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

Description

This easy and healthy Salmon Foil Packs recipe features tender salmon, thinly sliced potatoes, and broccoli, all drizzled with savory sauces and baked to perfection in individual foil wraps. The foil packet method locks in flavor and moisture, ensuring perfectly cooked, flakey fish every time. Minimal prep and cleanup make this a great option for weeknight dinners.

Ingredients

Units Scale

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

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Instructions

Preheat the oven – Preheat your oven to 400°F (200°C) and lay a large sheet of foil on a baking sheet.
Prepare the potatoes – Thinly slice the potato (using a mandolin for best results). Arrange the slices evenly in the center of the foil to create a bed for the salmon.
Add the salmon and broccoli – Place the salmon filet on top of the sliced potatoes. Scatter the chopped broccoli florets around the salmon.
Add sauces – Drizzle the coconut aminos (or soy sauce) over the salmon, then top with the sweet and spicy soy chili sauce.
Seal the foil pack – Cover with a second piece of foil, folding and sealing the edges tightly to create a secure packet, ensuring no steam can escape while baking.
Bake – Place the foil pack on the baking sheet and bake at 400°F for 20 minutes. Check if the salmon easily flakes with a fork; if not, return to the oven for another 3–5 minutes until cooked through.
Serve – Carefully unwrap the foil pack (be cautious of steam) and enjoy directly from the foil for easy cleanup.

Notes

Nutritional information is estimated and can vary with ingredient substitutions.
The recipe is designed for one serving, but you can easily make multiple foil packs and bake them at the same time.
Always choose fresh salmon that is bright pink and avoid fillets that are dull or grey.
For best results, slice potatoes very thin to ensure they cook through.

Nutrition

Serving Size: 1 foil pack (recipe serves 1)
Calories: 320
Sugar: 7g
Sodium: 900mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 29g
Cholesterol: 62mg

Description

Ingredients

Main Ingredients

Sauces

Instructions

Notes

Nutrition