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 garlic cloves, minced; 1 tsp cornstarch (optional, for a slightly thickened glaze); 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, cut into thin half-moons; 1 cup sugar snap peas or green beans; 1 carrot, julienned or thinly sliced; 3 green onions, cut into 2-inch pieces; 1 tbsp olive oil; Salt and pepper to taste; 1 tbsp sesame seeds; 2 tbsp fresh cilantro or parsley, chopped; Lime wedges; Steamed jasmine or brown rice

Description

If you’re craving a flavorful, no-fuss dinner that’s packed with nutrients and bold Asian-inspired flavors, these Asian Ginger Salmon Foil Packs are exactly what you need. Juicy, flaky salmon is marinated in a savory ginger-garlic glaze, then baked or grilled to perfection with crisp-tender vegetables—all wrapped neatly in foil for easy cleanup. It’s a complete meal that’s as tasty as it is simple.

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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 garlic cloves, minced
1 tsp cornstarch (optional, for a slightly thickened glaze)
1 tbsp water (to mix with cornstarch, if using)

For the Foil Packs:

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

For Garnish & Serving:

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

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Instructions

Step 1: Prepare the Marinade
In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, ginger, and garlic.
If using cornstarch, mix it with 1 tbsp water, then stir into the marinade to help thicken during cooking.

Step 2: Prep the Foil Packs
Tear 4 large sheets of aluminum foil (around 12×16 inches).
Evenly divide the sliced vegetables among the foil sheets, placing them in the center.
Drizzle the veggies with olive oil and lightly season with salt and pepper.

Step 3: Add the Salmon and Marinade
Place one salmon fillet on top of each veggie pile.
Spoon 2–3 tablespoons of the marinade over each fillet, letting it coat the fish and seep into the vegetables.
Bring the foil up around the salmon and fold tightly to seal each packet.

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

Step 5: Serve & Garnish
Carefully open each foil pack (watch out for steam).
Sprinkle with sesame seeds, fresh herbs, and a squeeze of lime.
Serve over warm rice and spoon extra juices from the foil over the top.

Notes

Use Fresh Salmon – For the best texture and taste, use fresh or properly thawed salmon.
Cut Veggies Thin – Uniform, thin slices ensure even cooking.
Don’t Overcook – Salmon should be tender and flake easily with a fork (internal temp 145°F).
Customize the Veggies – Add mushrooms, baby corn, or broccoli for variation.
Foil Safety – Use heavy-duty foil to avoid tearing, especially on the grill.