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.
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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!