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Grilled Salmon served over veggies and brown rice with an Asian soy ginger sauce and lime wedges served in a white bowl with a small bowl of sesame seeds and a glass of sparkling water.

Grilled Asian Salmon Foil Packets

Salmon filets, baby spinach, shitake mushrooms with a ginger, soy and sesame sauce wrapped in foil packets and grilled.
Course Main Course
Cuisine Asian
Keyword Grilled Asian Salmon Foil Packets
Total Time 25 minutes
Servings 4 people


  • 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

For serving

  • 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.