Baked Thai Salmon in Foil Packets

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  • 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


  1. Preheat oven to 375 F.
  2. 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.
  3. 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.
  4. Evenly distribute the sliced spring onions and carrots in the 4 foil packets.
  5. Place each salmon fillet over the onions and carrots. Spoon the chili sauce mixture over the salmon.
  6. Fold the sides of the foil over the fish and chili sauce mixture, covering it completely then seal the packets closed. 
  7. Place the foil packets on a large baking sheet. Bake until the salmon is cooked through, approximately 20 minutes.
  8. Serve immediately and garnish with chopped peanuts and cilantro, if desired.