Ginger Sesame Salmon

  • Prep Time: 10 minutes
  • Cook Time: 14 - 20 minutes
  • Servings: 2
  • Course: Main Dish

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  • 1 cup matchstick or shredded carrots
  • 2 salmon fillets (4 to 6 oz. each), thawed
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon sesame oil
  • Fresh spinach leaves


Step 1

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

Step 2

CENTER carrots on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Top with salmon. Rub salmon with ginger; drizzle with vinegar and oil.

Step 3

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

Step 4

BAKE 18 to 20 minutes on a cookie sheet in oven OR

Step 5

GRILL 14 to 16 minutes in covered grill. Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

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