Baked Korean BBQ Salmon in Foil

I wonder why I don’t bake more often with foil. The cooking method is as easy as one pot dinners. In this case the ingredients are dumped into the middle of a sheet of foil and then the foil is sealed to allow the ingredients to steam in their own juices. Perhaps the best part is the unveiling when I slowly open back up the foil, allowing the aromatic steam to release.

It is not the prettiest of dishes, hence the lack of a photo. Forgive me.


2 salmon fillets
1/2 cup Korean BBQ marinade
olive oil
1 green onion, sliced into large pieces
1 TB pre-minced ginger


1. Add the salmon fillets and marinade to a ziplock bag and put it back into the refrigerator. Let the salmon marinade for at least a day.

2. Preheat oven to 375 degrees.

3. Tear a large sheet of foil (enough to cover both fillets). Drizzle olive oil on the foil. Add and spread the ginger into a thin layer. Lay the green onion slices on top of the ginger. Remove the salmon from the marinade and lay the salmon on top of the green onions. Seal the foil and place it on a thin baking sheet. Bake for 25 minutes or until the salmon is flaky.

Serve with garlic and parmesan potatoes.

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