Foil Packet Salmon with Spicy Carrots

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I wanted to do something similar to the Foil Packet Soy-Lime Salmon with Green Beans that we love so much. The salmon here is coated with a sweet and salty soy mixture, then topped with carrots and thinly sliced jalapeño.

Wrap it in foil, pop it into the oven, and dinner is almost ready!

Foil Packet Salmon with Spicy Carrots

The orange plate doesn’t do this salmon any justice, but somebody stole my “show plate” and dug in before I even got all of the sides to the table.

I’m not naming names. He knows what he did 😉

Foil Packet Salmon with Spicy Carrots

The filets I had were a little on the thin side, so they got cooked through more than I would have liked. If you have thick pieces, 18 minutes should be perfect. If they’re wide and a bit thin, you should probably take them out after 15.

I served this salmon with steamed rice, which we drizzled with the juices from the packets and a green salad with sesame-ginger dressing.

Foil Packet Salmon with Spicy Carrots
Big Flavors from a Tiny Kitchen – Ashley Covelli

2 8-ounce salmon filets
1/4 cup low-sodium soy sauce*
1 teaspoon dark brown sugar
1 teaspoon freshly squeezed lime juice
2 cloves garlic, minced
1 teaspoon sesame oil
1 carrot, thinly sliced on the bias
2 green onions, thinly sliced on the bias, divided
Thinly sliced jalapeño, to taste
Toasted sesame seeds, for garnish
Lime wedges, for garnish

Preheat oven to 425°F.

Tear 2 pieces of foil 12-14 inches long and place one filet, skin-side down in the center of each piece.

In a small bowl, whisk together soy sauce, brown sugar, lime juice, garlic and sesame oil. Brush liberally over each filet (you may have some left).

Add half of the sliced carrots on top of each piece of salmon. Sprinkle the white and light green parts of the green onions over top. Add a few slices of jalapeño to the top of each.

Seal the foil packet by bringing the right and left sides together, fold down to seal, and then fold up each end to seal fully. Place on a baking sheet and bake for 15-18 minutes, depending on the thickness of the fish.

Let cool for a few minutes, open carefully, and transfer salmon and veggies to a plate. Drizzle some of the sauce over top and garnish with the remaining green onion, toasted sesame seeds and lime wedges.

*Optional: use Gluten Free

Big Flavors Rating: 4 Stars

  • Lori H

    I’m glad you didn’t name names. No one will figure out who the culprit was now. ; )

  • BeccaHeflin

    Salmon makes me smile, and your recipe just brought a grin from ear to ear! #TheEnd