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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.