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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My friends are grilling out tonight.. Does this recipe work on the grill too?
Yes, absolutely. I recommend grilling covered, over medium heat, for 10-15 minutes or until the fish flakes easily with a fork.
I would like to make this recipe for a crowd– if I use smaller pieces of salmon would I wrap them individually? If so, how would that effect the cooking time? Thanks in advance!
Amanda, that should work just fine but you may have to reduce cooking time as needed.
I make Salmon at least 3 nites a week…made this style tonight and it was a HIT! !!wish I could send a pic it looks exactly like yours….yummmm
I made this last night and it was SO good. Such great flavor and it was super easy to make. Thanks!
I’m pretty new at cooking salmon-but could I replace the soy sauce, rice vinegar and sesame oil for a pre-made teriyaki sauce, or would I completely mess up the flavors? I already have teriyaki on hand but none of the others and would rather use what I have. Thanks 🙂 This looks delicious!
Kelly, you can certainly try substituting pre-made teriyaki sauce but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
Can you please tell me what I can use instead of Sriracha? I’m from Australia and can’t find it. Also, can I replace the seasoned rice wine vinegar with just rice wine vinegar? Thanks
Julie, the Sriracha is an optional ingredient so you can actually omit it altogether if you cannot find it. Rice vinegar can also be substituted.
Hi Julie,
Sriracha is available in Australia, you will find it in an Asian grocery store. If you still can’t find it, then substitute Maggi Hot Chilli sauce, which you should find in any supermarket.
Anyone try doing this on a grill? Going to give it a whirl tonight!
By far the best Salmon recipe I’ve ever made! Plus both my kids loved it:)
This is a delicious marinade, hands down. After reading the reviews and making it myself, I only changed one thing. I added 1 tsp of cornstarch to the seasoned rice vinegar and mixed it up, then added that to the bowl of ingredients to mix together. This gave it a little thicker consistency after it was baked and clung to the fish a bit more. The other comments regarding the fish looking white after it cooked, this is due to the fat cooking out on remaining on top. It’s white. But, being from Alaska, I know it depends more on the fish you use. A sockeye salmon “red” fillet will have the least amount of fat in it, king salmon “chinook” and silver “coho” more fat. Farmed looks a bit like pink salmon, which is the last choice, better than nothing, but not good in quality. We foil bake our salmon skin side down on the bbq all summer. The skin sticks to the foil after cooked which allows the fish to be lifted right off after cooking. I used used our freezer sealed sockeye from last summer and it was delicious, very red colored after baking it. I will try to keep the temperature down to 300* & foil half open in hopes of not getting the white fat on top you get when you poach. I broiled it for 5 min at the end and just adjusted the baking time accordingly. Delicious, thank you!
Wow, you sound like you know what you’re talking about! Thanks so much for these tips. I love salmon, especially when cooked with Asian flavors. I also like a thicker sauce so thanks for the tip about the cornstarch. Happy cooking!
Thanks alot…it’s almost similar to the one we make here in Nigeria..Although we use mainly herbs and dry sauce all mixed local seasoning & Spice( ground peanut,ground ginger,ground garlic, cayenne pepper,alittle salt, a little paprika) all dry, mixed. Then added to the incisions made round the already oiled fish and foil(where) the fish would be wrapped in…then wrap the fish tight, put on the already hot barbecue grill….after about 30mins, when the fish is almost cooked in its juice, the foil is pierced with fork in 2 or 3 places…left to cook on a reduced heat area of the barbecue grill for about 10 mins…and it’s all fully grilled.. very delicious, !!!..
Thank you for sharing, it’s delicious. I have prepared it 3 times the last 2 weeks and have been a hit with my daughter who is 6 and hubby.
I decided to try this recipe on chicken wings and it was pretty darn tasty!!! Next… on the salmon per the recipe.
This is melt in your mouth good!!
Made this last night for dinner and it was YUMMMM 🙂
I have a hard time finding salmon that doesn’t have the skin on it. If I were to cook with the skin on, would I place it skin-side-up or down? Do you think that would change the nutrition informatino drastically?
It would be best to place the salmon skin side down. As for the nutritional information, unfortunately, those numbers have not been calculated (skin versus no-skin). Please use online resources to make such comparisons.
Made this yesterday and it was yummy! I used wild salmon and thought it may have cooked for a little too long. Did you use wild or farmed salmon in your recipe? Would the baking time differ?
Thanks for sharing!
I used farmed salmon. And yes, baking time will differ as wild salmon is very easy to overcook.
Thanks for nutritional info. Most helpful since I have to limit my sodium intake.
Your recipes are simple and most delicious. Thanks for sharing.
This was absolutely delicious!! I made it last night and my husband and I LOVED it. I am not very big on fish but have been trying to find new recipes for the Lenten season and found this on Pinterest and decided to try it and I am so happy I found it. This was just excellent and I will definitely add this to my recipe box. Thank you so much for sharing!
This was excellent! My husband, who could take it or leave it when it comes to salmon, reminded me more than once not to lose this recipe! I used about half the Sriracha specified, and it added just enough of a kick for me.
hey! what kind of seasoned rice vinegar? garlic? citrus? other? i have garlic so ill use that unless you tell me its garlic overload.
thanks!
Garlic should work just fine. If anything, you can reduce the amount of fresh garlic.