Ginger Soy Glazed Salmon in Foil Packets
Experience the exquisite flavors of Ginger Soy Glazed Salmon, a delightful dish that combines the rich, buttery taste of True North salmon fillets with a tangy and savory marinate infused with aromatic garlic and fresh ginger. Perfectly baked in foil packets, this recipe locks in moisture and enhances the overall flavor. The addition of sautéed leeks and vibrant chili peppers adds depth to the dish, while fresh cilantro provides a refreshing finish. Ideal for a weeknight dinner or a weekend gathering, this dish is not only easy to prepare but also presents beautifully, making it a feast for both the eyes and the palate. If True North isn't available, opt for Atlantic salmon from the Gulf of Maine or Canada for equally fresh and flavorful results.
4
Servings
225
Calories
11
Ingredients
Ingredients
Soy Sauce
3 tablespoons (none)
Tomato Ketchup
2 tablespoons (none)
Rice Wine Vinegar
2 teaspoons (none)
Sugar
1 tablespoon (none)
Garlic Cloves
2 (minced)
Fresh Ginger
3 tablespoons (grated, divided)
Olive Oil
2 tablespoons (none)
Leeks
2 (thinly sliced, rinsed and drained)
Red Chili Peppers
4 small (thinly sliced)
Fresh Cilantro
2 sprigs (for garnish)
True North Salmon Fillets
4 (6 ounces each) (skin removed)
Instructions
1
In a stainless steel bowl, whisk together soy sauce, ketchup, rice wine vinegar, sugar, minced garlic, and 1 tablespoon of grated ginger to create a marinade.
2
Place the salmon fillets in a shallow non-metallic dish and pour the marinade over them, ensuring they are well coated. Allow the salmon to marinate for about 30 minutes while preparing the leeks.
3
In a large stainless steel sauté pan, heat olive oil over high heat. Add the sliced leeks and 2 tablespoons of chopped ginger, sautéing for about 3 minutes until they are tender. Lightly season with salt and remove from heat, allowing them to cool slightly on a tray.
4
Preheat your oven to 400°F (200°C). Lay out four large squares of heavy-duty aluminum foil (approximately 18 x 12 inches). Fold each piece in thirds and then unfold.
5
In the center of each foil square, place a small mound of sautéed leeks, followed by a marinated salmon fillet with a spoonful of the marinade. Top with sliced chili peppers. Fold the foil over the salmon to create a sealed packet, ensuring it is tightly closed to trap moisture.
6
Arrange the foil packets on a baking sheet and bake in a convection oven for 15 minutes or a regular oven for 20 minutes.
7
After baking, carefully open each packet to release the hot steam. Slide the salmon and vegetables onto plates, spooning any remaining juices over the top. Garnish with fresh cilantro before serving.
Nutrition Information
10g
Fat
7.5g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Ginger Soy Glazed Salmon in Foil Packets?
It is a dish featuring True North salmon fillets with a tangy marinade of soy, garlic, and ginger, baked in foil to lock in moisture and flavor.
How many servings does this recipe provide?
This recipe is designed to provide 4 servings.
What is the calorie count per serving?
Each serving contains 225 calories.
How much protein is in this dish?
There are 25g of protein per serving.
What is the fat content of this recipe?
This dish contains 10g of fat per serving.
How many carbohydrates are in each serving?
Each serving has 7.5g of carbohydrates.
What is the total preparation and cook time category?
This recipe is categorized as a quick meal taking less than 60 minutes.
What ingredients are used for the marinade?
The marinade consists of soy sauce, tomato ketchup, rice wine vinegar, sugar, minced garlic, and grated ginger.
How long should you marinate the salmon?
The salmon should be marinated for approximately 30 minutes before cooking.
What temperature should the oven be preheated to?
The oven should be preheated to 400°F (200°C).
How do you prepare the leeks for this recipe?
The leeks should be thinly sliced, rinsed, and drained before use.
How long should you sauté the leeks?
Sauté the sliced leeks and 2 tablespoons of ginger for about 3 minutes until tender.
What size should the foil squares be?
Use heavy-duty aluminum foil squares that are approximately 18 x 12 inches.
How do you assemble the salmon foil packets?
Place a mound of sautéed leeks in the center, top with a marinated salmon fillet, add marinade, and top with sliced chili peppers.
How long does it take to bake in a convection oven?
In a convection oven, the salmon packets should bake for 15 minutes.
How long does it take to bake in a regular oven?
In a standard oven, the salmon packets should bake for 20 minutes.
What is the recommended garnish?
The dish is garnished with fresh cilantro sprigs before serving.
What type of salmon fillets are used?
The recipe calls for 4 (6-ounce) True North salmon fillets with the skin removed.
What are some alternative salmon options?
If True North isn't available, Atlantic salmon from the Gulf of Maine or Canada is recommended.
How much soy sauce is needed?
You will need 3 tablespoons of soy sauce for the marinade.
How much ketchup is used in the marinade?
The recipe requires 2 tablespoons of tomato ketchup.
What type of vinegar is used?
The recipe uses 2 teaspoons of rice wine vinegar.
How much sugar is added to the recipe?
One tablespoon of sugar is added to the marinade.
How many garlic cloves are necessary?
You need 2 minced garlic cloves for this recipe.
How much fresh ginger is required in total?
A total of 3 tablespoons of grated fresh ginger is needed, used in both the marinade and the sauté.
What oil is used for cooking the leeks?
2 tablespoons of olive oil are used to sauté the leeks.
How many chili peppers are included?
The recipe uses 4 small thinly sliced red chili peppers.
What should you do with the remaining juices after baking?
Spoon any remaining juices from the foil packets over the salmon and vegetables on the plate.
Is there any specific equipment needed for the marinade?
A stainless steel bowl and a whisk are recommended for mixing the marinade ingredients.
Should the salmon be skinless for this recipe?
Yes, the instructions specify using salmon fillets with the skin removed.