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
The best and easiest way to make salmon in foil - and you won't believe how much flavor is packed right in!
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
*Baking time may need to be adjusted depending on the thickness of the salmon.
Did you make this recipe?
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This smells so amazing while it is cooking. Can’t wait to taste this.
Used this recipe twice in a month on salmon tail already – great hit with my husband! I especially appreciate the fact that it only calls for basic ingredients found in everyday Asian kitchen!
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!