Chinese Orange-Glazed Salmon in Foil Packets

The best Chinese-style orange sauce is simple to make and brushed over Orange Glazed Salmon with colorful vegetables for a healthy, easy foil-dinner ready in about 29 minutes.

Fresh seafood makes a big difference in any salmon recipe. This Orange Glazed Salmon foil dinner pairs a bright, tangy Chinese-style orange sauce with tender salmon and roasted vegetables for a balanced, flavorful weeknight meal. The foil method keeps cleanup minimal and concentrates the sauce flavor on the fish and vegetables, producing a slightly caramelized glaze after baking.

Rather than relying on heavy sauces or long cooking times, this recipe uses fresh orange juice and zest, garlic, ginger, soy, and brown sugar simmered briefly to build a glossy glaze. The result is a savory-sweet glaze with a hint of heat from sriracha that complements the natural richness of salmon. It’s an easy, healthy option to prepare for two and scales well for families or gatherings.

Ingredients

• 1/4 cup fresh squeezed orange juice
• 1 teaspoon orange zest
• 2 tablespoons white wine vinegar
• 2 tablespoons soy sauce (use tamari if you need gluten-free)
• 1 teaspoon sriracha (adjust for heat)
• 2 cloves garlic, crushed
• 1/4 teaspoon ground ginger
• 1/4 cup brown sugar
• 1 lb salmon, sliced into 2 fillets
• 1 red bell pepper, sliced
• 1 cup carrots, sliced diagonally
• 1 cup sugar snap peas
• 1 cup broccoli florets
• 4 cloves garlic, sliced
• 1 cup onion, sliced

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small saucepan, combine the orange juice, orange zest, white wine vinegar, soy sauce, sriracha, crushed garlic, ground ginger, and brown sugar. Heat over medium-high until the mixture bubbles, then reduce to a simmer and cook 3–5 minutes until slightly thickened. Remove from heat and set aside.
3. Lay out two large pieces of heavy-duty foil on a baking sheet to form two foil “baskets.” Place one salmon fillet on each piece of foil.
4. Arrange the sliced bell pepper, carrots, sugar snap peas, broccoli, sliced garlic, and onion around each fillet in the foil baskets.
5. Brush about half of the orange sauce over the salmon and vegetables, reserving the rest for later basting.
6. Fold the foil up around the fish and vegetables to create sealed packets with a little space for steam. Place the baking sheet in the preheated oven and bake for 10 minutes.
7. Carefully open the foil packets, stir the vegetables gently, then brush the remaining orange sauce over the fish and vegetables.
8. Return the packets to the oven uncovered and bake 5–7 more minutes, or until the salmon is cooked through to your liking and the vegetables are tender-crisp.
9. Remove from the oven and transfer to plates. Garnish with sesame seeds and diced green onions if desired, then serve immediately.

Tips & Variations

Here are a few simple tips to ensure a great result every time, plus ideas to adapt the recipe:

• For even cooking, choose salmon fillets of similar thickness. Thicker fillets may need an extra 2–3 minutes in the oven.
• Adjust the sweetness or tang by tasting the sauce before you simmer it: add a touch more brown sugar to sweeten, or an extra splash of vinegar for brightness.
• Swap tamari for soy sauce to make this dish gluten-free. Use honey or maple syrup instead of brown sugar for a different flavor profile.
• If you prefer less heat, omit or reduce the sriracha. For a smoky kick, add a small pinch of smoked paprika.
• Stovetop option: if you don’t want to use the oven, assemble packets in a covered skillet over medium-low heat and cook for 10–12 minutes until salmon is done.
• To turn this into a complete meal, serve the salmon and veggies over steamed rice, quinoa, or noodles to soak up the extra sauce.
• Leftovers keep well in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F (160°C) until warmed through to avoid drying the salmon.

Nutrition Facts

The following nutrition values are approximate per recipe (serves 2).

• Calories: 582 kcal
• Carbohydrates: 58 g
• Protein: 52 g
• Fat: 15 g
• Saturated Fat: 2 g
• Cholesterol: 124 mg
• Sodium: 1246 mg
• Potassium: 1961 mg
• Fiber: 7 g
• Sugar: 41 g
• Vitamin A and C: high (from bell pepper, carrots, broccoli)

Roasting the vegetables alongside the salmon in the orange glaze gives them concentrated flavor and a pleasant, slightly crisp finish while keeping the salmon moist and tender. The foil packet technique is ideal for busy weeknights because it requires minimal hands-on time and very little cleanup.

More salmon recipes

Other healthy salmon ideas to try when you want variety: