Sesame Ginger Salmon in Foil Recipe (2024)

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Sesame ginger salmon is a huge win for Asian inspired salmon. We eat salmon at least once a week. It’s our favorite fish because it’s versatile, flavorful, and good for you. We have a few simple go-to recipes, however recently I’ve been experimenting with more diverse ingredients.

This recipe is a spin-off of my very popular salmon/trout in foil with garlic butter. If you haven’t tried that recipe yet, it’s one for the books…except for us, right now.

Ginger salmon is a winner because it’s so simple with minimal cleanup. It’s also packed with so much flavor thanks to the freshly grated ginger and honey.

I’d describe this as a sweet and savory sauce with a kick of fresh ginger and sriracha. The honey will caramelize under the broiler, giving your salmon a slightly sticky glaze.

Looking for a different flair? Try cilantro lime salmon in foil. The oven is also perfect for BBQ ribs, and bacon is far less cumbersome and messy when baked in the oven.

How to Cook Salmon in Foil

If you’ve never cooked salmon in foil, today is the day to start. The foil seals the flavors and juices in and keeps whatever sauce or rub you’re using in close contact with the salmon while it cooks.

1. Season salmon with salt and pepper and place on a large piece of greased tin foil. Fold up all four sides of the foil slightly to prevent the sauce from spilling out. Pour your ginger gaze over the salmon.
2. Fold the sides of the foil over the salmon covering completely, and seal into a closed packet. Place on oven rack and bake until cooked through, usually about 15-20 minutes.

Sesame Ginger Glaze

The sesame ginger glaze is a simple mix of garlic, grated fresh ginger (don’t substitute with the dry spice, it just doesn’t compare!), sesame oil, honey, fresh lime juice, and a dash of sriracha (add more for more prominent heat).

It’s tangy, sweet, and has a subtle kick. Douse a piece of salmon with this sauce, wrap in a foil packet, and throw in the oven. No frills.

Finish With a Broil

Whenever I cook salmon or trout in foil, I always opt for an uncovered, 5-minute broil at the very end. This lends a crispy final touch that slightly sears and caramelizes the outer crust and gives you a delicious browned finish.

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