Asian-American
Citrus-Soy Foil-Packet Salmon with Ginger and Garlic
Salmon fillets steam inside crimped foil packets with a ginger-garlic-citrus rub and a quick rice-vinegar soy glaze. The sealed packet keeps the fish tender while lemon, orange, and lime zest brighten the juices.
Gluten-FreeDairy-FreeHigh ProteinLow CarbSeafoodQuick Weeknight
At a Glance
- Time
- 30 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Asian-American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat a grill to medium (about 375 degrees) or set an oven rack to the center and preheat to 425 degrees. Cut four 12-inch squares of heavy-duty foil.
- Pat the salmon very dry and center a fillet skin-side down on each foil square. In a small bowl, stir the ginger, garlic, cilantro, lemon zest, orange zest, and lime zest into a fragrant paste, then spoon evenly over each fillet.
- In another small bowl, whisk the rice vinegar, soy sauce (or tamari), neutral oil, and pepper. Drizzle the mixture over the salmon so a little pools underneath each fillet.
- Bring the sides of the foil up and fold the top over twice to seal, leaving a little headroom for steam. Crimp the ends tightly so no liquid can escape.
- Grill covered, or roast on a sheet pan, 12 to 15 minutes, until the salmon reaches 125 to 130 degrees at the center and flakes just enough to show the layers. Thicker center-cut fillets may need 2 to 3 minutes more.
- Open the packets carefully, angling them away from you so the steam vents safely. Transfer the salmon with any pan juices to plates and finish with sliced scallions and a squeeze of lime.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use certified gluten-free tamari in place of soy sauce; the dish is naturally dairy-free.