Grilled Asian Salmon Foil Packets.
Salmon filets, baby spinach, shitake mushrooms and scallions in a ginger, soy and sesame sauce wrapped in foil packets and grilled. A healthy, flavor-packed dinner that’ll easily become a favorite in your house, as it did in ours.
We used to make these salmon packets at least once a week before kids. I’m not sure why we got out of the habit of making them, because it’s one of our favorite ways to eat salmon. Maybe it’s because they require a few “extra” minutes of slicing and dicing (scallions and ginger), but really it’s minimal. But with kiddos running around, sometimes that minimal seems like a lot of extra effort.
We had these salmon packets again the other night and realized it’s time to bring them back into rotation. They are just so good, so easy (minus that slicing ;)) and so flavorful. This whole meal is packed with good-for-you ingredients – healthy omega-3 fatty acids and protein from the salmon, fiber from the brown rice and lots of antioxidants, fiber and vits/minerals from the veggies.
A few recipe notes for these Grilled Asian Salmon Foil Packets:
- The 8 cups of baby spinach (for 4 people) may seem like a lot, but it wilts down to nothing, so you could even add more if you’d like.
- Because of the fresh ginger and sriracha in the sauce, this recipe does have some heat. It’s not too spicy, but if you like things very mild, omit the sriracha and reduce the amount of fresh ginger you use.
- You can make these packets in the oven if you don’t want to grill them. We try to grill our seafood as much as we can so the house doesn’t smell, but these are just as tasty in the oven. If you do that, cook them in a 400 degree oven for 10-15 minutes (for smaller individual filets, depending on thickness), checking for doneness after 10 minutes – carefully, the packets are full of hot steam.
- We usually serve these with fiber rich brown, but serve with any grain.
The above is how the packets will look after being prepped. Then you’ll close the foil packets, making sure they are tightly sealed, but still allowing a bit of room inside the packets for air flow. Then, onto the grill they go.
You could serve these packets right in the foil for minimal cleanup and just serve the rice alongside on the foil. We prefer to plate them up overtop the rice so there’s no chance of eating a piece of foil.
Have you ever cooked fish in foil or parchment?
Here’s how to make these Grilled Asian Salmon Foil Packets:
Grilled Asian Salmon Foil Packets
- 8 cups packed baby spinach
- 2 pounds salmon filet, skin removed cut into 4 equal filets
- 1 3.5 ounce container shitake mushrooms
- 1 bunch scallions, thinly sliced divided
- 1/4 cup soy sauce use reduced sodium, if preferred
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha
- 1 tablespoon fresh minced ginger
- 1/4 teaspoon garlic powder
- 4 cups prepared short grain brown rice or other grain
- remaining scallions sliced
- 1 tablespoon toasted sesame seeds
- 1 lime cut into wedges
Preheat grill to high heat.
Whisk together soy sauce, rice vinegar, honey, sesame oil, sriracha, ginger and garlic powder until well combined.
- Prepare 4 pieces of foil (about dinner plate size). Place 2 cups of baby spinach in the center of each piece of foil. Top spinach with salmon, shitake mushrooms and half of the scallions. Pour marinade equally overtop each salmon packet. Fold over the foil to seal each packet tightly (you don’t want heat to escape).
Reduce grill heat to medium high. Place packets on grill and heat for about 10 minutes, depending on thickness of salmon filets. Cook until fish flakes easily with a fork (check salmon by removing one packet from the grill and opening very carefully).
- Remove packets from grill. Place salmon filets, veggies and sauce overtop brown rice. Top with remaining scallions and toasted sesame seeds.
Serve with lime wedges.
To reduce the heat, omit sriracha and cut ginger in half.