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Baked Salmon in Foil with Asian Butter

Baked Salmon in Foil is an easy and healthy 20 minute meal perfect for weeknight dinners, quick lunches and also fabulous for special occasions. Add some veggies and you have a sheet pan dinner ready to serve!

Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings: 4 servings
Calories: 443 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 1.5 pounds salmon, skin-on or skinless, boneless with pin bones removed. or to make individual portions. 4 (6-ounces) salmon fillets
  • salt and black pepper to taste
  • 6 tablespoons butter melted
  • 3 garlic cloves minced
  • 1 teaspoon ginger minced (or about 1/2 inch piece ginger root)
  • 1/2 teaspoon toasted sesame oil
  • 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 bunch of medium-thick or thin asparagus, ends trimmed
  • 2 cups shredded carrots

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees Fahrenheit.

To Make the Asian Butter:
    Cup of Yum
  1. 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:
  1. Line a sheet pan or large baking dish with a large piece of aluminum foil.
  2. Place the salmon on the center of the foil. If using veggies, arrange them to one side of the salmon.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from the oven. Open the foil, being careful of any escaping steam. Garnish with additional scallions and serve.


To Make Individual Foil Packets:
  1. Place 4 pieces of aluminum foil (about 12 x 18 inches each) on the kitchen counter.
  2. 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).
  3. Season the salmon and vegetables lightly with salt and pepper.
  4. Spoon the Asian butter over the salmon and vegetables. Sprinkle the scallions over the salmon.
  5. 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.
  6. 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.
  7. Remove from the oven and transfer to plates. Open the foil, being careful of any escaping steam. Garnish with additional scallions and serve.

Notes

  • The veggies will be al dente and the carrots crunchy.
  • Don't overcook the salmon. Overcooked salmon is dry and chalky. Although the FDA suggests cooking salmon until it reaches an internal temperature of 145°F, it is my experience that at that temperature your salmon will look and taste dry.
  • Juicy and flaky salmon should have a bright pinkish hue in the middle
  • Internal Temperature of Salmon:110° to 125°F  - medium rare. The salmon is opaque, juicy and moist.125° to 140°F -  medium to well-done. Flaky and more than ready to be served. This is right when a white chalky residue starts to develop.140°F and above, well done. Dry and chalky.

Nutrition Information

Calories 443kcal (22%) Carbohydrates 10g (3%) Protein 36g (72%) Fat 29g (45%) Saturated Fat 13g (65%) Polyunsaturated Fat 5g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 139mg (46%) Sodium 539mg (22%) Potassium 1134mg (32%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 11620IU (232%) Vitamin C 20mg (22%) Calcium 66mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 443

% 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.