Baked Salmon in Foil with Asian Butter
User Reviews
5
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
4 servings
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Calories
443 kcal
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Course
Main Course
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Cuisine
Asian
Baked Salmon in Foil with Asian Butter
Description
Baked Salmon in Foil with Asian Butter combines salmon fillets wrapped in foil with a flavorful butter sauce made from melted butter, garlic, ginger, toasted sesame oil, soy sauce, and Vietnamese sambal. This method steams the fish gently in its own juices and the aromatic butter, resulting in salmon that remains moist and flaky while absorbing the mildly spicy and umami-rich sauce. Optional vegetables like snow peas, asparagus, or shredded carrots can be added for texture and complementary flavors, steamed tender-crisp inside the foil packet.
The dish delivers balanced flavor with a subtle heat from the sambal and freshness from thinly sliced scallions sprinkled on top. Baking at 375°F for 15 to 18 minutes ensures the salmon cooks through yet remains juicy with a bright pink center if not overdone. The foil seals in aroma and prevents drying.
This salmon pairs well with rice or simple sides and offers an easy cleanup method thanks to the foil packet. For the best texture, avoid cooking salmon beyond medium; a slightly pink center keeps the flesh tender. The vegetables retain a crisp bite alongside the rich fish and Asian butter.
Cooking notes suggest monitoring the internal temperature to prevent dryness, aiming for 110° to 140°F depending on preferred doneness. The included optional vegetables will stay crunchy with this gentle baking approach. The recipe’s neat foil packets make it suitable for individual servings or a family-style meal.
Ingredients
- 1.5 pounds salmon or to make individual portions. 4 (6-ounces) salmon fillets, skin-on or skinless, boneless with pin bones removed
- salt to taste
- black pepper to taste
- 6 tablespoons butter melted
- 3 garlic minced, cloves
- 1 teaspoon ginger minced (or about 1/2 inch piece ginger root)
- 1/2 teaspoon sesame oil toasted
- 1 tablespoon soy sauce use low sodium if preferred and/or Tamari for GF
- 1-2 teaspoons Vietnamese sambal chile-garlic sauce, or more to taste
- 1-2 scallions thinly sliced plus more for garnishing
Optional Veggies: Choose 2
- 1 cup snow peas
- 1 asparagus bunch, ends trimmed; medium-thick or thin
- 2 cups carrot shredded
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
To Make the Asian Butter:
- Combine the melted butter with the garlic, ginger, sesame oil, soy sauce and sambal. Allow the butter to cool a bit while making the foil packets.
To Make One Foil Packet:
- Line a sheet pan or large baking dish with a large piece of aluminum foil.
- Place the salmon on the center of the foil. If using veggies, arrange them to one side of the salmon.
- Season the salmon and veggies lightly with salt and pepper and spoon the Asian butter over the salmon and vegetables (if using). Sprinkle the scallions over the fish.
- Fold the sides of the foil over the salmon and crimp the edges to completely seal the packet. Don’t wrap the packet too tight. A little space between the food and the top of the foil is needed for air circulation. Make sure the fish/veggies are completely enclosed to prevent the Asian butter from leaking.
- Bake for 15 to 18 minutes or until the salmon is cooked through but still a bit pink in the middle. Time will vary depending on the thickness of your fish and your preference of doneness.
- Remove from the oven. Open the foil, being careful of any escaping steam. Garnish with additional scallions and serve.
To Make Individual Foil Packets:
- Place 4 pieces of aluminum foil (about 12 x 18 inches each) on the kitchen counter.
- Place one piece of salmon on the center of each piece of aluminum foil. Arrange the veggies to one side of the fish (if using).
- Season the salmon and vegetables lightly with salt and pepper.
- Spoon the Asian butter over the salmon and vegetables. Sprinkle the scallions over the salmon.
- Fold the sides of the foil over the salmon and crimp the edges to completely seal the packets. Don’t wrap the packets too tight. A little space between the food and the top of the foil is needed for air circulation. Make sure the fish/veggies are completely enclosed to prevent the Asian butter from leaking.
- Place the foil packets on a sheet pan and bake for 12 to 15 minutes or until the salmon is cooked through but still a bit pink in the middle. Time will vary depending on the thickness of your fish and your preference of doneness.
- Remove from the oven and transfer to plates. Open the foil, being careful of any escaping steam. Garnish with additional scallions and serve.
Notes
- Check salmon doneness by internal temperature between 110° and 140°F to keep it moist and flaky.
- Add vegetables like snow peas or shredded carrots for a crunchy texture contrast.
- Do not overcook salmon as it becomes dry and chalky; a slight pink center indicates ideal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 10g | 3% |
| Protein | 36g | 72% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 539mg | 22% |
| Potassium | 1134mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 11620IU | 232% |
| Vitamin C | 20mg | 22% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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