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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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!