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

Foil Packet Soy-Lime Glazed Salmon with Green Beans

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  • 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


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


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


  1. Preheat oven to 425°F.
  2. Tear 4 pieces of foil into 12- to 14-inch lengths.
  3. 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.
  4. 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.
  5. Squeeze 1 lime wedge over each filet, then sprinkle the sliced white and light green onions over top of each.
  6. 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.
  7. 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.
  8. 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.
  9. 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.


If you have thin pieces of salmon, like sockeye, adjust the baking time to 15 minutes.

Recipe adapted from The Brewer & The Baker.

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