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Salmon Lunch Dinner 30 Minutes or Less Seafood Asian
4.5 from 39 votes

Asian Glazed Salmon in Foil

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •11/28/21 11 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Asian Glazed Salmon in Foil is probably the easiest way to make fish. This salmon bakes in 25 minutes, it’s juicy and loaded with flavor, not to mention it’s good for you!

glazed salmon on a platter topped with sesame seeds and green onion

Now I love making dishes in foil packets, otherwise known as en pappilote. The purpose behind it is that the flavors inside mingle and intensify as the food cooks in its own steam. When the packets are opened, which is usually done at the table, you have a perfectly cooked dish with awesome flavors and juices.

That’s what inspired this Asian Glazed Salmon In Foil, all those sweet and tangy flavors meld into the perfect week night dish. Not only is it tasty, easy, and mess free, but it’s also healthy! Who knew one little salmon could bring so much to the table?

What Is En Pappilote?

Also known as al cartoccio in Italian, this technique involves cooking in a packet or pouch typically made of parchment paper. It’s an old school European technique that achieves tons of flavor and moisture thanks to all that trapped steam cooking our protein or veggies. I’ve played around with this method on the blog before, so keep scrolling for more inspiration!

glazed salmon in foil topped with sesame seeds and green onion

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Salmon – We want a nice big salmon filet with no skin.
  • Soy sauce – Look for low sodium as we want to control the salt content of our dish.
  • Maple syrup – To add some sweetness to balance out our dish, feel free to substitute honey if that’s what you have on hand.
  • Sweet chili sauce – We’re using a bit of this sauce as it pairs unbelievably with our salmon and gives us that Asian glaze.
  • Lime juice – We need a nice hit of acidity and lime juice gives us that in spades.
  • Aromatics – Fresh garlic and ginger.
  • Seasoning – Salt and pepper.
  • Garnish – Sesame seeds and green onion chopped up fine.
overhead of glazed salmon in foil topped with sesame seeds and green onion

How To Make Asian Glazed Salmon In Foil

  1. Prepare the oven: Preheat your oven to 375 F degrees. Place 2 foil sheets on a baking sheet. I used 2 foil sheets because I want to make sure there’s enough foil to wrap around the salmon.
  2. Combine the marinade: In a small bowl whisk together the soy sauce, maple syrup, sweet chili sauce, lime juice, fresh ginger, garlic, salt and pepper. The salt can probably be omitted since the soy sauce should have plenty of sodium.
  3. Prepare the salmon: Place the salmon fillet over the foil then pour about half the marinade over and brush if necessary to cover the entire surface of the fish. Turn the fish over and pour the rest of the marinade. Also brush the marinade making sure that the entire fish is brushed with marinade.
  4. Cook the salmon: Fold the edges of the aluminum foil over the salmon so that it is fully wrapped. Bake for about 20 to 25 minutes, depending on the size of your salmon, my salmon was quite a big piece, so I baked it for 25 minutes. You may also turn the broiler on and broil for about 2 to 3 minutes at the end if preferred.
  5. Finish the dish: Open the foil and garnish with sesame seeds and chopped green onions.

What Else Can I Wrap My Salmon In?

If you’d rather not use foil, no fear – you can make these little packets out of parchment paper just as easily! Whether you go with parchment or foil you will always end up with the same results. Cooks or chefs will sometimes choose parchment over foil, simply because you end up with a more elegant presentation.

overhead of glazed salmon on a platter with sesame seeds and green onion

Can I Cook Smaller Portions This Way?

You most certainly can, this dish is very tweak-able so if you’d rather not cook up a big entire filet, feel free to wrap smaller packets out of either foil or parchment for your dish. Just be sure not to press your little packages too much, we want room in the foil for that steam to build!

How to Serve

This salmon is an absolute treat on its own, but if we’re serving it up for dinner we might want some sides to pair along with it. In that case I have some perfectly curated recipes listed below so let’s get cookin.

  • Greek Salad
  • Creamy Polenta
  • Potato Croquettes
  • Green Bean Casserole
  • White Beans With Bacon And Herbs
  • Harvest Rice
  • Creamy Garlic Parmesan Orzo
closeup of glazed salmon on a platter with sesame seeds and green onion

Leftovers

Salmon will keep in the fridge covered in an airtight container for up to 3 days, just be sure it has fully cooled before popping in the fridge. You can also freeze this recipe! Pop in an airtight container and store frozen for 4 – 6 months, just allow to thaw in the fridge overnight and heat back up to temperature in the oven when ready to feast.

Craving More Salmon? Try These Delicious Recipes:

  • Firecracker Baked Salmon
  • Maple Mustard Glazed Salmon
  • Honey Garlic Salmon and Veggies Sheet Pan Dinner
  • Honey Mustard Salmon
  • Teriyaki Salmon Sheet Pan Dinner
  • Salmon With Dill Sauce And Roasted Baby Potatoes Sheet Pan Dinner
  • Bruschetta Salmon
  • Lemon Dill Pan Fried Salmon

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view close up shot of asian glazed salmon topped with green onion
Print
4.49 from 39 votes

Asian Glazed Salmon in Foil

Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Rate Recipe
This Asian Glazed Salmon in Foil is probably the easiest way to make fish. This salmon bakes in 25 minutes, it's juicy and loaded with flavor, not to mention it's good for you!
6

Ingredients

  • 1/4 cup soy sauce (low sodium)
  • 3 tablespoon maple syrup
  • 2 tablespoon sweet chili sauce
  • 2 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon fresh ginger (minced)
  • 3 cloves garlic (minced)
  • 1/8 teaspoon salt (or to taste)
  • 1/8 teaspoon pepper (or to taste)
  • 1-2 pound salmon fillet (no skin)

Optional

  • 1 tablespoon sesame seeds
  • 2 green onions (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat your oven to 375 F degrees. Place 2 foil sheets on a baking sheet. I used 2 foil sheets because I want to make sure there’s enough foil to wrap around the salmon.
  • In a small bowl whisk together the soy sauce, maple syrup, sweet chili sauce, lime juice, fresh ginger, garlic, salt and pepper. The salt can probably be omitted since the soy sauce should have plenty of sodium. 
  • Place the salmon fillet over the foil then pour about half the marinade over and brush if necessary to cover the entire surface of the fish. Turn the fish over and pour the rest of the marinade. Also brush the marinade making sure that the entire fish is brushed with marinade.
  • Fold the edges of the aluminum foil over the salmon so that it is fully wrapped. Bake for about 20 to 25 minutes, depending on the size of your salmon. My salmon was quite a big piece, so I baked it for 25 minutes. You may also turn the broiler on and broil for about 2 to 3 minutes at the end if preferred.
  • Open the foil and garnish with sesame seeds and chopped green onions.

Video

Notes

Baking salmon in foil allows for easy cleanup and you always end up with a juicy fish because this technique traps the moisture inside the foil and prevents the salmon from drying out. If you’d rather not use foil, parchment paper will yield the same results.
Feel free to omit adding salt to this recipe to reduce sodium. The soy sauce will have plenty of salt.
Nutritional information based on 1.5 lb salmon fillet.
Salmon will keep in the fridge covered in an airtight container for up to 3 days, just be sure it has fully cooled before popping in the fridge. You can also freeze this recipe! Pop in an airtight container and store frozen for 4 – 6 months, just allow to thaw in the fridge overnight and heat back up to temperature in the oven when ready to feast.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 219kcal (11%)Carbohydrates: 12g (4%)Protein: 24g (48%)Fat: 8g (12%)Saturated Fat: 1g (6%)Cholesterol: 62mg (21%)Sodium: 511mg (22%)Potassium: 621mg (18%)Fiber: 1g (4%)Sugar: 9g (10%)Vitamin A: 85IU (2%)Vitamin C: 2.7mg (3%)Calcium: 47mg (5%)Iron: 1.4mg (8%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view close up shot of asian glazed salmon topped with green onion

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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11 Comments
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Cristy
Cristy
Posted: 2 years ago

5 stars
I tried this recipe today and it’s so easy and yummy

0
Reply
Dragonfly Lady
Dragonfly Lady
Posted: 2 years ago

5 stars
Perfect. I forgot to put the scallions on top, but still enjoyed it immensely.

0
Reply
Trisha
Trisha
Posted: 2 years ago

5 stars
Really easy to make and came out great! I paired it with wok fried greens in sesame oil with garlic.

0
Reply
Nifty Recipe
Nifty Recipe
Posted: 3 years ago

5 stars
My family loves salmon! I can’t wait to try this recipe with my kids!

0
Reply
Ronni
Ronni
Posted: 4 years ago

4 stars
Love your recipes; thanks for taking the time!
I’ve made this salmon twice now and both times it came out swimming in liquid. I would hesitate to call it glazed; however, the second time I reserved some of the marinade, added a little cornstarch when it cooled, and then added the liquid from the baked fish to this when the fish is finished.
I brought this to a boil and used this thickened sauce to pour on the fish before serving – gives it a lovely flavor.

0
Reply
Sharon
Sharon
Posted: 4 years ago

Jo – thanks for all the wonderful recipes and inspiration. We are eating healthier thanks to your posts!
Have a question about this salmon filet recipes. We need to avoid as much sugar as possible due to diabetes in the family. Is the maple syrup necessary for this recipe?
Any suggestions for a non-sugar substitute that would add the flavor needed if we did not use the syrup?
Do you have any suggestions for spice alternatives for the sweet chili sauce to eliminate that sugar?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Sharon
Posted: 4 years ago

I would try this recipe instead, and eliminate the brown sugar: https://www.jocooks.com/recipes/firecracker-salmon/
This recipe would also be a great alternative! https://www.jocooks.com/recipes/salmon-with-dill-sauce-and-roasted-baby-potatoes-sheet-pan-dinner/

0
Reply
Debbie
Debbie
Posted: 4 years ago

5 stars
Turned out beautifully. Nice moist flavorful salmon.

0
Reply
Katherine
Katherine
Posted: 5 years ago

5 stars
I’m going to use this technique all the time now, this was the best salmon ever!

0
Reply
DeeAnn
DeeAnn
Posted: 5 years ago

My friends and I do not use aluminum foil for health reasons.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  DeeAnn
Posted: 5 years ago

You can use parchment paper then.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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