Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but I recommend thawing it completely before assembling your packs. Pat it dry with paper towels to remove excess moisture. Using frozen salmon directly may result in too much liquid in your pack and affect the cooking time significantly.

How do I know when the salmon is done cooking?

Perfectly cooked salmon should flake easily with a fork but still be moist inside. The color should change from translucent to opaque pink throughout. If you're using a meat thermometer, the internal temperature should reach 145°F. When in doubt, it's better to slightly undercook as you can always return it to the oven for a few more minutes.

Can I grill these foil packs instead of baking them?

Absolutely! These packs work beautifully on a grill. Preheat your grill to medium heat (about 375-400°F) and place the sealed packs on the grates. Cook for 15-20 minutes with the lid closed. This adds a subtle smoky flavor that's absolutely delicious.

Is there a way to make this recipe without foil?

If you prefer not to use foil, you can create parchment paper packets instead. Follow the same assembly method, but fold and crimp the parchment paper to create a sealed packet. Parchment won't seal quite as tightly as foil, so you may need to adjust cooking time slightly. Alternatively, you could use a covered baking dish.

Salmon Foil Packs Recipe

Name: Salmon Foil Packs Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: Main Ingredients; 1 (4 oz.) fillet of salmon, raw; 1/2 small potato, very thinly sliced (about 100g); 1 cup broccoli, chopped (about 100g); Sauces; 1 Tbsp. coconut aminos (or soy sauce); 1 Tbsp. sweet and spicy soy chili sauce

This mouthwatering Salmon Foil Pack is the ultimate weeknight dinner solution that combines fresh salmon, crispy potatoes, and nutritious broccoli in a delicious Asian-inspired sauce. All wrapped in foil for a mess-free, perfectly cooked meal in just 30 minutes! The individual portions make it ideal for customizing to everyone’s taste while keeping cleanup to an absolute minimum.

Why You’ll Love This Recipe

Incredibly Simple: With just 5 minutes of prep and a handful of ingredients, you can have a complete, nutritious meal with almost no cleanup!
Perfect Portions: Each pack is individually portioned, making it easy to scale up for a family or down for a solo dinner.
Flavor Explosion: The combination of soy and sweet chili sauce creates a perfect balance of savory, sweet, and slightly spicy flavors that infuse into the salmon as it cooks.
Healthy Complete Meal: You get protein, vegetables, and carbs all in one beautiful package.

Ingredients You’ll Need

Salmon fillet: The star of the show! Choose fresh salmon for the best flavor—look for bright pink color and firm texture. The fish steams perfectly in the foil, staying moist and flaky.
Potato: Sliced super thin so they cook through in the same time as the salmon. The potatoes absorb the delicious sauce and provide a satisfying base for the dish.
Broccoli: Adds fantastic nutrition and a pop of color. The broccoli steams to perfection inside the foil pack, maintaining its vibrant green color and slight crunch.
Coconut aminos: Provides a savory, slightly sweet base for the sauce with less sodium than traditional soy sauce. If you don’t have coconut aminos, regular soy sauce works perfectly.
Sweet and spicy soy chili sauce: Adds depth, sweetness, and a gentle kick to the salmon. This sauce caramelizes slightly while baking, creating amazing flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Proteins

Try using other fish like trout, cod, or even chicken breast (adjust cooking time accordingly).

Vegetable Swaps

Get creative with your veggies! Bell peppers, asparagus, zucchini, snow peas, or carrots all work wonderfully in these packs.

Flavor Adventures

Mediterranean: Use olive oil, lemon juice, garlic, and herbs instead of the Asian sauces.
Cajun: Swap the sauces for Cajun seasoning and a pat of butter.
Teriyaki: Use teriyaki sauce instead of the coconut aminos and chili sauce.

Carb Alternatives

Replace the potatoes with sweet potatoes, parboiled rice, or skip the starch completely for a lower-carb option.

How to Make Salmon Foil Packs

Step 1: Prepare Your Workstation

Preheat your oven to 400°F. Lay out a sheet of foil on a baking sheet. Make it large enough to completely wrap around your ingredients with room to spare.

Step 2: Create the Potato Base

Slice your potato extremely thin (about 1/8 inch thick) – a mandolin works wonders here if you have one. Arrange the potato slices in the center of your foil to create a base for the salmon.

Step 3: Add Salmon and Broccoli

Place the salmon fillet directly on top of the potato slices. Arrange the chopped broccoli all around the salmon, creating a colorful border.

Step 4: Add the Sauce

Pour the coconut aminos over the salmon, making sure some drips down to flavor the potatoes. Then drizzle the sweet and spicy soy chili sauce directly on top of the salmon for maximum flavor.

Step 5: Seal the Pack

Place a second piece of foil over the top and crimp the edges together to create a tightly sealed packet. Make sure there’s a little room inside for steam to circulate.

Step 6: Bake to Perfection

Bake at 400°F for 20 minutes. Check if the salmon flakes easily with a fork – if not, return to the oven for another 3-5 minutes until done.

Step 7: Serve

Carefully open the packet (watch out for the steam!) and enjoy directly from the foil for zero cleanup!

Pro Tips for Making the Recipe

Slice potatoes ultra-thin: This ensures they’ll cook through in the same time as the salmon. If your slices are too thick, consider parcooking them first.
Even vegetable sizes: Cut broccoli into similar-sized pieces so they cook evenly.
Create a proper seal: Make sure your foil pack is completely sealed to trap steam, which cooks everything perfectly.
Let it rest: Allow the pack to rest for 2 minutes after removing from the oven before opening.
Individual customization: If serving a family, let each person customize their own pack with their preferred amount of sauce or vegetables.

How to Serve

Perfect Pairings

The beauty of this dish is that it’s a complete meal on its own, but you can certainly add:

A simple side salad with a light vinaigrette
A slice of crusty bread to soak up the delicious sauce
A glass of chilled Sauvignon Blanc or Pinot Grigio

Serving Suggestions

Serve the salmon packs directly on plates still in their foil for a rustic presentation, or carefully transfer the contents to plates for a more formal meal.

For a fun dinner party idea, set up a “build your own salmon pack” station with various vegetables, sauces, and seasonings so guests can customize their meal before you bake them.

Make Ahead and Storage

Prep Ahead

You can assemble the packs up to 12 hours ahead of time and refrigerate until ready to bake. This makes them perfect for busy weeknights – just pop them in the oven when you get home!

Storing Leftovers

If you have leftovers (though you probably won’t!), store them in an airtight container in the refrigerator for up to 2 days.

Reheating

For best results, reheat gently in a 350°F oven for about 10 minutes, or microwave on 70% power to prevent the salmon from becoming rubbery.

Freezing

These packs can be assembled and frozen before cooking. Freeze the assembled (but unbaked) packs for up to 1 month, then bake from frozen, adding about 10-15 extra minutes to the cooking time.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but I recommend thawing it completely before assembling your packs. Pat it dry with paper towels to remove excess moisture. Using frozen salmon directly may result in too much liquid in your pack and affect the cooking time significantly.
How do I know when the salmon is done cooking?

Perfectly cooked salmon should flake easily with a fork but still be moist inside. The color should change from translucent to opaque pink throughout. If you’re using a meat thermometer, the internal temperature should reach 145°F. When in doubt, it’s better to slightly undercook as you can always return it to the oven for a few more minutes.
Can I grill these foil packs instead of baking them?

Absolutely! These packs work beautifully on a grill. Preheat your grill to medium heat (about 375-400°F) and place the sealed packs on the grates. Cook for 15-20 minutes with the lid closed. This adds a subtle smoky flavor that’s absolutely delicious.
Is there a way to make this recipe without foil?

If you prefer not to use foil, you can create parchment paper packets instead. Follow the same assembly method, but fold and crimp the parchment paper to create a sealed packet. Parchment won’t seal quite as tightly as foil, so you may need to adjust cooking time slightly. Alternatively, you could use a covered baking dish.

Final Thoughts

These Salmon Foil Packs have truly saved my weeknight dinner routine countless times. They’re the perfect balance of convenience and nutrition without sacrificing an ounce of flavor. The best part? Everyone can have it their way with customized packs, and there’s practically no cleanup afterward. Whether you’re cooking for yourself, your family, or a dinner party, give these foil packs a try—I’m certain they’ll become part of your regular rotation too!