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Sesame Salmon in foil is the perfect quick dinner; ready in under 20 minutes, packed with Asian-inspired flavors, and made with simple pantry ingredients you already have on hand. It’s the kind of meal that delivers big on taste without keeping you stuck in the kitchen.
If you’re a fan of Honey Sesame Chicken, you’re going to fall head over heels for this honey sesame salmon twist. The sweet-savory glaze, infused with sesame, transforms tender salmon into something irresistible. And the best part? This sesame glazed salmon is baked in foil for minimal cleanup — which means more time enjoying dinner and less time scrubbing dishes.
What Makes This Sesame Salmon Work
This sesame salmon recipe is all about balancing flavor, speed, and simplicity. The honey and soy sauce base brings a perfect mix of sweet and salty, while toasted sesame oil and seeds layer in that nutty depth you can’t resist. Cooking the salmon in foil locks in moisture, so every bite is tender and flaky.
Plus, it’s the ultimate weeknight win — this honey sesame salmon takes less than 20 minutes from start to finish, and cleanup is almost nonexistent. Whether you’re craving a lighter dinner or an impressive main for guests, this sesame glazed salmon delivers restaurant-quality flavor without the fuss.
What Goes Into Sesame Salmon
This sesame salmon uses simple pantry staples to create a sweet, savory, and slightly spicy glaze that makes the fish shine.
- Honey: Adds natural sweetness that balances the savory soy sauce and heat from the Sriracha.
- Soy Sauce: Brings salty, umami depth to the glaze, enhancing the richness of the salmon.
- Sesame Oil: Infuses the dish with a nutty aroma that complements the honey and garlic perfectly.
- Salmon: Choose a fresh, wild-caught side if possible for the best flavor and texture. Cooking it in foil keeps it tender and juicy.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Sesame Salmon
- Prep Oven and Tray: Position a rack in the middle of the oven. Preheat to 375°F (190°C) and line a baking tray with a large sheet of foil to form a sealed packet.
- Make Glaze Base: In a small saucepan, combine honey, soy sauce, and butter over low to medium heat. Whisk until the honey melts and the mixture is smooth.
- Finish Glaze: Remove heat and add lemon juice, garlic, vinegar, Sriracha, oil, ginger, sesame seeds, and chili flakes.
- Reserve Some Sauce: Transfer 1/4 cup of the glaze to a small dish for serving later. Set it aside until needed.
- Season the Salmon: Place salmon on the tray and season lightly with salt. Pat dry first if needed for better caramelization.
- Coat the Salmon: Pour the remaining glaze over the salmon. Spread evenly with the back of a spoon to cover the entire surface.
- Seal and Bake: Fold the foil over to seal the packet tightly so no sauce leaks. Bake for 12 to 15 minutes, depending on fillet thickness.
- Broil and Serve: Open the foil and broil for 3 to 5 minutes to caramelize. Spoon over the sauce, garnish with green onion, and serve with lemon wedges.
For a plate that truly surprises, serve your Honey Sesame Salmon alongside Browned Butter Shrimp Scampi, where nutty butter and garlicky shrimp create a decadent surf-and-surf pairing. Add Tortellini with Chunky Beef Sauce for a hearty, comforting contrast that soaks up any extra glaze. Round it out with Creamy Chicken and Broccoli Pumpkin Alfredo, offering velvety pumpkin sauce and tender vegetables for a cozy, autumn-inspired finish.
Recipe FAQ’s
The Sriracha adds gentle heat, but it’s mild overall. For more spice, double the amount or add extra chili flakes.
Peanut oil or a light olive oil can be used in place of sesame oil, though you’ll miss some of that nutty aroma.
Absolutely. Skinless fillets work fine, though skin-on helps keep the salmon moist and flavorful during baking.
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Easy Honey Sesame Salmon In Foil
Ingredients
- 1/3 cup honey
- 3 tablespoons regular soy sauce
- 2 tablespoons butter
- 2 tablespoons lemon juice freshly squeezed, juice of ½ a lemon
- 1 tablespoon garlic or 4 garlic cloves, crushed
- 1 tablespoon rice wine vinegar or apple cider vinegar
- 2 teaspoons Sriracha increase to 4 teaspoons if you like spicy
- 2 teaspoon sesame oil
- 1 teaspoon ginger minced
- 1 tablespoon sesame seeds
- 1 pinch red chili flakes optional
- 2-3 pound side of salmon wild caught, if possible
- 1 pinch salt to season
- 1 pinch green onion sliced to garnish
Instructions
- Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
- In a small saucepan, combine the honey, soy sauce and butter over low-medium heat, and whisk until the honey has melted through the butter and the mixture is well combined. Take off the heat, and add in the lemon juice, garlic, vinegar, Sriracha, sesame oil, ginger, sesame seeds and chili flakes. Transfer 1/4 cup of sauce into a small dish for serving later; set it aside.
- Place the salmon onto prepared baking tray | sheet and season with salt (about 1 teaspoon — adjust to your taste). Pour the honey sesame mixture (from the pan) over the salmon, and spread evenly with the back of a spoon or spatula to evenly cover in sauce.
- Fold the sides of the foil over the salmon to cover and completely seal the packet closed to prevent the sauce from leaking.
- Bake until cooked through (about 12-15 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 3-5 minutes on medium heat to caramelise the top (keep your eye on it so it doesn’t burn). Pour the reserved sauce over the salmon and garnish with green onion slices. Serve immediately with lemon wedges.
Notes
If you don’t have access to rice wine vinegar, you can use apple cider or regular white vinegar as alternatives — or leave it out.
We find 2 teaspoons of Sriracha enough to give the sauce a subtle hint of heat. For a spicier sauce, add more to suit your taste! Or leave it out for a non-spicy version. (The chili flakes are also optional.)
Keep your eyes on the oven while your salmon is broiling. If your broiler is set too high, or if the salmon is placed too close to the broiler, the foil will burn. Please BE CAREFUL.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I just ask how much ginger is to be used? It’s coming up as 0g for me.
I’m making it tonight and going to chance an amount but just to know for the future.
Hi Gemma, Thanks for bringing this to my attention; it should be 1 teaspoon of minced ginger, about 2g, enjoy your salmon!
Best recipe for salmon i had! my entire family enjoyed it, and asked to save it hahah
Favourite salmon recipe I’ve ever tried! Making for the second time this week.
This is hands down the best salmon I have ever eaten. Thanks for this recipe! Going out tomorrow to stock up on salmon on sale because of this recipe. Mine did take closer to 40 minutes but our salmon was super thick!
Another absolute knockout! And this time I actually succeeded in getting the charred edges (I am still getting used to my oven 😉 thank you thank you, your site is a treasure!!!
Awesome tasty easy dish! Loved it!
This was hands down the best salmon recipe I have ever made!! Thank you!
This was absolutely delicious. I followed the recipe exactly- the heat was VERY subtle so next time I will double the Sriracha. I baked on the low end 12 mins and added an extra 2mins of broil, basting a couple times. Amazing!!