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Cooking salmon in foil packets is an easy way to have a mess-free seafood dinner. This quick recipe is perfect for busy weeknights!

Plate with a foil packet of glazed salmon and green beans with a lime wedge for garnish.

This super simple salmon recipe is one of my family’s favorites. We love that the fish and veggies cook together in the oven in such a short amount of time.

Each filet is topped with a quick mixture of honey, soy sauce, and lime. Some veggies are thrown in and it’s all sealed together in a foil packet.

Throw them all onto a baking sheet and they cook to perfection in under 20 minutes!

You can eat this salmon right out of the foil packet, or take it out and place it on a plate.

I usually serve rice or a grain of some sort alongside the salmon to make the meal feel more complete.

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Plate with salmon cooked in a foil packet with grilled veggies alongside. — Grilled Salmon Foil Packets with Lemon-Thyme Butter

Platter of seared salmon with dill and lemon over purple sweet potatoes. — Pan-Seared Salmon with Lemon-Dill Butter + Roasted Purple Sweet Potatoes

Plate of Slowly Cooked Salmon with Roasted Brussels Sprouts, Avocado & Apples. — Slowly Cooked Salmon with Roasted Brussels Sprouts, Avocado & Apples

Doing some online shopping? Check out my Amazon shop page for recommendations!

Foil Packet Soy-Lime Glazed Salmon with Green Beans

Author: Big Flavors from a Tiny Kitchen – Ashley Covelli (Adapted from The Brewer & The Baker)
Prep Time: 12 Minutes
Cook Time: 18 Minutes
Total Time: 30 Minutes
Yield: 4 Servings 1x
Category: Main Dish
Method: Oven
Cuisine: Asian

Print Recipe

Description

Cooking salmon in foil packets is an easy way to have a mess-free seafood dinner. This quick recipe is perfect for busy weeknights!

Ingredients

Units Scale

3 tablespoons olive oil, divided
24 ounces skin-on salmon (cut into 4 filets, 6 ounces per person)
2 tablespoons low-sodium soy sauce
2 teaspoons honey
1 lime, quartered
1/4 teaspoon red pepper flakes
3 green onions, thinly sliced, dark green parts kept separate from white and light green
24 ounces haricots verts (thin/French green beans), trimmed
2 cloves garlic, thinly sliced
1/2 teaspoon kosher salt

Instructions

Preheat oven to 425°F.
Tear 4 pieces of foil into 12- to 14-inch lengths.
Drizzle a teaspoon of olive oil onto the center of each piece of foil. Place a salmon filet in the center of each piece of foil, skin-side down. Move the salmon around so that the skin gets coated with the oil.
In a small bowl, whisk together 2 tablespoons of soy sauce, 2 teaspoons of honey, and 1/4 teaspoon of red pepper flakes. You may need to microwave the mixture for a few seconds if it won’t combine easily. Brush this mixture over each filet, dividing it as evenly as you can.
Squeeze 1 lime wedge over each filet, then sprinkle the sliced white and light green onions over top of each.
Place 12-15 green beans on top of each filet (it’s OK if they don’t all stay on the fish) and top with garlic slices, a drizzle of olive oil, and a pinch of kosher salt.
To seal the foil packet, take 2 opposite sides of the foil (the ones going along the longer edges of your salmon) and bring them together. Fold down, crimping and sealing as you go. Then take each short edge and fold it over and crimp to seal.
Place the foil packets on a baking sheet, seam-side up, and bake for 18 minutes. Remove from the oven and let cool for a few minutes.
You can place the packets right on a plate to serve out of the packet, or remove the salmon and veggies from the foil and transfer a plate. Either way you do it, be sure to drizzle some of the sauce from the foil packet on top. Garnish with the remaining sliced dark green onions.