Name: Asian Ginger Salmon Foil Packs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: ¼ cup low sodium soy sauce; 2 tbsp honey or maple syrup; 1 tbsp sesame oil; 2 tbsp rice vinegar; 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 1 tsp cornstarch (optional, for slightly thickening sauce); 1 tbsp water (to mix with cornstarch, if using); 4 salmon fillets (about 6 oz each, skin removed if preferred); 1 red bell pepper, thinly sliced; 1 zucchini, sliced into half moons; 1 cup snap peas or green beans; 1 carrot, julienned or thinly sliced; 4 green onions, cut into 2-inch pieces; Salt and pepper, to taste; 1 tbsp olive oil (for drizzling over vegetables); 1 tbsp sesame seeds; 2 tbsp fresh cilantro or parsley, chopped; Lime wedges; Steamed jasmine rice or brown rice

Description

Bring bold, fresh flavors to your dinner table with these Asian Ginger Salmon Foil Packs. Juicy salmon fillets are marinated in a savory-sweet ginger soy glaze, then baked to perfection with crisp-tender vegetables—all wrapped up in easy-to-prepare foil packs. It’s a wholesome, flavor-packed meal with minimal cleanup and maximum satisfaction.

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Ingredients

Scale

For the Marinade:

¼ cup low sodium soy sauce
2 tbsp honey or maple syrup
1 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tsp cornstarch (optional, for slightly thickening sauce)
1 tbsp water (to mix with cornstarch, if using)

For the Salmon Packs:

4 salmon fillets (about 6 oz each, skin removed if preferred)
1 red bell pepper, thinly sliced
1 zucchini, sliced into half moons
1 cup snap peas or green beans
1 carrot, julienned or thinly sliced
4 green onions, cut into 2-inch pieces
Salt and pepper, to taste
1 tbsp olive oil (for drizzling over vegetables)

For Garnish & Serving:

1 tbsp sesame seeds
2 tbsp fresh cilantro or parsley, chopped
Lime wedges
Steamed jasmine rice or brown rice

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Instructions

Step 1: Make the Marinade
In a bowl, whisk together soy sauce, honey (or maple syrup), sesame oil, rice vinegar, ginger, and garlic.
If using cornstarch, mix it with 1 tbsp of water and stir into the marinade. Set aside.

Step 2: Prep the Salmon Packs
Cut 4 large sheets of foil (about 12×16 inches).
Place a portion of sliced vegetables in the center of each sheet.
Drizzle with olive oil and season lightly with salt and pepper.

Step 3: Add the Salmon & Sauce
Place one salmon fillet on top of each vegetable pile.
Spoon 2-3 tbsp of the ginger soy marinade over each piece of salmon.
Fold the sides of the foil over the salmon to seal completely into a packet.

Step 4: Cook the Foil Packs
Oven Method: Preheat oven to 400°F (200°C). Place foil packs on a baking sheet and bake for 18-20 minutes.
Grill Method: Preheat grill to medium heat. Grill foil packs for about 15-18 minutes with the lid closed.

Step 5: Garnish and Serve
Carefully open each foil pack—be cautious of hot steam.
Sprinkle with sesame seeds, fresh herbs, and a squeeze of lime juice.
Serve directly in the foil or plate with a side of steamed rice.

Notes

Don’t Overcook – Salmon should be just cooked through and flake easily.
Slice Veggies Evenly – Thin, uniform slices help veggies cook at the same rate.
Use Heavy-Duty Foil – It holds up better on the grill and prevents leaks.
Marinate Ahead – Let salmon sit in the marinade for 15-20 minutes before cooking for deeper flavor.
Switch Up Veggies – Try mushrooms, bok choy, or baby corn for variety.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Asian-Inspired