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 agree ! I only cook my salmon in foil, but we toss it on the grill instead of baking it in the oven. I use basically these same ingredients , with the addition of some fresh squeezed orange juice . I marinade it for a couple of hours , then add the some of the marinade , along with the salmon and a couple pats of butter to the foil packet. Doesn’t get better than this!
We love SOCKEYE Salmon and can’t wait to try this recipe.
Thank you for this recipe it sounds delish.
This is the best salmon recipe I have ever tried. It is so yummy. This will be my go to for my family. Will add a little more sriracha next time my family loves a lil heat. Thank u so much for this awesome recipe
I am marinating it overnight since I don’t have the time tomorrow to prepare it.
Bringing 6 pounds to dinner for 12 people.
I will cook it and broil it then transfer it.
Any suggestions on warming it up?
In all honesty, this is best when served immediately. Reheating may cause the fish to overcook, resulting in a rubbery texture.
Let me know how it turns out!
I love salmon, however, my husband has never cared for it. He does not like dry food. Therefore, I almost always order it when we go out for dinner. When I saw this recipe I was confident it would be very moist wehen done. It was outstanding. And, my husband did not just say it was ok, he said it was delicious. We will now have salmon regularly and I will always use foil when cooking it. Thank you so much for sharing such an outstanding and easy way to create a fabulous salmon dinner.
If I only have 1 lb. of salmon – should I cut the ingredients in half for this recipe? Thanks!
Yes.
First time salmon cooker looking for a recipe that would not render my salmon DRY. This was exactly what I needed. I hah frozen fillets that were not too thick with skin on. I sprayed the foil with olive oil and splashed the rest of the seasons on and sprayed again. The skin was down. I sealed the foil and slipped in the oven for 10 minutes, opened the foil and turned the broiler on high for 10 minutes basting with the glaze. It did not brown as much as I wanted because I was afraid of DRYING it out. Removed from oven served with partially smashed buttered potatoes, oven roasted zucchini,yellow squash, carrots, and sweet onions with an ear of mini corn. The salmon was moist and flaked from the skin without sticking. I was very pleased with the finished product and will certainly try it again with a larger piece of fresh salmon. Thank you very much for sharing.
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I liked this recipe a lot! The only thing I did differently was put the sesame seeds on top before broiling. I change up recipes quite often. This was one I made exactly as written except I had to broil it longer as it was still cool on top after 18 min in foil. Will be making this again soon.
This sounds really tasty. Thanks for sharing this. Cant wait to try it. Simon
I made this minus the sriracha. The sauce is good but like some others my sauce wasn’t thick. I simply set the cooked salmon aside and put the sauce in a pan on the burner on medium and let it cook down and thicken. It came out to be an amazing glaze!! My husband absolutely loved it!
I made this recipe tonight and it was DELICIOUS! I am trying to avoid foil, so I changed a bit the method of cooking. I marinated the salmon for 1 hour in the fridge, removed the fish from the marinate and baked it for 15 min on a line baking sheet with parchment paper. Then I poured the marinate in a small saucepan and simmer in low for 10 minutes to caramelize. And voila! one of the best salmons in my life 🙂 Thank you!
I made this recipe tonight and it was out of this world. I brined the salmon for 10 minutes, rinsed it well and allowed it to dry in the frig for a couple hours before cooking. I reduced the fish sauce t0 2 tsp. since I don’t like a strong fish flavoring. Served with salad, green beans and crusty bread. Everyone had seconds. Thanks for the recipe/
Wow, wow, wow!! I bought a fresh whole filet of salmon and found your recipe on Pinterest. It was amazing!! The sauce was spot on and perfectly balanced. The salmon came out looking gorgeous, tender and moist! My kids loved it too! I shared your recipe with all my friends! Can’t wait to make it again! Thank you!!
Why so high in cholesterol? Love salmon but afraid it’s too much cholesterol for me !?
Salmon is a naturally occurring source of cholesterol. The amount in this recipe is not particularly high.
We are making your recipe for the second time. I use apple cider vinegar since we don’t have rice vinegar. I did, however, add sesame oil this time and really see a difference in the taste. We always use sockeye. Good to know the other options from a poster above. This turns out great every time and we have lost interest in all other salmon recipes!
I made this, and it is delicious! If I double the recipe, would the oven temp and time change? Thanks!
The oven temperature can remain the same but cooking time may have to be increased accordingly.
Hi,
There certainly were a lot of comments for this recipe. I admit to not having read them all as it is getting late for me so I don’t know if this question was asked or not. Can I buy fresh salmon, prepare it in the foil and freeze it to cook later or would it be better or even possible to cook up enough to freeze for another night? Thanks.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Would this be a good recipe to grill?
Yes, absolutely.
I don’t always comment on people’s websites, but when I do it’s usually to tell them what an awesome job they’re doing. I am hoping to have my own website set up one day soon and I am loving the inspiration yours is giving. I usually get my dinner ideas from your website and I am looking forward to making this one next week! Keep doing what you’re doing!
AMAZINGLY delicious… although my foil leaked a little, it was still so moist and perfect with flavor. My hubby LOVED it and it worked right into his protein diet. This is now a staple in our house, thank you! Have already shared with several friends.