Last updated on October 7th, 2017 at 08:52 pm
This Asian Butter Salmon is packed with Asian flavors! Light, easy, nutritious and ready in under 20 minutes!
This Asian Butter Salmon cooked in foil packets uses simple ingredients like soy sauce, sesame oil, garlic and ginger. Add a few veggies and enjoy one of the easiest most delicious meals ever!
My husband says this is his new favorite salmon dish which makes me so happy! Not only because he likes it, but because I can have dinner ready in no time! Well, in less than 20 minutes actually! How perfect is that?
Cooking the salmon in foil packets also means less clean up which makes all the difference in my life! Less dishes to do is a huge plus.
Just place the fish and vegetables on the foil, drizzle the Asian flavored butter and fold! As you can see in the photo below, a simple-quick-non-perfect fold will do. We aren’t making origami here!
Bake the foil packets for about 12 to 15 minutes (cooking times vary depending on the thickness of the fish). You want the center of the salmon to be a little pink and the veggies to have some crunch. The crunch adds a little texture to the entire meal.
- If you want to serve this dish at a dinner party and want a more elegant look, use parchment paper instead of foil. Cut a piece of foil into a round shape. Put the fish and vegetables on one side of the parchment, fold the parchment over and fold the edges to seal the packet (it will look like an empanada).
- Serve this delicate, soft and buttery fish with a side of Jasmine Rice with Ginger and Lemongrass. If you do not have a rice cooker, get one! But don’t worry, I also have detailed instructions for cooking rice in a pot. You will have success every time!!
- You can use other vegetables for this dish. Just keep in mind they have to be able to cook fast and be good eaten on the crunchy side, like broccoli, bell peppers and sugar snap peas.
- Love quick and easy meals? Me too! Here are some of my favorites:
Sheet Pan Cod with Moroccan Chermoula
Sheet Pan Shrimp Fajitas with Cilantro Lime Butter
Southwestern Chicana Chicken
Honey Ginger Salmon
Miso Honey Ginger
- You can use regular or heavy duty aluminum foil.
- If you have a gluten intolerance, use Tamari instead of soy sauce.
- 4 (6-ounces) salmon fillets, skinless
- Salt and black pepper to taste
- 4 tablespoons butter
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon toasted sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon Vietnamese chile-garlic sauce (sambal)
- 2 cups shredded carrots
- 1 cup snow peas
- 1 scallion, thinly sliced plus more for garnishing
Preheat the oven to 375 degrees Fahrenheit
To make the Asian butter, in a small pot melt the butter (or melt the butter in a small bowl in the microwave). Add the garlic, ginger, sesame oil, soy sauce, and chile-garlic sauce (sambal). Mix to combine.
Place 4 pieces of aluminum foil (about 12 x 18 inches each) on the kitchen counter. Place the salmon on the center of the foil. Place the carrots and snow peas next to the salmon.
Season the salmon and vegetables lightly with salt and pepper.
Spoon the Asian butter over the salmon and vegetables. Sprinkle the scallions over the salmon. Fold the sides of the foil over the salmon and seal the packages completely.
Place the foil packets on a sheet pan and bake for 12 to 15 minutes or until the salmon is cooked through but still a bit pink in the middle.
Transfer the packets to a plate, open and garnish with scallions (optional). Enjoy!
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