple to make – though the prep took me quite a bit longer than 10 minutes. Just peeling and chopping the garlic and ginger takes about that long, not to mention measuring everything else out and getting the pan ready. In any case, it’s an easy prep and it was very tasty.
Is this a whole piece of salmon or individual servings?
Very good marinade/sauce. The first time, my salmon was overbaked at 20 minutes and was very dry, but that was my fault. The second time I opened the foil around 10 minutes and let it broil a couple minutes and the fish was tender and delicious.
This was ridiculously fabulous! I followed the comment that suggested doubling the sauce and thickening it ! It was amazing!!
This was absolutely spectacular! I’ve never had salmon this flavourful, moist and succulent, unbelievably delicious
This recipe made me like salmon! We’ve made it monthly for the last few years.
This could not be quicker or more delicious! I made this on an evening when I really didn’t feel like cooking. Literally takes a few minutes to have a restaurant-quality dish. Definitely going in the rotation!
I served it with asparagus and nothing else, because, again, I really didn’t feel like cooking. Next time I’ll add rice.
This was a delightful way of cooking salmon. I have done it in foil before, but not with this marinade. DELICIOUS!!!!!!!
Sauce is really delicious and meal is quick and easy. Might be the best salmon I’ve ever made!
I made this as my first time eating salmon and it was delicious. Skipped ginger because I was out but it was still great.
It was delicious, an excellent recipe thankyou! served with an Asian Coleslaw:)
Absolutely, very yummy! Thank you
Was absolutely fabulous!! I have never done anything like this, paired it with stir fried bok choi and stir fried rice. Was easy to do and the directions were great
Thank you!
This recipe is a keeper. I used ginger powder because i did mot have fresh and baked it at 300 for about 45 mins and the painted butter on top and brouled for 3-5 mins. Delish!!
Looking forward to trying this. Am wondering if I need to use salmon filets with the skin on OR skinless filets which would be my preference. Thanks.
Delicious! Although I also did 400 for 15/20 mins. I had leftovers so the next day I took the salmon l, flaked it up and mixed it with a sauce (Mayo, sriracha, splash of soy and splash of sesame oil) and made something that looked like tuna salad. Then I put a spoonful into the seaweed snacks from Trader Joe’s and ate them as little bites. Green onion would be perfect on top too. Would also make a great appetizer. Perfect next day lunch!
This didn’t turn out as flavorful as I expected looking at all the rave reviews. My husband liked it but I just felt it lacked flavor. My sauce was thin and watery. I think I’ll make it again but next time save some of the sauce and reduce it to top the fish.
Delicious! I doubled the sauce and poured half over the salmon. The other half I thickened with some corn starch and used it for serving. Also cooked in a 400* oven and then uncovered for the last 10 minutes. Served with roasted Brussel sprouts. Will definitely fix this again!
I have made this dish dozens of times. My extended family loves it. I usually double the garlic and ginger and am heavy with the Sriracha. I have done 1,2,4, and 6 pound dinners. I usually double the sauce and do 400° in the oven. This is an awesome dish!! My question- have you tried it with halibut? If so any tips. If not any cautions?
Very, very good. Note to other cooks: you can save yourself a lot of effort by buying garlic-ginger paste in any Indian market. I use it in everything that needs those 2 ingredients.
OMGoodness Deliciousness!
This was delicious and so easy!
Fantastic! This is the only way my son wants his salmon now. Thank you for sharing!
Made this and husband who is not crazy about salmon loved the flavor. Going to make two fillets next weekend for a large girl gathering. What do you recommend regarding baking time and temp for two fillets with a combined weight of around 3.2 lbs?
If you’re looking for a great recipe.. you found it! This was BOMB.com!!! I followed the recipe from the things I had on hand. I used coconut aminos for the soy, and I omitted the ginger because I didn’t have any. I also baked it in parchment paper, because I didn’t have foil. I cooked for 20 mins and broiled for 2. My salmon were in filets. I paired it with Nongshim Hot & Spicy Noodle Soup the bowls (drained the water, then added the spice packet) I get from Sam’s Club and some pork potstickers from Trader Joe’s. It’s a winner, no takeout for this squad! Thank you so much for this recipe!
Wow – baking in foil really does the trick! Why did I hold off on trying this method for so long?! This was crazy good. Loved this recipe, and will add more sriracha next time!!
Outstanding
What?!?! Seriously how can this be so good? I read all the reviews but was still skeptical until I took the first bite. I’ve never made salmon before, so was looking for an easy recipe. My son said he could eat it every day and I’m already planning my shopping list to include salmon!
I had two 2-1/2 pound fillets so doubled the sauce recipe. Also I am out of vinegar so used lemon juice and just a splash of mirin. I also left out the sciracha because I’m not a fan. Holy cow I cannot believe how delicious this salmon is! Thanks for the great recipe and I will be trying more of your creations! 🙂
Excellent! I have enjoyed the recipes I have tried!
I love wild sockeye salmon. My family however was never all that interested – until I served this dish. Wow. Such amazing flavour. No leftovers and my daughter actually wanted a second helping. This is now my go-to salmon recipe. Thank you!
Firstly, I had my doubts about this recipe. This was not due to the flavor profile, but because there was no marinading time!
Secondly, I was wrong. This recipe is truly flavorful without setting aside time to marinade and is a wonderful weeknight staple for me now.
Wow what an excellent dish! I will make this again!
Fantastic recipe! I “loosely” I left out the grated ginger just because I was running out of time and baked it in parchment instead of foil and used it to make maki rolls! My son gobbled them up!
Do you recommend baking the salmon skinless or skin on in the foil?
Thank you.
I have done both depending on which market I got the fish. Works great either way. Cooking time may be a bit less for skinless but not necessarily.
Thank you for this recipe! I can always count on you for excellent flavors and easy mid-week dinners. I made this two nights in a row, and instead of wrapping the salmon in foil, I pan-fried it and poured the sauce on at the end. Steamed edamame and rice completed the dish!
I make this all the time.just unreal delicious! Sauce a little like your baked honey sesame chicken which is also dynamite! Thank you
Great flavors, but 3rd time made it in parchment because aluminum flavor leak into salmon. (Vinegar assisted with that!)
The sauce for this was fantastic! Very easy to make. I mixed up the sauce ahead of time and it made for an easy dinner. I also really appreciated the idea of cooking the fish in foil. It made clean-up so much easier.
This recipe is another keeper. Thank you!
Love, love, love this recipe. In place of the low sodium soy, I used Seasoned Soy Sauce for Fish.
In place of Siracha, I used Spicy Chili Crisp. Poured the marinade over the salmon, covered with foil, and baked in a 400 degree oven for 15 minutes. I took it out of the oven, opened the foil, and tested the salmon for doneness. I determined that it needed just another minute or two, so I then topped it with the green onions and white sesame seeds and resealed it. Just another two minutes in the foil did the trick, and the salmon was so moist and tender, and full of flavor! OHMYGOSH…the flavor!!!! Are there any leftovers — no way! 5 star rating for sure!!!!!
Excellent.I cant save it.But I really want to make it.I have like 4 salmons in frezzer for.Waiting for Christmas
very good
Just made this salmon for dinner. Was absolutely delicious!!! The whole family enjoyed it and I paired it with some homemade egg fried rice
Definitely will be making this again.
Wow! Wow! Wow! Delicious! My husband and I both loved this salmon! It’s very easy too. I will make this over and over again!
I didn’t rate the recipe when I wrote my review but I give it FIVE STARS! One more comment: Like others said, I had to bake the fish longer than the recipe instructed. The fish had quite a bit of juice in the foil that was delicious spooned over rice.
Delicious! Got Kokanee salmon from friend and tried with this recipe. We torched instead of broil. Nice flavor and tender. I tossed rice with butter, lemon juice and soy sauce. Perfect match with salmon.
Very nice recipe! I’ve only been eating fish for a year now- at 32, it’s probably a good time to start eating it;) This is my second time making this, it’s im the oven now and I can hardly wait. The flavors are all come through and are in good balance. I did use a trifle bit of maple, and white miso paste. I’m also using powdered garlic this time too. Also, with the cuts of salmon I have, the broil time is slightly higher as well. Considering I didn’t eat fish, or really cook before 2020, this is a fast, tasty, and simple recipe!
Hey! I love this recipe, have used it several times and it has been absolutely delicious. Just want to note that like some other reviewers, it took me significantly longer to bake the salmon — closer to 30 minutes, plus broiling — and I also doubled the amount of sauce. (I baked it with the recommended amount, but made an additional serving of sauce to pour over the fish/rice once plated.) Thanks 🙂
We love salmon – and always use a foil packet method with various spices. I set my oven temp to 420 because my salmon won’t be cooked through enough for us at 375 in 20 minutes. But all that being said – the sauce was definitely delicious and one I will use again. I am curious to the nutrition facts I see above – are you saying that 2 pounds of salmon should be divided between 4 people? Just seems like a really large serving but hey….I’m sure there are some who would eat that much at one seating. Either way, loved this recipe and am keeping it to use again 🙂 Thank you!
Sorry! I missed the rating…FOUR STARS!!!!
Chungah, your recipes have never failed me, and I’ve been cooking for 60 years!! What talent you have.
This salmon turned out much better than I ever suspected, since we are not fans of cooked salmon at all.
The recipe was followed exactly and the cook time was perfect, as it was moist and just ever so slightly underdone. That could be the missing salmon secret for me. I didn’t bother with broiling it at all. The balance of the flavors with the sauce and fish in foil was spot on, and I sure will do it again. My husband was equally impressed with the outcome.
I served it with roasted asparagus, and steamed Jasmine rice flavored with Singapore Seasoning, sesame oil and lemon juice. The yummy reserved sauce from the foil packet was served on the side.
Very good made at least 6 times
DELICIOUS! My husband loved the dish!! I doubled the sauce recipe the second time I made it because my husband loved it so much, and wanted extra on top of the rice. THANK YOU FOR THIS RECIPE!!
I’m assuming based on all of the rave reviews that the problem is likely on my end, but this didn’t turn out that flavorful when I made it. I may have used a little too much garlic, plus I cut the sauce recipe in half because I used only one pound of salmon instead of two. Perhaps I over-broiled it at the end? I gave it a couple minutes extra broiling because it wasn’t looking ‘caramelized or slightly charred’ and just took it out, not wanting to overcook it. I spooned some of the sauce on top before serving but it still wasn’t as flavorful as I’d hoped, it tasted a lot like plain salmon. (The sauce I made was super runny and not thick, if that helps solve the mystery.) Any tips on how to make it as tasty as other people are describing it?
Judy, it’s a good bet you overcooked the salmon under the broiler, in fact I didn’t use the broiler at all., and presented it with black and white sesame seeds on top. I used the full recipe of sauce for my 1 pound piece of salmon because I wanted extra to serve over my Jasmine rice. Give it another try!
I LOVE this recipe. It is Hubby’s favorite too, requested it for his birthday dinner this weekend. I’ve made it 4 or 5 times now and I do like it a bit punchier so I added about a teaspoon of red wine vinegar, I would have liked to add white vinegar but ran out. Either way, fantastic recipe.
So delicious and so easy! I’ve made it twice now, second time didn’t have any fresh ginger so used 1/2 tsp dried, still good but fresh ginger does make everything better!! Served with jasmine rice and stir fried broccolini…perfect!
Omg!! I absolutely love this recipe! I make it once a week! 🙂
Absolutely delicious! We aren’t usually big salmon eaters, but we LOVE this. We’ve made it three times in two months and shared the recipe with friends. Thank you!
I have been “trying” to like salmon for years. This recipe has converted me. Absolutely delicious. Thank you!
Love this recipe !! So yummy and made extra sauce to drizzle over salmon and rice! A must try!
We’ve made this recipe over and over and over in our household. It’s a firm favourite and loved by us all, including my toddler son.
I had a half side of salmon and I’m the only one in the house who likes it… so my husband (who doesn’t like salmon) said that he would share it with me. I found this recipe, and I think there may now be two people in the house who like salmon 😉 Apparently I have to make this again!
My 7 year old *hates* seafood, but she scarfed this down, asked for seconds, and begged me to make it again!
We all loved it. Great way to liven up salmon. I didn’t add the sriracha though as didn’t want it hot. Sublime recipe.
Fabulous. A new family favourite.
So goood, the measurements are on point, the flavors come together. I wish I could submit a picture, goes perfect with a plain mashed sweet potato, and steamed brocolli.
Loved it!!!
Loved it great recipe
Another option for using aluminum foil is to use parchment paper. For those of us who are autoimmune challenged. Great recipe!
Delicious! Needs to cook at 400 since the salmon is enclosed in foil. I loved the sauce and had a medium thickness piece of salmon that cooked for 20 minutes then broiled for 3 minutes. Love your recipes and Butters and Cartman!
So delicious and incredibly easy! I sprinkled in red pepper flakes instead of sriracha and in came out perfect!
Absolutely delicious!! My entire family just loved it! Thanks!
It was damn delicious and easy to make. Making it a second time for Lent. Thank you so much for sharing.
Fantastic. Best ever, eating salmon for 50 yrs. None better, ty
This was easy to make and delicious. Family raved about it. Thank you so much for sharing this recipe!
Made this tonight for my husband and I, and it turned out great! Followed the directions exactly as listed, except I didn’t have rice vinegar so substituted apple cider vinegar. My husband is really picky with salmon and generally doesn’t like eating it, however, he made it a point to tell me how much he liked this recipe and found it flavourful. It was super easy to make and clean up which is also very important! This one is definitely getting added to the monthly rotation =)
Can I use 3-4 Salmon fillets? Looks Amazing!!
Unfortunately this recipe only works with 1-2 salmon fillets
Best recipe ever for salmon. It looked lovely, everyone at the table (6) voted it a 5 out of 5. Next time I make it, I will double the amount of sauce.
Excellent. I’m not much of a cook but I made for my chef boyfriend and he lived it.
I made this last night and it was delicious!! Definitely a keeper!!
I have made this twice now and both times it has turned out very delicious. I although did not have fresh ginger so I used ground ginger. I also like to cook the fish with extra sauce as I like to drizzle it on top of my prepared rice.
Good idea. Just a little light, would have liked to see more flavors. Thanks for the ideas!
My husband and I loved this salmon. We put it under the broiler for the last 2 minutes with the sesame seeds on top. Planned to make it again.
Fantastic recipe thanks! Salmon was tasty and so so tender
This is such a delicious way to prepare salmon. I have made it several times and it never disappoints. I mix the sesame seeds in with the marinade and then capture the sauce after the broiling to drizzle on the fish or a side of rice or noodles.
Quick and delicious.
I made this and was astonished at how quick and easy it was, on top of being damn delicious! I cut the honey to 3 tablespoons and upped the rice vinegar to 2 tablespoons, and used 2 tablespoons of prepared ginger (only because I hate peeling it). Served it with Uncle Ben’s basmati and brown rice and made a salad with homemade miso dressing (I do one kind of like this but without the ginger – https://memeinge.com/blog/miso-dressing/) to go with it. Yum!!!
This was delicious. I was just sopping up the juices with leftover rice. My husband loved it, too. I used toasted sesame oil and sliced jalapeños. Perfect!
Should I change the cook time if I’m using a 1lb filet instead of 2lb? Thanks!
Yes, Kristy, cooking time will have to be reduced as needed if you are using a smaller-sized salmon.
Delicious! Used keto substitute for honey…my five year old went for seconds
Very easy to cook. Very tasty and will certainly do again.
This recipe saved me in a pinch not knowing what to cook my friends. It came out delicious! Once out of the oven, I sprinkled furikake all over to give it a more seaweed sweet flavor. I accompanied it with white rice and oven roasted potatoes.
Browsing through your recipes, I spied this Asian Salmon in Foil. I have been trying to find good recipes like this one. I made it and it was delicious. You certainly know how to combine ingredients to make the perfect sauce/glaze. Made it with rice and it was the perfect meal.
After trying brown sugar and now honey, I think I prefer the browning and thickening that comes from reducing brown sugar in a recipe like this. Other than that, the flavor could be a bit more punchy, maybe a little higher vinegar content? We went sans sriracha for the kids, and they loved the sauce over rice. I doubled the recipe for a Costco-sized salmon filet.
Deliciously moist and flavorful. Quick and easy to prepare .
Very good, I believe next time I will add more chilli sauce, and some lime juice. Served over some fried rice made with brown rice, it was delicious.
I’ve been doing salmon in foil for the past twenty years and agree it is the best / least risky way to cook it.
Your glaze, however, plays to my newly-acquired taste for Asian ingredients. Wondering what a small amount of ginger and maybe a few small slices of scallion would to the outcome. Gotta try this in the coming week. Will let you know how it does. Many thanks.
Fabulous flavor. I used 2 ten ounce filets of salmon and a full patch of marinade. Yum!
I love the foil method – so easy! And the sauce added great flavor to the flakey salmon!
Very delicious I added some shrimp to it with asain salad super good
This is hands down my favorite salmon recipe. I stumbled on this recipe about two years ago and I make it all the time! So easy and I love that I can make my own sauce without using the store bought teriyaki that is full of preservatives. Thanks!
It’s a keeper, I agree 🙂
Can I make this with 12 fillets? What would I need to change?
Made this dish tonight and it was absolutely amazing and delicious. If you love salmon with an Asian Twist you will love this recipe. A go to in my families monthly recipies.
Excellent! This is my new favorite way to have salmon. Excellent flavor and perfectly cooked! We loved it served over brown rice. Thank you!!
I don’t like salmon. I’m looking for ways to cook and season this difficult fish. This looks great. I will make this recipe and let you know how it came out. These recipes look easy and not overwhelming. Thanks for doable demonstration.
This is my favorite salmon recipe! Thank you!
Just kidding I just tasted it and it’s great! I’m really sorry for my pms response! I feel like a bad person and I’m really sorry !
All good, Rob! Glad to hear you enjoyed it after all!
I am an avid cook and wanted to try a different Asian spin on salmon and I am extremely dissapointed.. I followed the recipe to the T and it was NOT a glaze. Instead a watery sauce that fell to the sides. I am not a fan of writing negative reviews and frankly- never have even for a restaurant, but I can’t believe people enjoyed this. Maybe I should post my own recipe. Definitely NOT damn delicious!
Looks like an easy twist with items I have on hand. Thanks.
Love this recipe!! Really flavorful and easy to make!
Happy you liked it!
Perfect, exactly what i was looking for. Delicious, well balanced, a keeper. Thank you 🙂
Awesome! Glad you liked it.
I made this last night and it was indeed Damn Delicious. Also can be made ahead for guests. I put chopped peanuts and cilantro on it, having misread recipe but they tasted good too. For an extremely easy meal could be served with already cooked jasmine rice and a Japanese cucumber salad! Thank you so much for you website!
Thanks for your feedback!
Turned out great but not as intense a flavor as I would like. Next time I’ll marinade it before cooking. I’m sure it’s my fault because my salmon was pretty thick. This was pretty much the same flavor as the packaged salmon I found in my local supermarket.
Thank you for your feedback!
I have made this recipe, exactly as given, multiple times. It is absolutely wonderful each time I make. This recipe is one of our very favorites for salmon. Super easy & hardly any clean up. My kind of meal. I have followed Chungah’s recipes for years and have never been disappointed. I highly recommend any of her recipes.
Thank you Kathy!
Chungah!
I tried this salmon recipe today. And I cannot tell you in exact terms how I enjoyed each morsel of this wonderful fish. I cooked a vegetable rice and some grean beans to complete my plate and It was delicious. Damn Delicious! Many thanks.
Aw thank you, Denise! What a great compliment. We’re so happy to hear you enjoyed it!
This was absolutely amazing and so easy. Thank you so much! I enjoyed the ideas about using it for chicken and other fish. I have a large amount of shrimp I need to use up. Do you think I can use this marinade and just adjust oven time?
Yes, what a great idea!
Tried this last night and it was great! Sorry if asked already, but does this work with a thin sliced chicken instead of salmon? Adjust time/temp?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
OMG, I am so making this. Looks amazing. Thanks for the cooking tip
Love, Love, Love this recipe!!!!!! The Salmon was absolutely delish!!! Just added a lil old bay seasoning with a little black pepper to the actual salmon itself and the flavors were incredible!!
Thanks Chungah for this treasure!!!
Instead of putting it in the broiler, can you stick the salmon skin side down in the pan for extra crispy skin finish?
Yes, absolutely.
Made this for dinner last night…delicious!! Thanks for another great recipe!!
Nice post, things explained in details. Thank You.
I love your recipes and love salmon but my husband does not. He likes a milder fish. Can this be used with other types of seafood?
Yes, of course!
Another great one. I will make some version of this. I have considerable difficulty following recipes exactly. The honey, soy, rice vinegar combination is interesting. The broiling is also interesting to finish the cooking or maybe do all the cooking?
I agree ! I only cook my salmon in foil, but we toss it on the grill instead of baking it in the oven. I use basically these same ingredients , with the addition of some fresh squeezed orange juice . I marinade it for a couple of hours , then add the some of the marinade , along with the salmon and a couple pats of butter to the foil packet. Doesn’t get better than this!
We love SOCKEYE Salmon and can’t wait to try this recipe.
Thank you for this recipe it sounds delish.
This is the best salmon recipe I have ever tried. It is so yummy. This will be my go to for my family. Will add a little more sriracha next time my family loves a lil heat. Thank u so much for this awesome recipe
I am marinating it overnight since I don’t have the time tomorrow to prepare it.
Bringing 6 pounds to dinner for 12 people.
I will cook it and broil it then transfer it.
Any suggestions on warming it up?
In all honesty, this is best when served immediately. Reheating may cause the fish to overcook, resulting in a rubbery texture.
Let me know how it turns out!
I love salmon, however, my husband has never cared for it. He does not like dry food. Therefore, I almost always order it when we go out for dinner. When I saw this recipe I was confident it would be very moist wehen done. It was outstanding. And, my husband did not just say it was ok, he said it was delicious. We will now have salmon regularly and I will always use foil when cooking it. Thank you so much for sharing such an outstanding and easy way to create a fabulous salmon dinner.
If I only have 1 lb. of salmon – should I cut the ingredients in half for this recipe? Thanks!
Yes.
First time salmon cooker looking for a recipe that would not render my salmon DRY. This was exactly what I needed. I hah frozen fillets that were not too thick with skin on. I sprayed the foil with olive oil and splashed the rest of the seasons on and sprayed again. The skin was down. I sealed the foil and slipped in the oven for 10 minutes, opened the foil and turned the broiler on high for 10 minutes basting with the glaze. It did not brown as much as I wanted because I was afraid of DRYING it out. Removed from oven served with partially smashed buttered potatoes, oven roasted zucchini,yellow squash, carrots, and sweet onions with an ear of mini corn. The salmon was moist and flaked from the skin without sticking. I was very pleased with the finished product and will certainly try it again with a larger piece of fresh salmon. Thank you very much for sharing.
R
It’s
I liked this recipe a lot! The only thing I did differently was put the sesame seeds on top before broiling. I change up recipes quite often. This was one I made exactly as written except I had to broil it longer as it was still cool on top after 18 min in foil. Will be making this again soon.
This sounds really tasty. Thanks for sharing this. Cant wait to try it. Simon
I made this minus the sriracha. The sauce is good but like some others my sauce wasn’t thick. I simply set the cooked salmon aside and put the sauce in a pan on the burner on medium and let it cook down and thicken. It came out to be an amazing glaze!! My husband absolutely loved it!
I made this recipe tonight and it was DELICIOUS! I am trying to avoid foil, so I changed a bit the method of cooking. I marinated the salmon for 1 hour in the fridge, removed the fish from the marinate and baked it for 15 min on a line baking sheet with parchment paper. Then I poured the marinate in a small saucepan and simmer in low for 10 minutes to caramelize. And voila! one of the best salmons in my life 🙂 Thank you!
I made this recipe tonight and it was out of this world. I brined the salmon for 10 minutes, rinsed it well and allowed it to dry in the frig for a couple hours before cooking. I reduced the fish sauce t0 2 tsp. since I don’t like a strong fish flavoring. Served with salad, green beans and crusty bread. Everyone had seconds. Thanks for the recipe/
Wow, wow, wow!! I bought a fresh whole filet of salmon and found your recipe on Pinterest. It was amazing!! The sauce was spot on and perfectly balanced. The salmon came out looking gorgeous, tender and moist! My kids loved it too! I shared your recipe with all my friends! Can’t wait to make it again! Thank you!!
Why so high in cholesterol? Love salmon but afraid it’s too much cholesterol for me !?
Salmon is a naturally occurring source of cholesterol. The amount in this recipe is not particularly high.
We are making your recipe for the second time. I use apple cider vinegar since we don’t have rice vinegar. I did, however, add sesame oil this time and really see a difference in the taste. We always use sockeye. Good to know the other options from a poster above. This turns out great every time and we have lost interest in all other salmon recipes!
I made this, and it is delicious! If I double the recipe, would the oven temp and time change? Thanks!
The oven temperature can remain the same but cooking time may have to be increased accordingly.
Hi,
There certainly were a lot of comments for this recipe. I admit to not having read them all as it is getting late for me so I don’t know if this question was asked or not. Can I buy fresh salmon, prepare it in the foil and freeze it to cook later or would it be better or even possible to cook up enough to freeze for another night? Thanks.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Would this be a good recipe to grill?
Yes, absolutely.
I don’t always comment on people’s websites, but when I do it’s usually to tell them what an awesome job they’re doing. I am hoping to have my own website set up one day soon and I am loving the inspiration yours is giving. I usually get my dinner ideas from your website and I am looking forward to making this one next week! Keep doing what you’re doing!
AMAZINGLY delicious… although my foil leaked a little, it was still so moist and perfect with flavor. My hubby LOVED it and it worked right into his protein diet. This is now a staple in our house, thank you! Have already shared with several friends.
I made this tonight first time making baked salmon and I must say it came out picture perfect and taste soooo good moist, and tasty. Looking forward to following your recipes can’t wait to make something else!
Hi. Is the nutritional info per serving or for the whole recipe? I’m doing the Weight Watchers Smart Points program and I’m trying to figure the points. Thanks.
The nutritional information is per serving.
Kids-8 and 11 were fighting over the left-overs for lunch the next day. Winner!
What would go well with this dish?
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
What a great and healthy recipe to serve for the family.
I used chicken instead of salmon. Just cooked a little longer before broiling. It was delicious.
I love Salmon dishes. I made your salmon in foil. I marinated the salmon for about 6 hours. I held back about eight of the marinated sauce. Cooked the salmon half the cooking time the opened the package and turn the fillets over removed the skin with a fork, it’s easily removed, then brushed the remaining sauce over the fillets then finished cooking the salmon. It was Aaaawesome. your good Chungah keep it up.
I apologize if this question was answered already, but can I use frozen filets? I saw a recipe similar on Cooking Light that cooked them from frozen in a similar way. Just wondering if anyone has tried it from frozen.
Why would you ever buy frozen salmon?
First of all, rude.
Second of all, most wild salmon you buy at the grocery store has been frozen when it’s caught. The difference is that the grocery store thaws it for you. So you’re probably buying frozen salmon anyway, unless you buy farm raised, which is much less delicious and worse for the environment.
Turned out great, thanks for the recipe! 🙂 The flavor was similar to the ginger salmon recipe (also very good) but this one was even easier thanks to foil.
I tried this recipe a few days ago and it was really tasty. The sauce made the flavor of the salmon pop in a really great way. I made this again last night to the same delicious reception! This is a really great dinner piece! I put a picture of how it came out on my blog: http://didishowyoulove.blogspot.com/2015/09/asian-salmon-in-foil-packets-love.html
Great recipe! We loved it. Saved a little of the sauce and used it in my noodle stir fry and that was amazing too! Thanks!
This was delicious! I put the green onions in with the sauce. I did not have sesame oil either but it still turned out great. Next time I will use it. I saved some of the sauce and used it in my stir fry that I made to go along with it. My Husband loved it !
Thank you for the recipe! It was delicious. 🙂
has anyone ever tried this recipe with chicken?
I was wondering, now that I’ve taken a side of salmon out of the freezer for dinner….could I do this on the BBQ gas grill?
Yes, absolutely.
I’m not one that usually writes comments on anything, but this recipe is so good, I can’t not leave a message. I makes this at least twice a month – for a husband who doesn’t like fish…or anything healthy. So let’s keep that healthy thing to ourselves. 🙂 Thank you for this wonderful recipe!
My local store had salmon steaks on sale, so I’m looking for some good recipes. Do you think this recipe would work with salmon steaks instead of fillets? Or would another method of cooking or another one of your recipes work better? Thank you so much!
Jennie, I’m sure salmon steaks will work just fine but you may have to adjust cooking time as needed.
Thank you for your quick reply! It worked really well, although broiling for just 1 minute overcooked it slightly. I will skip that next time. I added some thinly sliced onions and peppers and carrots to the foil packs, and that worked well too.
I made this recipe for supper the other day, and it turned out fantastic! Super easy and super delicious! Followed the recipe exactly as written (except I didn’t have any sesame seeds to put on top), and wouldn’t change a thing. As others have mentioned, without the broiling step the salmon does not come out looking as it does in the pictures posted here, but don’t let this discourage you– it still tastes awesome! My picky boyfriend devoured his salmon, and he is very hard to please, so I give this a big thumbs up! Will be making again, a great and quick budget-friendly dinner for sure.
If I am not able to eat sesame oil what could I substitute it with?
I recommend omitting.
I was looking for a specific Asian recipe for salmon but couldn’t find the one so I used this one tonight. Excellent recipe! I will now be using this one to replace the one I lost and now I’m glad I lost the other one. The only thing I did differently was cook it on the grill wrapped in the foil boat. I transferred the wrapped and marinating Salmon from the counter to the grill using a cookie sheet but didn’t grill with it.
PS I almost left the Syracha out of the recipe but at the last minute decided to trust the chef and added it.. Awesome decision 🙂
My friends are grilling out tonight.. Does this recipe work on the grill too?
Yes, absolutely. I recommend grilling covered, over medium heat, for 10-15 minutes or until the fish flakes easily with a fork.
I would like to make this recipe for a crowd– if I use smaller pieces of salmon would I wrap them individually? If so, how would that effect the cooking time? Thanks in advance!
Amanda, that should work just fine but you may have to reduce cooking time as needed.
I make Salmon at least 3 nites a week…made this style tonight and it was a HIT! !!wish I could send a pic it looks exactly like yours….yummmm
I made this last night and it was SO good. Such great flavor and it was super easy to make. Thanks!
I’m pretty new at cooking salmon-but could I replace the soy sauce, rice vinegar and sesame oil for a pre-made teriyaki sauce, or would I completely mess up the flavors? I already have teriyaki on hand but none of the others and would rather use what I have. Thanks 🙂 This looks delicious!
Kelly, you can certainly try substituting pre-made teriyaki sauce but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
Can you please tell me what I can use instead of Sriracha? I’m from Australia and can’t find it. Also, can I replace the seasoned rice wine vinegar with just rice wine vinegar? Thanks
Julie, the Sriracha is an optional ingredient so you can actually omit it altogether if you cannot find it. Rice vinegar can also be substituted.
Hi Julie,
Sriracha is available in Australia, you will find it in an Asian grocery store. If you still can’t find it, then substitute Maggi Hot Chilli sauce, which you should find in any supermarket.
Anyone try doing this on a grill? Going to give it a whirl tonight!
By far the best Salmon recipe I’ve ever made! Plus both my kids loved it:)
This is a delicious marinade, hands down. After reading the reviews and making it myself, I only changed one thing. I added 1 tsp of cornstarch to the seasoned rice vinegar and mixed it up, then added that to the bowl of ingredients to mix together. This gave it a little thicker consistency after it was baked and clung to the fish a bit more. The other comments regarding the fish looking white after it cooked, this is due to the fat cooking out on remaining on top. It’s white. But, being from Alaska, I know it depends more on the fish you use. A sockeye salmon “red” fillet will have the least amount of fat in it, king salmon “chinook” and silver “coho” more fat. Farmed looks a bit like pink salmon, which is the last choice, better than nothing, but not good in quality. We foil bake our salmon skin side down on the bbq all summer. The skin sticks to the foil after cooked which allows the fish to be lifted right off after cooking. I used used our freezer sealed sockeye from last summer and it was delicious, very red colored after baking it. I will try to keep the temperature down to 300* & foil half open in hopes of not getting the white fat on top you get when you poach. I broiled it for 5 min at the end and just adjusted the baking time accordingly. Delicious, thank you!
Wow, you sound like you know what you’re talking about! Thanks so much for these tips. I love salmon, especially when cooked with Asian flavors. I also like a thicker sauce so thanks for the tip about the cornstarch. Happy cooking!
Thanks alot…it’s almost similar to the one we make here in Nigeria..Although we use mainly herbs and dry sauce all mixed local seasoning & Spice( ground peanut,ground ginger,ground garlic, cayenne pepper,alittle salt, a little paprika) all dry, mixed. Then added to the incisions made round the already oiled fish and foil(where) the fish would be wrapped in…then wrap the fish tight, put on the already hot barbecue grill….after about 30mins, when the fish is almost cooked in its juice, the foil is pierced with fork in 2 or 3 places…left to cook on a reduced heat area of the barbecue grill for about 10 mins…and it’s all fully grilled.. very delicious, !!!..
Thank you for sharing, it’s delicious. I have prepared it 3 times the last 2 weeks and have been a hit with my daughter who is 6 and hubby.
I decided to try this recipe on chicken wings and it was pretty darn tasty!!! Next… on the salmon per the recipe.
This is melt in your mouth good!!
Made this last night for dinner and it was YUMMMM 🙂
I have a hard time finding salmon that doesn’t have the skin on it. If I were to cook with the skin on, would I place it skin-side-up or down? Do you think that would change the nutrition informatino drastically?
It would be best to place the salmon skin side down. As for the nutritional information, unfortunately, those numbers have not been calculated (skin versus no-skin). Please use online resources to make such comparisons.
Made this yesterday and it was yummy! I used wild salmon and thought it may have cooked for a little too long. Did you use wild or farmed salmon in your recipe? Would the baking time differ?
Thanks for sharing!
I used farmed salmon. And yes, baking time will differ as wild salmon is very easy to overcook.
Thanks for nutritional info. Most helpful since I have to limit my sodium intake.
Your recipes are simple and most delicious. Thanks for sharing.
This was absolutely delicious!! I made it last night and my husband and I LOVED it. I am not very big on fish but have been trying to find new recipes for the Lenten season and found this on Pinterest and decided to try it and I am so happy I found it. This was just excellent and I will definitely add this to my recipe box. Thank you so much for sharing!
This was excellent! My husband, who could take it or leave it when it comes to salmon, reminded me more than once not to lose this recipe! I used about half the Sriracha specified, and it added just enough of a kick for me.
hey! what kind of seasoned rice vinegar? garlic? citrus? other? i have garlic so ill use that unless you tell me its garlic overload.
thanks!
Garlic should work just fine. If anything, you can reduce the amount of fresh garlic.
Hi. This looks amazing; however, my family doesn’t care for salmon. Do you think a different fish could be substituted? Could you recommend one? Thanks!
Halibut would also work very well!
Is it possible to use ginger seasoning instead of fresh ginger? I know it will not be as fresh of a taste, but if fresh ginger is not available, what would you recommend for the seasoning?
Ground ginger would be a great substitute.
I’ve made this four times already this month I love it so much. I’m terrible at mincing garlic, so I threw all the ingredients into a food processor and then poured it over the salmon. Amazing!
My wife made this salmon recipe for dinner today and it was a hit. Will definitely use this recipe again and the marinade would probably work nicely on chicken too. Great recipe.
Damn, that WAS delicious. I mean for real-real. Best salmon I’ve ever had, I followed your recipe exactly. Mmmm!!! Out-freaking-standing.
Hi. Just a tip from a life long salmon fisher and avid salmon cook from the Pacific Northwest- because salmon can be any one of five species the quality varies greatly between species. Avoid salmon called “pink” salmon which is usually in chain stores and less money but this is the worst for table fare. My suggestion for the best table salmon is absolutely “sockeye” followed by red flesh chinook aka “King” and then “Coho” aka “Silver”. because some on the blog have reported mixed results I am pretty sure it is the species of salmon that they bought. The “pink” is the cheapest species and we usually use them for crab bait as they are too mushy and don’t keep well. Usually found in cheap canned salmon in the store. Forget Atlantic farm salmon and go with wild pacific if you can . Always pick sockeye or chinook or coho. Hope this helps the fish lovers out there. I like your website and look forward to more great recipes!
This is the first time I ever cook salmon fresh, not out of a pack or box, FABULOUS!! Absolutely delicious!!
I cooked it tonight and it was delicious! I only used 1/4 tsp of Sriracha sauce because I’m not fond of hot food and this was a new ingredient for me. I did buy frozen Alaskan salmon because fresh was not available in our area. My husband who is not a fish eater really enjoyed it and I will definitely make it again. The flavor of the sauce is wonderful. I did put it under the broiler for about 3 minutes at the end. I will be making your “Sesame Ginger Salmon” next!
Have made this recipe part of our regular rotation! Turns out perfect every time! So delicious. 🙂
How many salmons did you use and fold into foil??
I used one salmon that weighed 2 pounds.
I did everything in the recipe but it didnt come out like in the photos. Any tips?
Lol im joking. No one freaking reads comments before making a comment
Nice recipe!
Hilarious!
Right? It blows my mind! I read every comment before making a recipe so that I can pick up other peoples tips too. How hard is it to read the comments? Gah!
Did you use fresh or frozen salmon?
It is best to use fresh salmon.
Just made this and it is amazing!!!! I’m the queen of marinating everything and I can’t believe how the flavours came together so wonderfully. Will definitely make this again! Thanks for the recipe!
I followed the recipe to a tee but when I unsealed the foil, mine didn’t look at all like your photos. The filets were pink & the sauce was runny. I ended up cutting the filets into smaller pieces & searing them with the sauce in a hot skillet to get them to look more appetizing.
Molly, as mentioned in the previous comments, you can try broiling the salmon for a couple of minutes while basting the sauce but this is also a completely optional step. Also, if you broil for too long, you run the risk of overcooking the salmon.
I only have rice vinegar. If I use it instead of seasoned rice vinegar, do I need to add extra seasoning?
Rice vinegar should work just fine without additional seasoning.
can you marinate the salmon over nite for more flavor?
I haven’t tried it myself but I don’t see why it wouldn’t work!
Hi,
Are rice vinegar and rice wine vinegar the same thing?
Can i substitute with regular white vinegar?
No, they are not the same. Here is a great article from the Seattle Times regarding these two: http://seattletimes.com/html/foodwine/2003902560_ricewine26.html.
As for the substitution, you can certainly try substituting white vinegar but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
I found your recipe and sent it to my friend who also likes to eat sockeye salmon. He made it that night and I followed up and made it last night. The sauce was excellent. I only cooked one piece that was not very thick and I should have cooked it a little less than 15 minutes. I also put a little vegetable oil on the foil where the fish would be placed and smeared it with a paper towel. It did not stick at all to the foil… Very good. (Link above is my facebook picture of the salmon)
The flavours are delicious but there’s no way it will look like the photos unless you stick the salmon under the grill/broiler at the end. The foil envelope steams the fish, which makes it very moist but it will have no colour. Great recipe but the photos are misleading.
I apologize if you feel that the photos are misleading but the reason I omit the broiling step is because it’s really an unnecessary extra step except for aesthetic reasons. But if anyone asks, I hold no secrets!
Ah sorry, “misleading” sounds unnecessarily harsh. I mean it could be a bit confusing if you’re expecting it to look like the photo. I absolutely didn’t want to infer you were deliberately withholding information. 😉 Why not add broiling to the recipe as an optional step? I found it made a difference to the taste in the sauce as well.
As mentioned earlier, the broiling step is unnecessary except for aesthetic purposes, which is why I decided not to include it in the recipe. You also run the risk of overcooking the salmon!
I’ve read several comments about the broiling (after making). I was wonderful and I did broil it prior to serving because my recipe says to with an *.? I only used two 1/2 lb. pieces and the exact amount of sauce ingredients. I actually would have liked more sauce for dipping while eating. Thanks for a wonderful recipe. I’ve made many of your recipes and have never been disappointed.
Hey Chungah,
Just finished making this but doesn’t taste quite marinated. I followed the exact recipe and even cooked it a little longer since it wasn’t fully cooked. I mean it looks just like yours but doesnt taste right. What went wrong here? :/
Julie, unfortunately, it is very difficult to answer what went wrong here as I was not in the kitchen with you. Perhaps the cut of salmon was just too thick, causing it to dry out?
Yea I think so.. but my husband really liked it and I would like to try the recipe again with a thinner cut 🙂
Thanks!
MmMmm
I’m finished a juice detox tomorrow and I’m totally making this!
Thanks!
Just made this and it turned out amazing! I took the other comments into consideration about broiling it for a few minutes before and even broiled a little at the end. Once you foil, there’s no turning back. I’m currently transitioning into a healthier lifestyle, and this is a great “clean” option.
Thank you for your genius!
Mine didn’t look like your’s either. It was kind of white–put it under the broiler and it was ok. Flavor was good though.
Connie, you can try basting the sauce while it is under the broiler.
Mine did not come out looking browned and “crispy” like yours – instead it was pink and the texture was soft (fully cooked though). Any tips for next time?
You can try broiling the salmon for a couple of minutes while basting the sauce but this is also a completely optional step. Also, if you broil for too long, you run the risk of overcooking the salmon.
Did you open the packet when you broiled? Mine came out pink and white as well, if the packet should be opened would be helpful to add that to the instructions.
Sherry, the packet should be opened when broiling. The purpose of the (optional) broil is to give the fish a nice charred/caramelized color, which will not happen unless the salmon is exposed directly under the broiler.
This is so good Thanks so much . Glad your back in the bay area .Your recipes rock. I am old it helps to have simple recipes. Aloha Richard
Made this the other night and it was it great, especially since it was the first time I’ve ever cooked fish on my own! I used the leftovers the next day for a healthy bowl of salmon, brown rice couscous and fresh avocado. topped with the green onions, sesame seeds and soy sauce.
Thanks for another great recipe!
This is a delicious recipe thanks for sharing! The sauce was perfect and couldn’t be easier.
Mine did not come out looking as good as yours. It was not that nice brown, it looked pink and white. I thought I didn’t use enough honey but reading these maybe broiling it may work. It did taste very good however. Thanks!
I made this recipe for dinner tonight. Of course as I was gathering my ingredients, I noticed my honey was solid as a rock. Consequently I substituted maple syrup for the honey and I think that is a great alternative if one does not have honey on hand.
It came out amazing! My husband loved it, asked for seconds even. I’m going to try it with the honey next time but for any of you that are out of honey, maple syrup works well too. I used grade A pure maple syrup.
Your recipes are amazing. This is the second night in a row I have made them.
Just a tip, all real honey eventually crystalizes, it’s still fine. Just place the jar in a shallow pan of water on the stove and heat on med. heat slowly until it’s liquefied again.
Next time you have crystallized honey, just put the bottle in a hot water bath for a bit. It will release. I buy honey 60 lbs at a time, for winemaking, and run into this often. Best way I’ve found is to scoop crystal honey into a sealable container using an ice cream blade, then place that in an ice chest filled with hot water. Shouldn’t take long to be liquid again.
Hi Chungah,
My name is Matthew and i am twelve years old. I have made two of your recipies including the Asian Salmon in Foil and the Chicken Nuggets. I had a great time making the recipies and they tasted really great. Thank you for having this website, it’s nice and neat, and i hope you add more recipies!
Thanks for the inspiration! I tinkered with the glaze – used sweet chilli sauce instead of honey and added some lime juice and a little fish sauce. Took it to our new years eve celebrations with friends last night and it went down very well.
I don’t have a oven. What’s the next best way to make salmon on the stovetop?
Here is a great tutorial on How to Pan-Fry Salmon Filets.
Thanks! That’s a very good article!
Loving your site! Happy New Year!
LOVE this recipe! Thank you. It is so good that this recipe has a place in our go-to recipes binder.
Definitely going to be trying this one soon. Looks amazing. Pinned!
I’m always looking for new ways to cook salmon! Just discovered your recipe on tastespotting and can’t wait to try it 🙂
Hi: I can’t tell you how good you recipes make me look at dinner time around here. Made the salmon and it was delicious…served it over an Asian cabbage slaw just to give it a textural contrast, and cooked the salmon with broccoli florets in the packet as well.
One idea though…I want to try cutting out 5 minutes of cooking time to open the packets and give them 2-3 minutes under the broiler to “caramelize” the glaze, because mine came out basically steamed and it needed some color.
I did that and it turned out amazing!
This was quite tasty. I just wish the glaze was thicker and that I used more sriracha sauce.
I didn’t have any Sriracha, but since we really like spicy dishes, i decided to chop half a Rawit pepper very finely and put it in the honey mixture.
It tastes perfect, and is really easy to make. I didn’t manage to get that glaze tho, maybe i used too much soy sauce or not enough honey?
This dish doesn’t really have a thick glaze per se – it’s really more of a marinade and a sauce. You can certainly add more honey for a thicker sauce but that may just add too much sweetness to the salmon.
I’m with you, I dont like sriracha either, BUT, I loved this. Give it a try. I think you will love it. I think it’s a combination of the ingredients that make it so amazing! I beg our daughter to make it! Now I’m trying it on own I’m so desperate, lol.
“2 tablespoons reduced sodium soy sauce” I have a light kind of sour soy sauce and another one which is heavy and sweet .. which one of them I should use ?
The lighter one may be best for this recipe.
My salmon did not come out looking like yours st all. Did you broil yours?
How did your salmon come out?
What is “seasoned rice vinegar “?
Wishing you and your family Merry Christmas and Happy New Year.
It is a type of vinegar that you can find in the Asian section of your local grocery store.
How does it differ from regular rice vinegar? What is the seasonig?
Seasoned white rice vinegar is made from sake or adding sugar and salt to regular white rice vinegar.
Made it tonight with rice and broccoli. Delicious and simple.
This salmon looks incredible! I don’t eat a lot of salmon except for when I eat sushi, but MUST make this. I love the idea of easy cleanup, too!
I can not agree more! The only way I cook salmon is in foil and I love the way it steams in its own juices but still gets a slight crunch!
Thank you Chungau and wising you and your family Happy Holidays.
Can I put the honey mixture on the salmon and leave refrigerated until I’m ready to bake?
Really
mmm I love salmon in foil! yours looks beautiful. so many great flavors!
How did you know I just bought a TON of Salmon and I have been needing some new ways to cook it? I mean, if you can relate it to the most interesting man in the world, it has to be BOMB. Pinned!
Looks like a delicious recipe. Would serve 6 very generously. 1/2 a pound of filleted fish as a single serving is huge 😉
That. Glaze!
Looks and sounds fantastic, and I wish I had a piece of salmon to make it for and wrap it up 😀 Might just have to whenever I get back from my holidays 😀 Thanks for the recipe x