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Spicy Honey Salmon in Foil

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Spicy Honey Salmon - Foil baked salmon with honey, dijon mustard and Asian chili-garlic sauce. Moist, juicy and delicious recipe for busy weeknights.

Spicy Honey Salmon - Foil baked salmon with honey, dijon mustard and Asian chili-garlic sauce. Moist, juicy and delicious recipe for busy weeknights | rasamalaysia.com

Spicy Honey Salmon - Foil baked salmon with honey, dijon mustard and Asian chili-garlic sauce. Moist, juicy and delicious recipe for busy weeknights | rasamalaysia.com

This spicy honey salmon recipe is a perfect example of winter cooking. This time of year, I am all about using oven to do most of the cooking.

Spicy Honey Salmon - Foil baked salmon with honey, dijon mustard and Asian chili-garlic sauce. Moist, juicy and delicious recipe for busy weeknights | rasamalaysia.com

First of all, oven heats up the kitchen so you can save on the heater bill. Secondly, oven cuts down active cooking time significantly so you can spend time in the living room instead of the kitchen.

Spicy Honey Salmon - Foil baked salmon with honey, dijon mustard and Asian chili-garlic sauce. Moist, juicy and delicious recipe for busy weeknights | rasamalaysia.com

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 tastes better as it retains the original flavors of the ingredients.

Spicy Honey Salmon - Foil baked salmon with honey, dijon mustard and Asian chili-garlic sauce. Moist, juicy and delicious recipe for busy weeknights | rasamalaysia.com

As you can see, the salmon is juicy, moist and flaked nicely. The spicy honey marinate doesn’t get burned during the baking process. The flavors are sealed 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!

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Spicy Honey Salmon in Foil Recipe

Spicy Honey Salmon - Foil baked salmon with honey, dijon mustard and Asian chili-garlic sauce. Moist, juicy and delicious recipe for busy weeknights!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Calories 247 kcal

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

  1. Preheat oven to 400F.
  2. 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.
  3. 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.

Recipe 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 Facts
Spicy Honey Salmon in Foil Recipe
Amount Per Serving (3 g)
Calories 247 Calories from Fat 98
% Daily Value*
Total Fat 10.9g 17%
Saturated Fat 1.5g 8%
Cholesterol 67mg 22%
Sodium 168mg 7%
Total Carbohydrates 8.7g 3%
Sugars 8.6g
Protein 29.4g 59%
* Percent Daily Values are based on a 2000 calorie diet.

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14 COMMENTS... read them below or add one

  3. 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!

    45.0

    Reply

    • 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. :)

      Reply

  5. 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!

    55.0

    Reply

  6. 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!! :)

    45.0

    Reply

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