I love making any type of fish in a foil packet. Mostly because the clean-up is easy, but also because it’s hard to overcook the fish due to the steam generated in a foil packet, which keeps it tender. Salmon can be prepared in a skillet or on the grill, but I’ve found that cooking it in a foil packet offers up so many varieties that you simply can’t go wrong.
Baked Thai Salmon in Foil Packets is one of those dishes that, while we’ve listed the ingredients below, know that you can make it your own by adding additional vegetables. What makes it so special are the flavors. The salmon is covered in a sweet chili sauce that includes rice vinegar, soy sauce, garlic, fresh ginger, lime juice and Sriracha. It’s cooked over thinly sliced spring onions and carrots, but you could easily add some bok choy or other vegetables to your liking. Finally, we top the dish with chopped peanuts and cilantro – yum!
Prepping the Ingredients
Using a 5″ Petite Santoku, mince the garlic and fresh ginger.
Peel and trim the carrot and then cut it crosswise into two- to three-inch pieces. Slice off the rounded edges to create a rectangle that sits flat on the cutting board. Slice the carrot into planks, lay the planks flat, stack a few and lengthwise cut into one-eighth inch slices to julienne. Learn How to Easily Julienne a Carrot by viewing our handy tutorial.
Use a 7-5/8″ Petite Chef knife to trim the cilantro leaves from the stem and chop.
Thinly slice the spring onions and chop the peanuts, again, using the 7-5/8" Petite Chef.
Making the Recipe
Preheat the oven to 375 F and cut four long pieces of foil, brushing each with olive oil. Twist each end of the foil into a spiral to create a boat.
In a medium bowl, combine the sweet chili sauce, rice vinegar, soy sauce, garlic, ginger, lime juice and Sriracha then set aside. On each piece of foil, evenly distribute the spring onions and carrots, making a bed of vegetables. Place the salmon fillets over the vegetables and spoon the chili sauce over each piece of salmon. Fold up the sides of the foil, covering the fish completely and seal.
Place the foil packets onto a large baking sheet and bake until the salmon is cooked through, approximately 20 minutes. Serve immediately, garnishing with chopped peanuts and cilantro.
Baked Thai Salmon in Foil Packets is an absolutely delicious meal, and is a great way to get fish into your meal rotation. The flavor is intense and the vegetables still have a bit of crunch to them to balance the tender salmon. Serve with some rice and your evening meal is complete – enjoy!
Baked Thai Salmon in Foil Packets
- 2 pounds salmon, cut into 4 fillets
- 2 tablespoons olive oil
- 1/2 cup sweet chili sauce
- 1 tablespoon seasoned rice vinegar
- 2 tablespoons reduced sodium soy sauce
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- Juice of 1 lime
- 1 teaspoon Sriracha, optional
- 3 spring onions, thinly sliced
- 2 carrots, peeled and julienned (thin slices)
- 1/4 cup peanuts, chopped
- 2 tablespoons chopped fresh cilantro
- Preheat oven to 375 F.
- Cut 4 long pieces of foil and brush the inside of the foil with olive oil. Twist each end of the foil packets into a spiral.
- In a medium bowl and using a Mix-Stir, whisk the chili sauce, rice vinegar, soy sauce, garlic, ginger, lime juice and Sriracha and set aside.
- Evenly distribute the sliced spring onions and carrots in the 4 foil packets.
- Place each salmon fillet over the onions and carrots. Spoon the chili sauce mixture over the salmon.
- Fold the sides of the foil over the fish and chili sauce mixture, covering it completely then seal the packets closed.
- Place the foil packets on a large baking sheet. Bake until the salmon is cooked through, approximately 20 minutes.
- Serve immediately and garnish with chopped peanuts and cilantro, if desired.