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Mango Bourbon Salmon

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Servings: 4
  • Course: Main Dish

Dinner is simple and easy to prepare and clean up with this foil packet Mango Bourbon Salmon from Reynolds Wrap® Ambassador, Ask Chef Dennis.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Non-Stick Aluminum Foil for easy cleanup! 



  • 4 6-ounce salmon fillets, skinless and boneless
  • 4 16-inch sheets of Reynolds Wrap® Non-Stick Aluminum Foil


  • 1/4 cup lite soy sauce
  • 1/4 cup olive oil
  • 1/4 cup brown sugar
  • 1/4 cup lime juice
  • 2 cloves garlic, finely minced
  • 1 teaspoon fresh ginger, peeled and grated
  • 1/4 teaspoon black pepper
  • 1 teaspoon sea salt

Mango Bourbon Barbecue Sauce

  • 1 cup mango chunks, pureed (fresh or frozen)
  • 2 tablespoons bourbon
  • 2 tablespoons honey
  • 2 tablespoons sweet chili sauce


  • 2 scallions, thinly sliced, green tops of scallions
  • 1 tablespoon cilantro, finely chopped
  • 1 tablespoon sesame seeds, toasted

Jasmine Rice

  • 1 1/2 cups jasmine rice, or your favorite rice or grain
  • 2 1/2 cups water
  • 1/2 teaspoon sea salt
  • 1/4 cup red pepper, finely diced
  • 1/4 cup scallion, sliced, white part only
  • 1 teaspoon cilantro, finely chopped


Step 1

MARINATE salmon by combining all marinade ingredients in a small bowl.  Place the salmon fillets in a baking dish or large slider storage bag.  Add the marinade to the baking dish and refrigerate for 90 minutes. If you use a bag, seal the bag and gently move the salmon around the marinade before placing it in the refrigerator.

Step 2

COOK jasmine rice while the salmon is marinating. In a saucepot, bring the water to a boil, add salt and rice. Cover and lower heat to simmer for 5 minutes. Then remove the rice from the heat and allow the rice to finish cooking without heat and with the lid on.  Use a fork to fluff the rice when removing it from the pot.  Let the rice cool slightly then add the scallions, red peppers and cilantro. Mix well and set aside til needed.

Step 3

PREPARE Mango Bourbon Glaze by placing the ingredients for the glaze in the bowl of a food processor and pulse until smooth.  Place the glaze in a small saucepot and bring to a light boil. Remove from heat and divide the glaze into two parts. Set aside till needed.  Note: If the glaze gets too thick, add a little water to it. You can also warm it up in the microwave to get the glaze more liquid.

Step 4

PREHEAT the oven to 400° F.  Remove the salmon from the marinade and place on a plate until needed.  Tear off four 16" sheets of Reynolds Wrap® Non-Stick Aluminum Foil.  Place one cup of jasmine rice in the center of the foil, perpendicular to the longer sides.  Place a salmon filet on top of the rice, then brush the salmon with the mango bourbon glaze.  Bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving room for heat to circulate inside. Then double fold the two short ends to seal the packet. Repeat this process for all four salmon filets.  Place the packets on a sheet pan or baking sheet and place into the oven for 15–20 minutes.

Step 5

TOAST sesame seeds in a dry skillet over medium heat for 2–3 minutes or until lightly browned, stirring occasionally. Or bake on an ungreased baking sheet at 350 F for 8–10 minutes or until lightly browned. Don’t let them burn!! Place toasted seeds immediately onto a cool plate so they stop cooking.

Step 6

REMOVE the salmon from the oven and carefully cut the tops off of each foil packet using kitchen scissors.  Open each packet and slide the entire dish onto a plate (The foil will be hot, so use a towel or gloves when handling the packets). Repeat the process with each packet.  Garnish the salmon with toasted sesame seeds, scallions and cilantro. 

Step 7

SERVE with your favorite vegetable and enjoy!

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