Asian Glazed Salmon in Foil
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
165 kcal
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Course
Main Course, Lunch, Dinner
Asian Glazed Salmon in Foil
Description
The recipe combines a glaze made from low sodium soy sauce, maple syrup, sweet chili sauce, lime juice, minced ginger and garlic, seasoned lightly with salt and pepper. The salmon fillet is placed on foil sheets and generously coated with the marinade on both sides before being wrapped tightly to seal in the flavors and steam during baking.
Baked at 375℉ for 20 to 25 minutes depending on thickness, the foil method keeps the salmon moist and tender without drying out. Optionally, the broiler can be used briefly at the end for a slight glaze caramelization. Garnishing with sesame seeds and chopped green onions adds texture and freshness to the finished dish.
This method is convenient for cleanup and produces a balanced, juicy salmon that pairs well with steamed vegetables or rice. The dish stores refrigerated for up to 3 days and freezes well for long term, requiring gentle reheating.
Ingredients
- ¼ cup soy sauce low sodium
- 3 tablespoons maple syrup
- 2 tablespoons sweet chili sauce
- 2 tablespoons lime juice freshly squeezed
- 1 teaspoon ginger minced, fresh
- 3 cloves garlic minced
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
- 1-2 pound salmon no skin, fillet
Optional
- 1 tablespoon sesame seeds
- 2 green onions chopped
Instructions
- Preheat your oven to 375℉. 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.
Notes
- Wrapping salmon in foil traps moisture, preventing it from drying out and simplifying cleanup.
- Salt can be reduced or omitted since the soy sauce contributes sodium.
- Refrigerate cooked salmon in an airtight container for up to 3 days; freeze for 4-6 months, thawing overnight prior to reheating.
- Broiling briefly after baking can add a caramelized finish but is optional based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 165kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 16g | 32% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 523mg | 22% |
| Potassium | 461mg | 10% |
| Fiber | 0.4g | 2% |
| Sugar | 9g | 18% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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