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Foil-Baked Salmon with Mango, Chile, and Lime

Foil-Baked Salmon with Mango, Chile, and Lime

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Jane Bruce

Foil-Baked Salmon with Mango, Chile, and Lime

At the end of a long workday, my favorite kind of recipe to make is one that requires minimal attention and prep. This salmon recipe is one such example. Getting dinner on the table easily is all about multitasking.

Click here to see 8 Great Salmon Recipes.


  • 2 Pounds salmon fillets
  • 1 ripe mango, peeled, pitted, and sliced thinly
  • 1/2 jalapeño, stemmed, seeded, and sliced thinly
  • 2 Tablespoons extra-virgin olive oil
  • Chili powder, to taste
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste

Easy 20 Minute Garlic Butter Baked Salmon in Foil

Garlic Butter Baked Salmon in Foil comes together in just 20 minutes! This easy salmon recipe is slathered in a honey garlic butter sauce then baked in a foil packet for the perfect flaky bite. Guaranteed to be your new favorite salmon dinner!

Recipe Summary

  • ½ cup olive oil
  • 2 ½ tablespoons fresh lemon juice, or more to taste
  • 5 cloves cloves garlic, minced or pressed through a garlic press
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • salt and freshly ground black pepper to taste
  • aluminum foil
  • 1 teaspoon olive oil
  • 1 (3 pound) salmon fillet
  • ¼ cup chopped fresh parsley
  • 1 lemon, sliced

Preheat the oven to 375 degrees F (190 degrees C).

Combine 1/2 cup olive oil, lemon juice, garlic, brown sugar, oregano, thyme, salt, and pepper in a bowl.

Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges.

Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. If your salmon fillet is very thick, it can take longer. Garnish with fresh parsley and lemon slices.

Foil-Baked Asian Salmon Bowl with Mango and Greens

This is a very basic recipe, so adjust the ratio and volume to your preferences.

2 tablespoons sriracha hot sauce

You can replace the mayonnaise with sour cream or use half the mayonnaise and replace the other half with Greek yogurt. I wouldn’t advise using only Greek yogurt as it’s relatively thick, without a lot of fat, so the flavor and consistency will be different than expected

To prepare the fish, preheat the oven to 375°F. Line a baking sheet with foil.

In a small bowl, whisk together the honey, garlic, soy sauce, rice vinegar, sesame seed oil, ginger, sriracha, and pepper, to taste.

Place the salmon in the middle of the foil-lined baking sheet and fold up all four sides. Carefully, pour the honey mixture over the salmon. Fold the sides of the foil together so that the fish is completely covered and sealed.

Making sure the fish is sealed in is important, as the goal is to steam the fish, so any openings will hinder this process.

Bake the fish in the oven until the fish is completely cooked through, about 15-20 minutes.

As the fish bakes, get your rice started and prep your garnish. To make the sriracha mayo, in a small bowl, combine the mayonnaise and the sriracha and mix until smooth and the mixture is a single color.

Once the fish is done, open the foil packet, but leave the fish inside, and broil so that the fish is slightly charred and caramelized, about 2-3 minutes (don’t do it longer though, as you’ll dry out the fish). Make sure you reserve the juices that are left over in the foil!

To serve, spoon a good portion of rice into each bowl. Drizzle some of the leftover juices from the fish packets over the rice. On top of the rice, arrange pieces of fish, diced mango, cucumber and avocado slices, julienned carrots, and shredded red cabbage. Spoon the sriracha mayo on top of everything and then garnish with green onions, jalapenos, and sesame seeds. And for an extra kick, add a spritz from a lime wedge. If you want a bit more flavor, a few splashes of soy sauce goes well with this bowl.

  1. Preheat your ovens broiler to high and place the oven rack in the highest position. In a 8x11 dish combine the honey, tamari, oil and pepper until thoroughly combined.
  2. Place the salmon, flesh-side down into the glaze mixture and set off to the side while you prepare the salsa.
  3. In a bowl combine the diced mango, onion, cilantro and lime juice.
  4. Prepare a rimmed sheet pan with aluminum foil and spray or rub with oil. Place the salmon, skin-side down onto the greased foil.
  5. Drizzle or brush with remaining glaze. Broil the salmon for 5 to 8 minutes or until opaque and flakes easily. Watch carefully so the glaze does not burn.
  6. Serve with fresh mango salsa over top.

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🔪 Instructions

You can cook this salmon in one of three ways. Your choice!

  1. Cook the salmon in foil on an outdoor grill.
  2. Wrap the salmon in foil and bake it in the oven.
  3. Sear it in a skillet, then bake in the oven. See instructions in the recipe card below for this easy option.

To cook it in foil:

Step 1 - Pat the salmon dry and sprinkle with salt.

Step 2 - Whisk the glaze ingredients together. Brush a large sheet of foil with oil.(use heavy-duty foil if you'll be cooking it on the grill.) Place the salmon on the greased foil, then brush the filet with the glaze. You can also line the foil with parchment paper instead of brushing it with oil if you prefer.

Step 3 - Seal the foil packet. Fold the long edges together, then fold over the short ends, making two or three narrow folds to seal the packet tightly.

Step 4 - Grill over medium-high heat on an outdoor grill, or bake in the oven at 400°F. Check after 8 minutes, opening the foil carefully to prevent steam burns. Remove from the heat when the internal temperature registers 138°F. to 140°F. and let it rest. You may want to pop it under the broiler for a minute or two to seal the glaze and crisp the top a little.

Step 5 - Once the temperature reaches 145°F. and the fish flakes easily with a fork and is no longer translucent, it's done and ready to eat! Serve right away.

Chili Salmon w/ Pineapple Mango Salsa…So good!

Are you sooooo ready for spring like I am? I get like this every year and start counting down the days around this time. Spring makes me happy, even though my allergies never fail to take me out. The pretty flowers, sunshine, and longer days are worth it.

Chili salmon ready for the oven!

As soon as the weather starts to warm up slightly I instantly begin craving light, fresh foods. This is a good thing because it makes summer-body dieting really easy. For lunch today I made chili salmon with pineapple mango salsa and it was…perfecto!! You must make this. Promise me you will make this. It will make you feel all pretty and clean and stuff when you’re eating it. It’s makes a really eye-pleasing presentation as well. Great dish to make for company.

Lunch is ready!! The perfect pairing!

The pineapple mango salsa is very basic and quick. You can certainly jazz it up more however you wish.

This pineapple mango salsa would also taste great on tiliapia, chicken or just plain with tortillas!

The chili rub for the salmon is simple yet it packs an amazing flavor that could definitely stand on it’s own. No one in my house in a big fan of mangos, but they totally add a great taste to this simple salsa.

When all of these flavors come together the spicy, salty, smokiness from the salmon, the sweetness from the pineapples and mangoes, the crunch of the red onions and that splash of freshness from the cilantro…baby…it’s like pure love.

Can You Freeze Baked Salmon Foil Packets?

Yes, you can freeze baked salmon foil packets. When freezing perfectly cooked salmon, I recommend a vacuum sealer, or at least freezer bags with the air pushed out. I recommend leaving the salmon and veggies in foil so that you can reseal them to reheat.

Thaw the salmon foil packets in the fridge overnight, then reheat in a low-temperature oven using the make-ahead method above.

Easy Oven Baked Chili Lime Salmon

Can you believe up until a few months ago, I would have never dreamed of eating and actually enjoying salmon? I had eaten it a few times growing up but never cared for it at all. Something about the taste and texture really worked on my gag reflex&ndashyuck.

My husband finally convinced me to try salmon again, and that maybe cooking it differently than I&rsquod had it in the past would make me like it.

I&rsquom only admitting this here because he doesn&rsquot read anything I write&ndashbut he was right. Maybe it&rsquos because I&rsquom an adult, and adults should be eating healthier things, or maybe it&rsquos because I really actually like the flavor and flakiness of this chili lime salmon. Either way, it&rsquos delicious AND it&rsquos easy to make. Winner winner chicken dinner. Or salmon dinner.

In Good Flavor

1 (about 1 1/4 cup) large mango, diced
1 (about 1 1/4 cup) peach, diced
1/4 cup chopped purple onion
1/4 cup chopped cilantro
2 1/2 ore more of fresh squeezed lime juice *
1/8 tsp. ground chipotle chili pepper
1/8 tsp. salt

1 cup quick 5-minute grits, uncooked
2 cups water
2 cups whole milk or half and half
1 tsp. salt
3 tbsp. butter


Combine all the salmon rub ingredients, minus the salmon, in a small bowl. Rub onto both sides of the salmon. Set aside to rest for 15 minutes.

Combine all of the salsa ingredients in a mixing bowl. Stir to combine. Set aside.

Preheat grill to medium high. Place salmon with the skinless side down if using fillets with skin. Cover and grill for 4-6 minutes or until salmon is cooked 50%-60% percent up the sides. Turn over and cook of 4-6 minutes longer or until the sides are cooked through. Do not over cook. Allow to cool 5 minutes before serving.

Heat water and milk to slight boil. If it comes to a hard boil, remove from heat immediately to prevent boiling over. Reduce heat to medium low and gradually stir in grits. Cover. Cook, stirring occasionally, for 5 to 7 minutes, or until grits are soft and creamy.

To serve, place a scoop of grits at a bottom of a serving bowl. Top with salmon fillet and scoop of salsa.

Makes 4 servings


1) Adjust the amount of lime juice according to the sweetness of the mango and peach. Super sweet fruit will require more lime juice as you want to have an equal ratio of sweet/sour taste.

2) For a shortcut, use canned mango and peaches, drained.

3) Grits may thicken upon standing. Add a splash of milk to restore creaminess.

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