These Asian Salmon Foil Packets deliver perfectly flaky salmon and crisp-tender veggies in a sweet-savory glaze. They’re healthy, delicious, and cleanup is a breeze. The aroma when you open the foil is incredible.

Why You’ll Love This Asian Salmon Foil Packets

• Effortless Cleanup: Mix, fold, bake, and toss the foil—no pans to scrub.
• Deep, Complex Flavor: The packet steams and caramelizes the sauce into a clingy glaze.
• Totally Customizable: Swap veggies or adjust heat to match your taste.
• Perfectly Cooked Every Time: Sealed steam keeps salmon moist and veggies crisp-tender.

Ingredients & Tools

• 4 (150 g each) skinless salmon fillets
• 2 tbsp toasted sesame oil
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp sriracha, or to taste
• 1 head broccoli, cut into small florets
• 1 red bell pepper, thinly sliced
• 2 medium carrots, julienned or thinly sliced
• 2 spring onions, sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)

Tools: Baking sheet, aluminum foil (heavy-duty is best), a small whisk or fork for the sauce, a large bowl for tossing veggies.

Notes: The quality of your salmon really matters here—look for fresh, bright-colored fillets. And don’t skip the fresh ginger and garlic; they provide the aromatic backbone that makes the sauce so irresistible.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes

Before You Start: Tips & Ingredient Notes

• Get Your Veggies Uniform. Try to cut your broccoli, bell pepper, and carrots into similar-sized pieces. This ensures they’ll all cook at the same rate, so you don’t end up with some crunchy and some mushy bits.
• Heavy-Duty Foil is Your Friend. If you have it, use it. It’s less likely to tear when you’re folding your packets and creates a better seal. If you only have regular foil, just use two layers for each packet to be safe.
• Pat That Salmon Dry. Before you place the salmon in the packet, give it a quick pat with a paper towel. A dry surface helps the beautiful glaze stick to the fish better instead of sliding off.
• Taste Your Sauce, Always. Mix the sauce ingredients in a small bowl and give it a quick taste before pouring. This is your chance to adjust—a little more honey for sweetness, a dash more sriracha for heat, or a squeeze of lime for brightness. Make it yours!

How to Make Asian Salmon Foil Packets

Storage & Freshness Guide

• Fridge: Let cool, transfer from foil to an airtight container, and store for up to 2 days.
• Freezer: Not recommended; the vegetables and salmon texture will suffer upon thawing.
• Reviving: Gently reheat in a covered skillet with a splash of water, or microwave on low power.

Serving Suggestions

Complementary Dishes

• Steamed Jasmine Rice — The fluffy, slightly sticky rice is the perfect vehicle for soaking up every last drop of the incredible sauce left in the packet. It completes the meal beautifully.
• Simple Sesame Cucumber Salad — The cool, crisp, and refreshing nature of a quick cucumber salad provides a lovely contrast to the warm, savory, and rich flavors of the salmon.
• Quick-Pickled Radishes — Their sharp, tangy crunch cuts through the richness of the salmon and adds a vibrant pink color to your plate, making the whole dish pop.

Drinks

• Iced Green Tea with Lemon — Its clean, slightly bitter notes help cleanse the palate between bites of the flavorful salmon, making each mouthful taste fresh and new.
• A Crisp Pinot Gris — This white wine has enough acidity to stand up to the sauce and enough fruitiness to complement the sweetness of the honey and the richness of the fish.
• Ginger Beer — The spicy-sweet fizz of a good ginger beer mirrors the ginger in the sauce and provides a fun, non-alcoholic option that feels just as special.

Something Sweet

• Mango Sticky Rice — Continuing the Asian theme, this classic dessert with its sweet, creamy coconut and fresh mango is a dreamy and satisfying way to end the meal.
• Green Tea Ice Cream — Its subtle, earthy bitterness is a sophisticated and light finish that doesn’t overwhelm you after a savory main course.
• Lychee Sorbet — Incredibly light, floral, and refreshing, a scoop of this sorbet feels like a cool breeze and cleanses the palate perfectly.

Top Mistakes to Avoid

• Overfilling the Packets. It’s tempting to pack in more veggies, but an overstuffed packet won’t steam properly. The ingredients need a little room for the hot air to circulate and cook everything evenly.
• Using a Weak Foil Seal. If your folds aren’t tight, the precious steam will escape, and you’ll end up with drier salmon and less tender vegetables. Take an extra moment to crimp those edges well.
• Overcooking the Salmon. The salmon will continue to cook from residual heat after you take it out of the oven. Pull it when it’s just opaque and flakes easily with a fork—it should still be very moist in the center.
• Opening the Packets Immediately. I know it’s hard to wait, but that burst of steam is dangerous and you’ll lose all the wonderful aromatic vapor that’s still gently cooking your food. A two-minute rest is non-negotiable.

Expert Tips

• Tip: Create a Double-Layer Foil “Boat”. For an even more foolproof packet, place your salmon and veggies on one sheet of foil, then top with a second sheet before sealing the edges. This creates a sturdier, leak-proof pouch that’s easier to handle.
• Tip: Add a Citrus Slice. For a burst of freshness, place a thin slice of lime or orange on top of the salmon fillet before you seal the packet. As it cooks, the citrus will steam and infuse the fish with a lovely, bright note.
• Tip: Prep Everything in Advance. You can assemble the foil packets completely, place them on the baking sheet, and refrigerate them for up to 4 hours before baking. It’s the ultimate make-ahead meal for a stress-free dinner.
• Tip: Use the Broiler for a Final Glaze. If you want a more caramelized, restaurant-style finish, carefully open the packets after baking and place the entire baking sheet under the broiler for 1-2 minutes. Watch it closely!

FAQs

Can I use frozen salmon for this recipe?
Absolutely, but you need to thaw it completely first. Pat it very dry with paper towels after thawing. If you put a frozen fillet in the packet, it will release too much water as it cooks, diluting your beautiful sauce and steaming the veggies into mush. Thawing in the fridge overnight is your best bet for perfect texture.

What other vegetables can I use?
This method is so versatile! Thinly sliced zucchini, sugar snap peas, mushrooms, or even baby corn would be fantastic. Just stick to quick-cooking vegetables. If you want to use something denser like potatoes or sweet potatoes, you’d need to parcook them first, otherwise they’ll still be hard when the salmon is done.

How do I know when the salmon is cooked perfectly?
The salmon is done when it turns opaque and flakes easily when you gently press it with a fork. An instant-read thermometer inserted into the thickest part should read 63°C (145°F). Remember, it will continue to cook a little more while resting in the hot packet, so it’s okay if it’s slightly translucent in the very center when you first take it out.

Can I cook these on the grill instead of in the oven?
Yes, and it’s delicious! Preheat your grill to medium-high heat. Place the foil packets directly on the grill grates and cook for about 12-15 minutes. The cooking time might vary a bit depending on your grill, so just peek inside one packet to check for doneness. You’ll get a lovely smoky hint from the grill.

How should I store and reheat leftovers?
Let the contents cool completely, then transfer them from the foil to an airtight container. They’ll keep in the fridge for up to 2 days. To reheat, the best method is to gently warm it in a covered skillet with a tiny splash of water to re-steam it, or use the microwave at a lower power setting to avoid overcooking the salmon.