Ginger Sesame Salmon

Ginger Sesame Salmon

6 Reviews 1 Pic
  • Cook

    20 m
  • Ready In

    20 m
Recipe by  Reynolds Wrap®

“Salmon and grated ginger with sesame oil are cooked on a bed of chopped carrots, then served on fresh spinach leaves.”

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Adjust Servings

Original recipe yields 2 servings



  1. Preheat oven to 450 degrees F or grill to medium-high.
  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.
  3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
  4. Bake 18 to 20 minutes on a cookie sheet in oven.
  5. OR grill 14 to 16 minutes in covered grill.
  6. Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

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Reviews (6)

Rate This Recipe


I changed the proportions of this recipe, and had to cook it for half an hour, but it was amazing, especially for such a simple recipe. Very moist, with a subtle flavor.



This is an excellent recipe -- quick, easy, yet worthy of company. I didn't have salmon so I substituted large white fish (swai) fillets. As a result, I did have to increase the cooking time. Despite that, the fillets came out very moist and were very flavorful. I also didn't make individual packets, but wrapped and sealed all of the carrots and fish I was preparing in one foil-lined pan. The meal is colorful and healthy. It is a very versatile and "forgiving" recipe that I will definitely make again. Thank you for sharing.



Excellent. Added some red pepper flakes before baking. Very moist and flavorful.

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Amount Per Serving (2 total)

  • Calories
  • 232 cal
  • 12%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 9.7 g
  • 3%
  • Protein
  • 27.3 g
  • 55%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 159 mg
  • 6%

Based on a 2,000 calorie diet



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