Late Summer Foil Pouch Series: Spicy Asian Salmon

August 26, 2020

Late Summer Foil Pouch Series: Spicy Asian Salmon

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Spicy Asian Salmon

This salmon is SO good served on top of a rice salad and a side of freshly sliced, rice vinegar & sugar marinated cucumbers. Adjust the spiciness of this by adding more or reducing the sriracha sauce but don’t leave out the garnish – the peanuts and fresh cilantro really take this over the top!


  • 2 tablespoons soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp. fish sauce
  • 1 tbsp. freshly grated ginger
  • Juice of 1 lime
  • 1 tsp Sriracha, optional
  • 2 pounds wild BC salmon, cut into about 6 portions
  • ¼ cup roasted peanuts, chopped
  • 2 tbsp. chopped fresh cilantro


  1. Heat your BBQ to medium, about 375F.
  2. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
  3. Cut 12 sheets of foil, about 12-inches long. Make a double layer of foil and place one piece of salmon onto each piece of foil and fold up all 4 sides of the foil. Spoon the chili sauce mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place the pouch on the grill and cook just until the salmon is cooked through, approx. 12-15 minutes depending on its thickness.
  4. Serve immediately, garnished with peanuts and fresh cilantro.

Prep Time: 15 Minutes.

Cook time: 12-15 Minutes

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