Thai Salmon in Foil
The flavors are sealed right into a foil packet with no clean up! The salmon comes out so tender/juicy. Sure to be a family favorite!
It’s crazy.
I was never a fan of Thai food until 3 years ago.
Really.
I think it was the smell of fish sauce. I couldn’t stand to be near it.
I still can’t stand to be around it – except when it’s added to Thai-inspired dishes, the flavors are AH-MAZING.
Or can I say, the flavors are “lit”?
A few of my friends were discussing the definition of “lit” last night, and we came to the conclusion that it meant “crazy good”.
Is that right you guys?
Because after that, we were basically sending each other snaps, being in bed at 9:00PM, or dancing to Spice Girls in front of our dog and cat with the caption: Our Saturday night is lit.
So basically. what I’m trying to say here is this:
This salmon is legit lit. With no clean up.
Boom.
Thai Salmon in Foil
Ingredients
- ½ cup sweet chili sauce
- 2 tablespoons reduced sodium soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon freshly grated ginger
- Juice of 1 lime
- 1 teaspoon Sriracha, optional
- 2 pounds salmon
- ¼ cup peanuts, chopped
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with foil.
- To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
- Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the chili sauce 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.
- Serve immediately, garnished with peanuts and cilantro, if desired.
Notes
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