Asian Glazed Salmon for One
(Logically multiply to serve more)
Fish in foil is such an easy and super flavorful way to make dinner for yourself and salmon is probably the most available and nutritious fish to use. Most of the ingredients are pantry or fridge/freezer items for me. Make them yours too! Fresh ginger is so easy to store and really nice to have around. I just buy a half pound at a time, cut into 1 inch pieces, place in a freezer bag and store in the freezer. It lasts for as long as a year and it’s easier to grate frozen. I always grate, without peeling, instead of mincing because the flavor diffuses more evenly.
Asian Glazed Salmon in Foil for One
Taking the time to cook for yourself is a treat! I call it a solo date night. The key is to keep it easy prep and clean up. Just sauté a veggie and pop a sweet potato in the oven 30 minutes before the salmon and you have a delicious solo date night. Don't forget a good glass of pinot noir!
Ingredients
- 5 oz salmon, fairly thick cut cooking time may have to be altered depending thickness of fish
- 1 tbsp low sodium soy sauce
- 1 tbsp rice wine vinegar can sub dry white wine or sherry
- 1/2 tsp sesame oil olive oil can also be used but not as flavorful
- 1 tsp honey
- 1 tsp grated ginger
- 1/2 tsp sambal olek, or more to taste for heat You can also use Asian Chili Garlic but I use this because of my garlic allergy.
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with foil.
- In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, ginger, Sambal to taste.
- Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
- Place into oven and bake until cooked through, about 15-20 minutes. Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred.
- Serve immediately, sesame seeds, if desired.
