Miso-Glazed Salmon in Foil Packets with fresh veggies is an easy dinner with the most delicious miso salmon! This foil packet salmon recipe makes a healthy meal with easy prep and even easier clean-up!
❤️ Why you'll love this miso salmon recipe
- Flavourful! Miso salmon brings delicious umami Asian flavours to your dinner table.
- Nutritious! Salmon is a powerhouse of nutrients. It's rich in protein, healthy fats, Omega 3 fatty acids, selenium and Vitamin B12.
- Convenient! No extra dishes, skillets, or pots and pans to clean up. This foil packet meal is cooked on an outdoor grill or in the oven. It makes an exceptionally easy dinner.
Try this Honey-Dijon Glazed Salmon in Foil, or these other convenient foil-packet meals, too.
- Easy Chicken Fajitas in Foil Packets: all your favourite Mexican flavours in a tidy foil packet!
- Wild Salmon and Veggies in Foil Packets: salmon with zucchini, broccoli and cherry tomatoes in an amazing lemon-garlic marinade!
🛒 Ingredients
- salmon fillet: This recipe makes two foil packet meals. I like to use sockeye salmon as the fillets are thin and they cook very quickly. Choose fresh or frozen salmon that has no fishy smell.
- vegetables: asparagus spears, snap peas and red bell pepper. These vegetables cook quickly at the same rate as the salmon. See my suggestions below for other vegetables that cook quickly in foil packets.
- miso marinade: white miso, fresh ginger, sesame oil, brown sugar (or coconut sugar) and tamari (gluten-free tamari for a gluten-free diet.)
🔪 How to make miso salmon foil packets
You'll find complete instructions and ingredients with amounts in the recipe card below.
So easy! Whisk the miso glaze ingredients together (miso, ginger, sesame oil, brown sugar and tamari) and brush on the salmon.
Toss the vegetables in oil and sprinkle with a little sea salt and pepper.
Arrange the salmon and the vegetables on a sheet of heavy-duty aluminum foil (or a double layer of regular foil). 
Fold the edges together to form a sealed packet, transfer to a baking sheet to transport it outside, then carefully slide the packets onto a preheated grill. Close the lid.
Cook for 10 minutes, then carefully open the foil (the steam will be hot.) Garnish the salmon with freshly sliced green onions or sesame seeds if you'd like, then eat right from the packet!
🔁 Possible Variations
Add your favourite vegetables. As salmon cooks very quickly, choose vegetables that will cook at the same time or thinly slice those that normally take a little longer to cook. Try zucchini, green beans, broccoli florets without thick stems, baby mushrooms, or thinly sliced sweet potatoes or baby potatoes.
❓Questions about Miso Salmon
Miso is a paste made by fermenting soybeans and other grains with salt and a bean-based starter called koji. It adds umami flavour and natural sweetness and acidity to dishes.
There are three types of miso: white miso, red miso and awase, which is a mixture of both. The darker the colour, the stronger the taste will be. Miso is readily available in the refrigerated section of most supermarkets.
I used white miso in this recipe instead of red to avoid overpowering salmon's natural flavour.
Tamari is a Japanese form of soy sauce made from fermented soybeans. Soy sauce is made from wheat, so it's not suitable for those avoiding gluten. Tamari is a good substitute for soy sauce. It has a wonderful mellow umami flavour. Always check the label, as some tamari brands may contain wheat.
👍🏼 Helpful Tips to make the best salmon foil packets
How to make an easy foil packet for your meal to steam inside:
Fold the sides of the foil up and over the salmon and vegetables until the two sides meet, then seal by folding that edge over 2 or 3 times. Next, fold the top and bottom edges over 2 times to make a sealed pouch.
For best results, use an instant-read meat thermometer to check the temperature of the salmon. Salmon is usually perfectly cooked when it reaches 145°F. It's best to take it off the heat when it has reached 135°F. to 140°F. as it will continue to cook as it rests.
🍽 Serving Suggestions
Your dinner is all tucked neatly in a foil packet! Round out your meal with a mocktail, like Sparkling Strawberry Limeade or Pineapple Ginger Agua Fresca.
Since your grill will still be warm, cook these Grilled Peaches with Honey Lemon Drizzle to enjoy for dessert. Or choose one of these easy-to-make fruit crisps to end your meal.
🗒More healthy salmon recipes
When you make this miso-glazed salmon please leave a comment and a star rating below. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox.
📖 Recipe
Miso Glazed Salmon Dinner in Foil Packets
Equipment
Ingredients
- 1 tablespoon white miso
- ½ tablespoon brown sugar
- 1 ½ tablespoons tamari soy sauce. gluten-free
- ½ teaspoon sesame oil
- 2 teaspoons fresh ginger, minced
- ½ pound fresh salmon fillet
- 12 spears asparagus
- ½ cup sugar snap peas
- ¼ medium red bell pepper
- 2 teaspoons olive oil, extra virgin
- sea salt and freshly ground black pepper
Instructions
- Preheat an outdoor grill to 400°F.
- Make the miso sauce. Combine miso, brown sugar, tamari, ginger and sesame oil in a small jar or bowl.
- Pat the salmon filets dry and check to make sure all the pin bones have been removed.
- Brush the miso sauce on the salmon and let it stand while you prepare the vegetables.
- Snap off or cut away any woody stems from the asparagus, trim the sugar sanp peas and slice the red bell pepper into thin strips. Toss with 2 teaspoons of olive oil and sprinkle lightly with sea salt and freshly ground pepper.
- Cut two pieces of heavy-duty aluminum foil (or 4 pieces of regular foil) about 24 inches long. Line with a piece of parchment paper if you don't like aluminum touching your food.
- In each packet, place the salmon fillet skin side down on the paper, then arrange the vegetables beside it.
- Fold the sides of the foil up and over the salmon and vegetables until the two sides meet, then seal by folding that edge over 2 or 3 times. Fold the top and bottom edges over 2 or 3 times to make a sealed pouch.
- Place the packets on a baking sheet to transport them to your outdoor grill. Slide them onto the grates, close the lid and cook for 10 minutes. Cooking time will depend on the thickness of the salmon fillets. Remove from the grill when the internal temperature of the thickest part of the salmon is 135°F. to 140°F. The salmon will continue to cook as it rests and should be perfectly cooked at 145°F.
- Carefully open the foil packets, avoiding the hot steam. Garnish with freshly snipped chives or green onions or sesame seeds. Eat right from the packet or transfer the meal to a plate.
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