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Sweet, salty, spicy, sticky, โ€‹umamiโ€‹. This Asian Salmon in foil is a fool-proof recipe to get dinner on the table fast with the least amount of effort!

Wrapping the salmon in foil seals in all the flavor and ensures a tender, flaky texture, while the last two minutes of broiling gives your salmon an irresistible glaze.

All you have to do is toss the foil at the end .. no cleanup required.

A piece of tuna covered in sauce on foil.

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Why should I bake the salmon in foil?

Baking the salmon in foil is a simple method that makes cleanup a breeze. The steam trapped inside the foil packet cooks the salmon evenly, giving you a perfectly cooked filet every time. For every inch of thickness, bake at 375 degrees for 8-12 minutes.

Asian salmon in a piece of foil.

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How do I know when the salmon is done?

Salmon is completely cooked when the internal temperature reaches 145 degrees on an instant read thermometer.

You can check the doneness of salmon with a fork, too. If it easily flakes and is opaque in color, itโ€™s ready!

Asian salmon in a piece of foil.

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What is seasoned rice vinegar?

Seasoned rice vinegar is made from adding sugar and salt to regular rice vinegar.

If you only have regular rice vinegar on hand, simply combine 1โ„4 cup of rice vinegar with 4 teaspoons sugar and 1โ„2 teaspoon kosher salt.

Use the amount required in the recipe. Will keep in an airtight container for your next recipe.

How do I peel ginger?

With a spoon, of course! Hold the ginger root in one hand and scrape the peel away with the edge of a spoon. For the most bang for your buck, peel the entire ginger root, grate the amount needed for the recipe, and store the remaining peeled ginger root in a small plastic storage bag in the freezer. Simply grate straight from the freezer each time you need freshly grated ginger.

Asian salmon in foil.

Asian Salmon in Foil

Sweet, salty, spicy, sticky, โ€‹umamiโ€‹. This Asian Salmon in foil is a fool-proof recipe to get dinner on the table fast with the least amount of effort! Wrapping the salmon in foil seals in all the flavor and ensures a tender, flaky texture, while the last two minutes of broiling gives your salmon an irresistible glaze. All you have to do is toss the foil at the end .. no cleanup required.
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings
Course Main Course
Cuisine Asian
Calories 433

Ingredients 

  • 1/4 cup honey
  • 3 cloves garlic minced
  • 2 tablespoons soy sauce or coconut aminos for gluten free
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger grated
  • 1 tespoon Sriracha
  • Salt and freshly ground black pepper
  • 2 pounds salmon
  • 2 scallions thinly sliced, for garnish
  • 1 teaspoon sesame seeds for garnish

Instructions 

  • Preheat oven to 375 degrees. Line a baking sheet with foil for easy cleanup.
  • In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha, a pinch of salt, and a pinch of pepper.
  • Set salmon on prepared baking sheet and fold up all 4 sides of foil. Drizzle or spoon honey mixture on top of salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. 
  • Place into oven and bake until the internal temperature reaches 145 degrees, about 12 to 15 minutes. Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred.
  • Garnish with scallions and sesame seeds.

Nutrition

Calories: 433kcalCarbohydrates: 20gProtein: 46gFat: 18gSaturated Fat: 3gCholesterol: 125mgSodium: 612mgPotassium: 1177mgFiber: 1gSugar: 18gVitamin A: 151IUVitamin C: 2mgCalcium: 44mgIron: 2mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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