These honey lime salmon foil packets are a simple 20-minute meal made with tender glazed salmon fillets and crisp baby bok choy that are cooked in foil on your grill, over the campfire, or in your oven.
We have a seemingly endless supply of salmon at our house, thanks to plenty of family members who love to fish. During the summer, my go-to is any of these mouthwatering grilled salmon recipes or even a simple blackened salmon caesar salad, but when we're camping, or I need a simple, fuss-free meal that's ready in less than half an hour, these honey chipotle salmon foil packets truly shine. Cooking the fish in foil ensures that it stays juicy, and the crisp-tender bok choy and sweet and tangy glaze are the perfect accompaniments.
Why This Recipe is Great for Camping
- The whole meal is cooked in a foil packet, so there are very few dishes to clean up.
- They're ready in just 20 minutes and can be made over the campfire or on your portable grill.
Ingredients and Substitutions
- Salmon--You can use fresh or frozen salmon fillets for this recipe, but if using frozen, be sure to thaw them fully before cooking. Choose fillets that have an even thickness, if possible, so that they cook evenly.
- Baby bok choy--Trim away any large floppy leaves, or any wilted leaves before adding the bok choy to your packets.
- Adobo--This is the sauce that is found in a can of chipotle chiles. It adds a subtle smokiness and heat to the honey lime salmon glaze, but doesn't make the dish overly spicy.
- Lime--Your lime should yield 1 ½ to 2 tablespoons of juice. To help extract as much juice as possible, roll it firmly against a firm surface before juicing. If it's a little stingy, grab a second lime half and squeeze that in.
How to Make Salmon Foil Packets
- Whisk the honey, lime, soy sauce, and adobo sauce together in a small bowl.
- Place each salmon fillet and four bok choy quarters on a double layer of aluminum foil.
- Spoon the sauce over the salmon and bok choy and fold up the foil to create four foil packets.
- Cook over medium heat on the grill or campfire until the salmon is cooked through.
FAQs
That gunky white stuff you may see on the surface of your salmon when you cook it is called albumin. It's a liquid protein that solidifies when heated. It may not look particularly appetizing, but it is completely harmless and safe to eat.
Albumin typically solidifies when the fish is cooked over high heat or cooked for too long. To prevent it from forming, cook your salmon over medium or medium-low heat, and take care not to overcook it.
Yes. Place the sealed foil packets on a baking sheet and cook in a 375°F oven until cooked through, about 10 minutes.
Although many people enjoy eating salmon slightly undercooked, fully cooked salmon should register 145°F on a digital thermometer inserted into the thickest part of the fish. Cooked salmon will have an opaque pink color, while undercooked salmon is translucent.
These salmon foil packs are a meal in themselves, but feel free to serve some steamed rice or campfire garlic bread on the side to make a heartier dinner.
Tips and Troubleshooting
- The cooking times for this recipe are based on salmon fillets that are 1 to 1 ½ inches thick. Significantly thicker pieces will require 4 to 5 extra minutes, and very thin fillets will require only 7 to 8 minutes of cooking.
- This honey chipotle salmon foil packet recipe is suitable for dairy-free diets, and gluten-free diets, if made using tamari.
More Salmon Recipes You'll Love
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Recipe
Honey Lime Salmon Foil Packets
Ingredients
- 2 tablespoons honey
- Juice of 1 lime (about 2 tablespoons)
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon adobo sauce
- 4 (6-ounce) salmon fillets
- 4 baby bok choy quartered lengthwise
- Salt and freshly ground black pepper
Instructions
- Preheat the grill for medium (375°F) or prepare a bed of hot campfire coals.
- In a small bowl, mix the honey, lime juice, soy sauce, and adobo sauce.
- Arrange four double layers of aluminum foil on a flat surface. Place one salmon fillet and four baby bok choy quarters on each piece. Season with salt and pepper.
- Drizzle the sauce over the salmon and bok choy, dividing it evenly among the packets.
- Fold up and seal each packet. Place foil packs on a grate over hot coals or on the grill grate.
- Cook until the salmon is pink and opaque throughout and the bok choy leaves are wilted, 8 to 10 minutes. If it's not quite cooked to your liking, seal up the foil packet and cook for a few extra minutes. If you're cooking over the campfire, your cooking time will be very dependent on the heat of your coals and the distance the foil packs are from the heat.
- Open each packet and let the steam escape. Spoon any juices collected in the bottom of each foil packet over the fish and serve immediately.
Notes
- The cooking times for this recipe are based on salmon fillets that are 1 to 1 ½ inches thick. Significantly thicker pieces will require 4 to 5 extra minutes, and very thin fillets will require only 7 to 8 minutes of cooking.
- This honey chipotle salmon foil packet recipe is suitable for dairy-free diets, and gluten-free diets, if made using tamari.
