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
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
The best and easiest way to make salmon in foil – and you won’t believe how much flavor is packed right in!
- 1/4 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
- 1/2 teaspoon sesame seeds
- 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.
*Baking time may need to be adjusted depending on the thickness of the salmon.
Did you Make This Recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
Get the Latest Recipes Right in your Inbox:
Leave a Reply Cancel reply
Looks and sounds fantastic, and I wish I had a piece of salmon to make it for and wrap it up 😀 Might just have to whenever I get back from my holidays 😀 Thanks for the recipe x
Looks like a delicious recipe. Would serve 6 very generously. 1/2 a pound of filleted fish as a single serving is huge 😉
How did you know I just bought a TON of Salmon and I have been needing some new ways to cook it? I mean, if you can relate it to the most interesting man in the world, it has to be BOMB. Pinned!
mmm I love salmon in foil! yours looks beautiful. so many great flavors!
Thank you Chungau and wising you and your family Happy Holidays.
Can I put the honey mixture on the salmon and leave refrigerated until I’m ready to bake?
I can not agree more! The only way I cook salmon is in foil and I love the way it steams in its own juices but still gets a slight crunch!
This salmon looks incredible! I don’t eat a lot of salmon except for when I eat sushi, but MUST make this. I love the idea of easy cleanup, too!
Made it tonight with rice and broccoli. Delicious and simple.
What is “seasoned rice vinegar “?
Wishing you and your family Merry Christmas and Happy New Year.
It is a type of vinegar that you can find in the Asian section of your local grocery store.
How does it differ from regular rice vinegar? What is the seasonig?
Seasoned white rice vinegar is made from sake or adding sugar and salt to regular white rice vinegar.
My salmon did not come out looking like yours st all. Did you broil yours?
How did your salmon come out?
“2 tablespoons reduced sodium soy sauce” I have a light kind of sour soy sauce and another one which is heavy and sweet .. which one of them I should use ?
The lighter one may be best for this recipe.
I didn’t have any Sriracha, but since we really like spicy dishes, i decided to chop half a Rawit pepper very finely and put it in the honey mixture.
It tastes perfect, and is really easy to make. I didn’t manage to get that glaze tho, maybe i used too much soy sauce or not enough honey?
This dish doesn’t really have a thick glaze per se – it’s really more of a marinade and a sauce. You can certainly add more honey for a thicker sauce but that may just add too much sweetness to the salmon.
This was quite tasty. I just wish the glaze was thicker and that I used more sriracha sauce.
Hi: I can’t tell you how good you recipes make me look at dinner time around here. Made the salmon and it was delicious…served it over an Asian cabbage slaw just to give it a textural contrast, and cooked the salmon with broccoli florets in the packet as well.
One idea though…I want to try cutting out 5 minutes of cooking time to open the packets and give them 2-3 minutes under the broiler to “caramelize” the glaze, because mine came out basically steamed and it needed some color.
I did that and it turned out amazing!
I’m always looking for new ways to cook salmon! Just discovered your recipe on tastespotting and can’t wait to try it 🙂
Definitely going to be trying this one soon. Looks amazing. Pinned!
LOVE this recipe! Thank you. It is so good that this recipe has a place in our go-to recipes binder.
I don’t have a oven. What’s the next best way to make salmon on the stovetop?
Here is a great tutorial on How to Pan-Fry Salmon Filets.
Thanks! That’s a very good article!
Loving your site! Happy New Year!
Thanks for the inspiration! I tinkered with the glaze – used sweet chilli sauce instead of honey and added some lime juice and a little fish sauce. Took it to our new years eve celebrations with friends last night and it went down very well.
My name is Matthew and i am twelve years old. I have made two of your recipies including the Asian Salmon in Foil and the Chicken Nuggets. I had a great time making the recipies and they tasted really great. Thank you for having this website, it’s nice and neat, and i hope you add more recipies!
I made this recipe for dinner tonight. Of course as I was gathering my ingredients, I noticed my honey was solid as a rock. Consequently I substituted maple syrup for the honey and I think that is a great alternative if one does not have honey on hand.
It came out amazing! My husband loved it, asked for seconds even. I’m going to try it with the honey next time but for any of you that are out of honey, maple syrup works well too. I used grade A pure maple syrup.
Your recipes are amazing. This is the second night in a row I have made them.
Just a tip, all real honey eventually crystalizes, it’s still fine. Just place the jar in a shallow pan of water on the stove and heat on med. heat slowly until it’s liquefied again.
Next time you have crystallized honey, just put the bottle in a hot water bath for a bit. It will release. I buy honey 60 lbs at a time, for winemaking, and run into this often. Best way I’ve found is to scoop crystal honey into a sealable container using an ice cream blade, then place that in an ice chest filled with hot water. Shouldn’t take long to be liquid again.
Mine did not come out looking as good as yours. It was not that nice brown, it looked pink and white. I thought I didn’t use enough honey but reading these maybe broiling it may work. It did taste very good however. Thanks!
This is a delicious recipe thanks for sharing! The sauce was perfect and couldn’t be easier.
Made this the other night and it was it great, especially since it was the first time I’ve ever cooked fish on my own! I used the leftovers the next day for a healthy bowl of salmon, brown rice couscous and fresh avocado. topped with the green onions, sesame seeds and soy sauce.
Thanks for another great recipe!
Mine did not come out looking browned and “crispy” like yours – instead it was pink and the texture was soft (fully cooked though). Any tips for next time?
You can try broiling the salmon for a couple of minutes while basting the sauce but this is also a completely optional step. Also, if you broil for too long, you run the risk of overcooking the salmon.
Did you open the packet when you broiled? Mine came out pink and white as well, if the packet should be opened would be helpful to add that to the instructions.
Sherry, the packet should be opened when broiling. The purpose of the (optional) broil is to give the fish a nice charred/caramelized color, which will not happen unless the salmon is exposed directly under the broiler.
This is so good Thanks so much . Glad your back in the bay area .Your recipes rock. I am old it helps to have simple recipes. Aloha Richard
Mine didn’t look like your’s either. It was kind of white–put it under the broiler and it was ok. Flavor was good though.
Connie, you can try basting the sauce while it is under the broiler.
Just made this and it turned out amazing! I took the other comments into consideration about broiling it for a few minutes before and even broiled a little at the end. Once you foil, there’s no turning back. I’m currently transitioning into a healthier lifestyle, and this is a great “clean” option.
Thank you for your genius!
I’m finished a juice detox tomorrow and I’m totally making this!
Just finished making this but doesn’t taste quite marinated. I followed the exact recipe and even cooked it a little longer since it wasn’t fully cooked. I mean it looks just like yours but doesnt taste right. What went wrong here? :/
Julie, unfortunately, it is very difficult to answer what went wrong here as I was not in the kitchen with you. Perhaps the cut of salmon was just too thick, causing it to dry out?
Yea I think so.. but my husband really liked it and I would like to try the recipe again with a thinner cut 🙂
The flavours are delicious but there’s no way it will look like the photos unless you stick the salmon under the grill/broiler at the end. The foil envelope steams the fish, which makes it very moist but it will have no colour. Great recipe but the photos are misleading.
I apologize if you feel that the photos are misleading but the reason I omit the broiling step is because it’s really an unnecessary extra step except for aesthetic reasons. But if anyone asks, I hold no secrets!
Ah sorry, “misleading” sounds unnecessarily harsh. I mean it could be a bit confusing if you’re expecting it to look like the photo. I absolutely didn’t want to infer you were deliberately withholding information. 😉 Why not add broiling to the recipe as an optional step? I found it made a difference to the taste in the sauce as well.
As mentioned earlier, the broiling step is unnecessary except for aesthetic purposes, which is why I decided not to include it in the recipe. You also run the risk of overcooking the salmon!
I’ve read several comments about the broiling (after making). I was wonderful and I did broil it prior to serving because my recipe says to with an *.? I only used two 1/2 lb. pieces and the exact amount of sauce ingredients. I actually would have liked more sauce for dipping while eating. Thanks for a wonderful recipe. I’ve made many of your recipes and have never been disappointed.
I found your recipe and sent it to my friend who also likes to eat sockeye salmon. He made it that night and I followed up and made it last night. The sauce was excellent. I only cooked one piece that was not very thick and I should have cooked it a little less than 15 minutes. I also put a little vegetable oil on the foil where the fish would be placed and smeared it with a paper towel. It did not stick at all to the foil… Very good. (Link above is my facebook picture of the salmon)
Are rice vinegar and rice wine vinegar the same thing?
Can i substitute with regular white vinegar?
No, they are not the same. Here is a great article from the Seattle Times regarding these two: http://seattletimes.com/html/foodwine/2003902560_ricewine26.html.
As for the substitution, you can certainly try substituting white vinegar 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 marinate the salmon over nite for more flavor?
I haven’t tried it myself but I don’t see why it wouldn’t work!
I only have rice vinegar. If I use it instead of seasoned rice vinegar, do I need to add extra seasoning?
Rice vinegar should work just fine without additional seasoning.
I followed the recipe to a tee but when I unsealed the foil, mine didn’t look at all like your photos. The filets were pink & the sauce was runny. I ended up cutting the filets into smaller pieces & searing them with the sauce in a hot skillet to get them to look more appetizing.
Molly, as mentioned in the previous comments, you can try broiling the salmon for a couple of minutes while basting the sauce but this is also a completely optional step. Also, if you broil for too long, you run the risk of overcooking the salmon.
Just made this and it is amazing. I’m the queen of marinating everything and I can’t believe how the flavours came together so wonderfully. Will definitely make this again! Thanks for the recipe!
Did you use fresh or frozen salmon?
It is best to use fresh salmon.
I did everything in the recipe but it didnt come out like in the photos. Any tips?
Lol im joking. No one freaking reads comments before making a comment
Right? It blows my mind! I read every comment before making a recipe so that I can pick up other peoples tips too. How hard is it to read the comments? Gah!
How many salmons did you use and fold into foil??
I used one salmon that weighed 2 pounds.
Have made this recipe part of our regular rotation! Turns out perfect every time! So delicious. 🙂
I cooked it tonight and it was delicious! I only used 1/4 tsp of Sriracha sauce because I’m not fond of hot food and this was a new ingredient for me. I did buy frozen Alaskan salmon because fresh was not available in our area. My husband who is not a fish eater really enjoyed it and I will definitely make it again. The flavor of the sauce is wonderful. I did put it under the broiler for about 3 minutes at the end. I will be making your “Sesame Ginger Salmon” next!
This is the first time I ever cook salmon fresh, not out of a pack or box, FABULOUS!! Absolutely delicious!!
Hi. Just a tip from a life long salmon fisher and avid salmon cook from the Pacific Northwest- because salmon can be any one of five species the quality varies greatly between species. Avoid salmon called “pink” salmon which is usually in chain stores and less money but this is the worst for table fare. My suggestion for the best table salmon is absolutely “sockeye” followed by red flesh chinook aka “King” and then “Coho” aka “Silver”. because some on the blog have reported mixed results I am pretty sure it is the species of salmon that they bought. The “pink” is the cheapest species and we usually use them for crab bait as they are too mushy and don’t keep well. Usually found in cheap canned salmon in the store. Forget Atlantic farm salmon and go with wild pacific if you can . Always pick sockeye or chinook or coho. Hope this helps the fish lovers out there. I like your website and look forward to more great recipes!
Damn, that WAS delicious. I mean for real-real. Best salmon I’ve ever had, I followed your recipe exactly. Mmmm. Out-freaking-standing.
My wife made this salmon recipe for dinner today and it was a hit. Will definitely use this recipe again and the marinade would probably work nicely on chicken too. Great recipe.
I’ve made this four times already this month I love it so much. I’m terrible at mincing garlic, so I threw all the ingredients into a food processor and then poured it over the salmon. Amazing!
Is it possible to use ginger seasoning instead of fresh ginger? I know it will not be as fresh of a taste, but if fresh ginger is not available, what would you recommend for the seasoning?
Ground ginger would be a great substitute.
Hi. This looks amazing; however, my family doesn’t care for salmon. Do you think a different fish could be substituted? Could you recommend one? Thanks!
Halibut would also work very well!
hey! what kind of seasoned rice vinegar? garlic? citrus? other? i have garlic so ill use that unless you tell me its garlic overload.
Garlic should work just fine. If anything, you can reduce the amount of fresh garlic.
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.
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!
Thanks for nutritional info. Most helpful since I have to limit my sodium intake.
Your recipes are simple and most delicious. Thanks for sharing.
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.
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 last night for dinner and it was YUMMMM 🙂
This is melt in your mouth good!!
I decided to try this recipe on chicken wings and it was pretty darn tasty. Next… on the salmon per the recipe.
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.
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, .
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!
By far the best Salmon recipe I’ve ever made! Plus both my kids loved it:)
Anyone try doing this on a grill? Going to give it a whirl tonight!
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.
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.
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.
I made this last night and it was SO good. Such great flavor and it was super easy to make. Thanks!
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 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.
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 was looking for a specific Asian recipe for salmon but couldn’t find the one so I used this one tonight. Excellent recipe! I will now be using this one to replace the one I lost and now I’m glad I lost the other one. The only thing I did differently was cook it on the grill wrapped in the foil boat. I transferred the wrapped and marinating Salmon from the counter to the grill using a cookie sheet but didn’t grill with it.
PS I almost left the Syracha out of the recipe but at the last minute decided to trust the chef and added it.. Awesome decision 🙂
If I am not able to eat sesame oil what could I substitute it with?
I recommend omitting.
I made this recipe for supper the other day, and it turned out fantastic! Super easy and super delicious! Followed the recipe exactly as written (except I didn’t have any sesame seeds to put on top), and wouldn’t change a thing. As others have mentioned, without the broiling step the salmon does not come out looking as it does in the pictures posted here, but don’t let this discourage you– it still tastes awesome! My picky boyfriend devoured his salmon, and he is very hard to please, so I give this a big thumbs up! Will be making again, a great and quick budget-friendly dinner for sure.
My local store had salmon steaks on sale, so I’m looking for some good recipes. Do you think this recipe would work with salmon steaks instead of fillets? Or would another method of cooking or another one of your recipes work better? Thank you so much!
Jennie, I’m sure salmon steaks will work just fine but you may have to adjust cooking time as needed.
Thank you for your quick reply! It worked really well, although broiling for just 1 minute overcooked it slightly. I will skip that next time. I added some thinly sliced onions and peppers and carrots to the foil packs, and that worked well too.
I’m not one that usually writes comments on anything, but this recipe is so good, I can’t not leave a message. I makes this at least twice a month – for a husband who doesn’t like fish…or anything healthy. So let’s keep that healthy thing to ourselves. 🙂 Thank you for this wonderful recipe!
I was wondering, now that I’ve taken a side of salmon out of the freezer for dinner….could I do this on the BBQ gas grill?