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Ginger Sesame Salmon Packets

  • Prep Time: 10 minutes
  • Cook Time: 16 - 20 minutes
  • Servings: 4
  • Course: Main Dish

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Reynolds Kitchens® Tips

Reynolds Wrap® Tip

Using Reynolds Wrap® Non-Stick Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.


  • 4 thin onion slices, separated in rings
  • 2 medium carrots, cut in julienne strips or shredded
  • 4 salmon fillets (4 to 6 oz. each), thawed
  • 2 teaspoons grated fresh ginger
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon sesame oil
  • Salt and pepper
  • Fresh spinach leaves
  • Reynolds Wrap® Non-Stick Aluminum Foil, 4 sheets


Step 1

PREHEAT oven to 450°F or grill to medium-high.

Step 2

CENTER one-fourth of onion slices and carrots on each sheet of Reynolds Wrap® Non-Stick Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper to taste.

Step 3

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Step 4

BAKE 16 to 20 minutes on a cookie sheet in oven or GRILL 14 to 18 minutes in a covered grill.

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