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Asian Glazed Salmon in Foil
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!
- 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
- 1 tbsp sesame seeds
- 2 green onions chopped
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.
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.
Calories: 219kcal | Carbohydrates: 12g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 511mg | Potassium: 621mg | Fiber: 1g | Sugar: 9g | Vitamin A: 85IU | Vitamin C: 2.7mg | Calcium: 47mg | Iron: 1.4mg