Ginger Sesame Salmon Packets

Ginger Sesame Salmon Packets


  • 4 sheets (300mm x 450mm each) Bacofoil Non-Stick Foil
  • 4 thin onion slices, separated in rings
  • 2 medium carrots, cut in julienne strips or shredded
  • 4 salmon fillets (4 to 6 oz. each)
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon vanilla extract
  • 1 teaspoon sesame oil
  • Salt and pepper
  • Fresh spinach leaves


  1. PREHEAT oven to 450°F/230°C or grill to medium-high.
  2. CENTRE one-fourth of onion slices and carrots on each sheet of Bacofoil Non-Stick Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper to taste.
  3. BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
  4. BAKE 16 to 20 minutes on a baking tray in oven OR GRILL 14 to 18 minutes under the grill.
  5. Serve salmon and vegetables on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

Cook Time