The Best Baked Salmon
This spicy honey baked salmon is the perfect baked salmon in foil. It is one of the best salmon recipes ever!
The salmon is juicy, moist, and flakes nicely. Even better, the spicy honey marinade doesn’t burn during the baking process.
Foil baking is my top choice when it comes to oven cooking.
The reasons are simple: I don’t have to wash dishes, plus foil baking makes everything taste better as it retains the original flavors of the ingredients.
Therefore, the flavors are inside the foil packet so you get the best of the marinade as well as the natural taste of the salmon.
The active time of this spicy honey salmon in foil recipe is 10 minutes. So easy and quick!
Ingredients for Honey Salmon Marinade
- Honey
- Dijon mustard
- Asian chili garlic sauce
- Apple cider vinegar
- Sesame oil
Frequently Asked Questions
How do know if salmon is cooked?
Salmon will turn pink when it cooks. Use a knife to poke the thickest part after about 7 minutes of cooking. If the meat begins to flake and still has a little of that translucency, it’s cooked!
What temp should Salmon be cooked to?
Salmon should reach an internal temperature of 145 degrees Fahrenheit.
How many calories?
This recipe has 262 calories per serving.
What Dishes to Serve with this Recipe?
Baked salmon in foil is best served with rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Spicy Honey Baked Salmon
Spicy Honey Salmon - Foil baked salmon with honey, dijon mustard and Asian chili-garlic sauce. Moist, juicy and delicious recipe for busy weeknights!
Ingredients
- 1 lb salmon
- salt
- ground black pepper
- 1 1/2 tablespoons honey
- 1 teaspoon whole grain dijon mustard
- 1 teaspoon Asian chili garlic sauce or tabasco sauce
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon sesame oil
- chopped parsley
Instructions
- Preheat oven to 400F.
- Rinse the salmon with water and pat dry with paper towels. Transfer the salmon to a big sheet of aluminum foil. Season with salt and ground black pepper.
- Combine the honey, dijon mustard, chili garlic sauce or tabasco, Apple cider vinegar and sesame oil together. Stir to mix well. Add the spicy honey sauce to the salmon, spread and coat the surface evenly. Fold and wrap the foil tightly and bake in the oven for about 15-20 minutes (depending on the thickness of your salmon). Unwrap the salmon, garnish with parsley and serve immediately.
Notes
I used Maille Old Style Grained Dijon Mustard in a jar. If you don't have it, you can just use regular dijon mustard (without seeds).
Nutrition Information
Serving Size
3 peopleAmount Per Serving Calories 262Total Fat 11gSaturated Fat 2gCholesterol 83mgSodium 168mgCarbohydrates 9gSugar 9gProtein 30g
Ambreen Qureshi
I tried it with a little change in ingredients and it turned out to be extremely delicious. I added rosemary, thyme and a bit of dried parsley too. Instead of apple cider, I used white vinegar.
Can’t thank you enough
bilal
alüminyum very bad we are ex.
Jaki
Could you use rice vinegar in place of the apple cider vinegar?
Rasa Malaysia
Yes, you can.
Jan Hebisen
Thank you Rasa for getting back to me, I appreciate that! The salmon I used was Pacific Oregon coast Chinook, freshly caught, however, was then frozen (from a 25 pd fish), but I always pat dry before I use it in a recipe….so next time I will try it right when it’s caught! Thanks again for the recipe! I’m still going to play around with it because the base of the recipe is very good! The fresh cilantro on top was delicious (if you like cilantro that is)! Again, thank you for everything, you are appreciated!! :)
Rasa Malaysia
Awww thanks Jan. I love it that my reader appreciates me and I appreciate your support, too!
Brenda Skinner
Made this the other night using sweet chili sauce and it turned out well. Easy. Did need to cook it about 10 minutes longer. Flavor was very good. Thanks!
Lara
I made this exactly as described and it was so easy and delicious! Thank you for sharing the recipe!!
Rasa Malaysia
Hi Lara, that’s awesome, I am so happy you had success with this salmon in foil.
Jan Hebisen
I made this as per directions, it was easy to make and turned out very moist, however, I thought it was a bit bland and I added Sriracha sauce too! Instead of using parsley, I used cilantro instead (I think more flavorful than parsley). After it was cooked, I tasted it and decided to make some extra sauce (sauce the fish was cooked in), to drizzle over the top and also put fresh cilantro on top, which made it very tasty! I’m not sure but I think next time I’ll use brown sugar in place of honey and bake it open so it caramelized a bit…but then it might not be as moist! All in all, I liked the taste and flavor but was just wanting a little more kick!
Rasa Malaysia
Hi Jan, depending on your salmon, if it has a lot of water inside, the water would seep out after baking and hence diluted the sauce. Sure, you can add more Sriracha for extra kick to suit your flavor. The problem of opening the foil is that the honey would burn and becomes black but you can try brown sugar. :)
Lokman Hakim
Very interesting and look delicious…thanks sharing
Rasa Malaysia
Awesome, do try it.
Marylin
How much salmon will I need for 10 people and how long in the oven
Rasa Malaysia
10 people you can buy 3 lbs salmon fillet and same time in the oven, you will need two – three foil packets.