Honey Garlic Salmon in Foil with Vegetables
A flavorful and easy dinner option, this honey garlic salmon foil recipe combines the richness of salmon with a sweet and tangy glaze, all cooked with fresh vegetables.
Equipment
- 1 Oven preheated to 400°F
- 1 Baking Sheet
- 4 aluminum foil sheets
Ingredients
Main Ingredients
- 4 salmon fillets
- 1 bell pepper sliced
- 1 zucchini sliced
- 1 cup broccoli florets
Honey Garlic Glaze
- 1/4 cup honey
- 2 tbsp soy sauce
- 3 cloves garlic minced
- 1 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 400°F to ensure it's ready for baking the salmon foil packets.
- Rinse the salmon fillets under cold water and pat dry with paper towels. Season with salt and pepper to taste.
- In a small bowl, combine honey, soy sauce, minced garlic, and lemon juice. Whisk until smooth and well combined.
- Lay out four large sheets of aluminum foil. Place a salmon fillet in the center of each, surrounded by sliced vegetables.
- Drizzle the honey garlic glaze evenly over the salmon and vegetables in each packet, making sure everything is well coated.
- Fold the foil over the salmon and vegetables and crimp the edges to create a sealed packet.
- Place the foil packets on a baking sheet and bake in the oven for 20-25 minutes, until the salmon is cooked through and flakes easily.
- Carefully open the foil packets to release steam. Serve the salmon and vegetables directly from the foil or transfer to plates.
- Allow any leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 2 days.
Notes
Pro Tips: Use fresh salmon for the best flavor and texture. Do not overcook the salmon; it should be just opaque in the center. Experiment with different vegetables to suit your taste preferences. Prepare extra glaze to serve on the side for added flavor. Ingredient Substitutions: Use tamari instead of soy sauce for a gluten-free option. How to Serve: Garnish with fresh herbs and a squeeze of lemon juice before serving. Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 2 days. Make-Ahead Tips: Prep the glaze and vegetables in advance for a quicker assembly on busy nights.