Now I love making dishes in foil packets, otherwise known as en pappilote. The purpose behind it is that the flavors inside mingle and intensify as the food cooks in its own steam. When the packets are opened, which is usually done at the table, you have a perfectly cooked dish with awesome flavors and juices. That’s what inspired this Asian Glazed Salmon In Foil, all those sweet and tangy flavors meld into the perfect week night dish. Not only is it tasty, easy, and mess free, but it’s also healthy! Who knew one little salmon could bring so much to the table?
What Is En Pappilote?
Also known as al cartoccio in Italian, this technique involves cooking in a packet or pouch typically made of parchment paper. It’s an old school European technique that achieves tons of flavor and moisture thanks to all that trapped steam cooking our protein or veggies. I’ve played around with this method on the blog before, so keep scrolling for more inspiration!
Ingredients
Salmon – We want a nice big salmon filet with no skin. Soy sauce – Look for low sodium as we want to control the salt content of our dish. Maple syrup – To add some sweetness to balance out our dish, feel free to substitute honey if that’s what you have on hand. Sweet chili sauce – We’re using a bit of this sauce as it pairs unbelievably with our salmon and gives us that Asian glaze. Lime juice – We need a nice hit of acidity and lime juice gives us that in spades. Aromatics – Fresh garlic and ginger. Seasoning – Salt and pepper. Garnish – Sesame seeds and green onion chopped up fine.
How To Make Asian Glazed Salmon In Foil
What Else Can I Wrap My Salmon In?
If you’d rather not use foil, no fear – you can make these little packets out of parchment paper just as easily! Whether you go with parchment or foil you will always end up with the same results. Cooks or chefs will sometimes choose parchment over foil, simply because you end up with a more elegant presentation.
Can I Cook Smaller Portions This Way?
You most certainly can, this dish is very tweak-able so if you’d rather not cook up a big entire filet, feel free to wrap smaller packets out of either foil or parchment for your dish. Just be sure not to press your little packages too much, we want room in the foil for that steam to build!
How to Serve
This salmon is an absolute treat on its own, but if we’re serving it up for dinner we might want some sides to pair along with it. In that case I have some perfectly curated recipes listed below so let’s get cookin.
Greek Salad Creamy Polenta Potato Croquettes Green Bean Casserole White Beans With Bacon And Herbs Harvest Rice Creamy Garlic Parmesan Orzo
Leftovers
Salmon will keep in the fridge covered in an airtight container for up to 3 days, just be sure it has fully cooled before popping in the fridge. You can also freeze this recipe! Pop in an airtight container and store frozen for 4 – 6 months, just allow to thaw in the fridge overnight and heat back up to temperature in the oven when ready to feast.
Craving More Salmon? Try These Delicious Recipes:
Firecracker Baked Salmon Maple Mustard Glazed Salmon Honey Garlic Salmon and Veggies Sheet Pan Dinner Honey Mustard Salmon Teriyaki Salmon Sheet Pan Dinner Salmon With Dill Sauce And Roasted Baby Potatoes Sheet Pan Dinner Bruschetta Salmon Lemon Dill Pan Fried Salmon
