Miso-Ginger Salmon Packets with Spring Veggies
Tender salmon fillets steamed in foil packets with a savory miso-ginger glaze, nestled alongside snap peas, carrots, and scallions. This Asian-inspired meal is quick to prep and makes cleanup a breeze—just toss the foil when you’re done.
Equipment
- Heavy-duty foil
- Tongs
- small bowl
- Knife
Ingredients
- 2 salmon fillets about 6 oz each, skinless
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger grated
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 cup sugar snap peas trimmed
- 1/2 cup carrot thinly sliced
- 2 scallions sliced
- 1/2 lemon thinly sliced
- 1/4 teaspoon black pepper
Instructions
- Tear two large sheets of heavy-duty foil and lightly oil the centers.
- Mix miso paste, soy sauce, ginger, sesame oil, and honey in a small bowl.
- Place a salmon fillet in the center of each foil sheet. Brush with miso-ginger glaze.
- Scatter snap peas, carrots, scallions, and lemon slices around each salmon piece. Sprinkle with black pepper.
- Fold foil loosely over salmon and pinch edges to seal, creating a packet.
- Place packets on hot coals or grill grate. Cook for 15–18 minutes, rotating halfway, until salmon flakes easily and veggies are tender.
- Carefully open packets (watch for steam) and serve straight from the foil.
Notes
Prep the glaze and slice veggies at home if possible for even faster assembly in camp. Place foil packets directly on embers or grill over fire for best heat. Cooking in foil locks in moisture and reduces cleanup.
Nutrition
Calories: 541kcal | Carbohydrates: 72.1g | Protein: 32.1g | Fat: 16.3g | Saturated Fat: 4g | Sodium: 951mg | Fiber: 21.1g | Sugar: 34.6g