Asian-Style Salmon Packets Recipe
Asian-Style Salmon Packets Recipe photo by Taste of Home
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Asian-Style Salmon Packets Recipe

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My husband and I love salmon, so I'm always looking for fun ways to change it up. We both love the blend of heat and citrus, plus the foil packet makes for easy cooking and cleanup! —Roxanne Chan, Albany, California
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 4 slices sweet onion
  • 4 salmon fillets (6 ounces each)
  • 3 tablespoons chili sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil
  • 1 garlic clove, minced
  • 1 teaspoon mustard seed
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon black sesame seeds
  • Chopped fresh mint
  • Grated lime peel

Nutritional Facts

1 salmon fillet with 1 tablespoon sauce: 319 calories, 19g fat (4g saturated fat), 85mg cholesterol, 259mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 fat.


  1. Preheat oven to 400°. Place each onion slice on a double thickness of heavy-duty foil (about 12 in. square). Top with salmon. Combine next seven ingredients; spoon over fillets. Fold foil around mixture; crimp edges to seal.
  2. Place on a baking sheet. Bake until fish flakes easily with a fork, 15-20 minutes. Be careful of escaping steam when opening packets. Serve with mint and lime peel. Yield: 4 servings.
Originally published as Asian-Style Salmon Packets in Taste of Home February/March 2017

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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MY REVIEW User ID: 6993142 261432
Reviewed Feb. 16, 2017

"Let me be the first to review I guess! Well, this was certainly "changed up" alright --I've never had this type of topping on salmon before and we eat a LOT of salmon! My son said, "The sauce on top is good but kinda surprising". The combination of ingredients created a definite presence on top of the fish and I think the chili sauce and lime juice had a lot to do with that. My husband and son were not sure about the mustard seeds on top, so if I make this again, I will reduce them for their sake--I was fine with them. Not absolutely sure I'll make this again--we'll see."

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