Description
Flaky salmon baked in foil packets with sweet pineapple, colorful bell peppers, and a tangy pineapple-soy glaze. A quick, healthy, and flavorful meal!
Ingredients
Scale
- 4 (6-ounce) salmon fillets, skin on or off, your preference
- 1 cup fresh pineapple chunks, about 1-inch pieces
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 jalapeño pepper, seeded and minced (optional, for a little kick!)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon honey
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon ginger, freshly grated
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped, for garnish
- 4 large sheets of heavy-duty aluminum foil (about 12x12 inches each)
Instructions
- Pat the salmon fillets dry with paper towels. Season each fillet generously with salt and freshly ground black pepper.
- Cut the pineapple into bite-sized chunks. Thinly slice the red bell pepper and red onion. If using jalapeño, seed and mince it finely.
- In a small bowl, whisk together the olive oil, soy sauce, honey, lime juice, grated ginger, garlic powder, and red pepper flakes (if using). Taste and adjust seasonings as needed.
- Lay out the four sheets of aluminum foil.
- Arrange a bed of sliced red bell pepper and red onion in the center of each foil sheet.
- Place a salmon fillet on top of the vegetables on each foil sheet.
- Scatter the pineapple chunks around the salmon. If using jalapeño, sprinkle a little bit over each fillet.
- Generously drizzle the pineapple-soy glaze over the salmon and vegetables in each foil packet.
- Bring the long sides of the foil together above the salmon. Fold them over several times to create a tight seal. Then, fold in the short ends to completely enclose the salmon and vegetables.
- Preheat your oven to 400°F (200°C). Place the foil packets on a baking sheet and bake for 18-22 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Preheat your grill to medium heat (about 350-400°F or 175-200°C). Place the foil packets on the grill and cook for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Carefully open the foil packets, being mindful of the hot steam that will escape. Sprinkle the salmon and vegetables with fresh chopped cilantro. Serve immediately.
Notes
- Add more vegetables like zucchini, yellow squash, or asparagus.
- Use mango, peaches, or nectarines instead of pineapple.
- Add more jalapeño or a pinch of cayenne pepper to the glaze for extra spice.
- Experiment with different herbs, such as basil, thyme, or rosemary.
- Use lemon juice instead of lime.
- For a gluten-free option, use coconut aminos instead of soy sauce.
- Assemble the foil packets ahead of time and store them in the refrigerator for up to 24 hours. Just add a few extra minutes to the cooking time.
- Don’t overcook the salmon. It should be cooked through but still moist and tender.
- Prep Time: 15 minutes
- Cook Time: 18 minutes