Last updated on May 30th, 2018 at 05:53 pm
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 really healthy and good for you!
Why does it always feel like I only make salmon during the summer? Probably because I do. I seriously go through salmon moods. There are times when all I want to do is eat salmon or some sort of fish but there are times when I don’t want to even think about it.
But you know that the times I do want to make it, it has to be my way. I remember years ago I used to make salmon in foil or en pappilote (parchment paper) all the time, because I used to have this French book which I used to get all sorts of ideas from and one of the techniques featured there was cooking in a packet.
The basic method involves wrapping food in individual parchment or foil packets then baking them in the oven. The purpose behind it is that the flavors inside mingle and intensify as the food cooks in its own steam. The great thing about cooking this way is that you can make individual packets. When the packets are opened, which is usually done at the table, have have a perfectly cooked dish with awesome flavors and juices.
You can seriously make pretty much anything en papillote, chicken, fish, veggies, the sky’s the limit. Same idea applies to this salmon in foil. The glaze itself is Asian inspired with soy sauce, ginger and garlic and some maple syrup for a bit of sweetness. While you can cut the salmon in portions and wrap each portion in foil, I chose to do the whole fillet, mostly because I thought it would look prettier and add a touch of dinnertime drama.
This method of cooking fish is incredibly easy, and you will always end up with a perfect piece of fish. It will be super juicy if you cook it this way, so if you’re afraid of ending up with dry fish, this is the way to go. 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.
Hope you give this salmon in foil a try, it really is delicious. Serve it over rice, with a side of steamed green beans or broccoli and you’ve got yourself an awesome healthy meal!
Check out some of my other recipes for an amazing salmon dinner:
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Asian Glazed Salmon in Foil
Ingredients
- 1/4 cup soy sauce low sodium
- 3 tbsp maple syrup
- 2 tbsp sweet chili sauce
- 2 tbsp lime juice freshly squeezed
- 1 tsp fresh ginger minced
- 3 cloves garlic minced
- 1/8 tsp salt or to taste
- 1/8 tsp pepper or to taste
- 1-2 lb salmon fillet no skin
Optional
- 1 tbsp sesame seeds
- 2 green onions chopped
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
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Nutrition
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.
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?
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/
Turned out beautifully. Nice moist flavorful salmon.
I’m going to use this technique all the time now, this was the best salmon ever!
My friends and I do not use aluminum foil for health reasons.
You can use parchment paper then.