🍊😋🧡 Foil Pack Orange Molasses Salmon is EASY, ready in 10 minutes, and a FOOLPROOF way to make grilled salmon! Tender, juicy, and bursting with layers of FABULOUS flavors, it’s one of my favorite warm weather meals!
Foil Packet Orange Glazed Salmon with Molasses
I love a foil pack recipe in the summer, and this salmon recipe is fast, foolproof, and flavorful. Ready in less than 15 minutes, it’s so good, even fish haters ask for seconds!
Complete with veggies, it makes for a complete, low-carb meal on its own and is a great way to satisfy a crowd. I even have an indoor option if you don’t have a grill or a craving strikes on a rainy day!
Looking for more foil pack recipes?
Try my grilled Cajun chicken and pineapple foil packs, foil pack barbecue chicken, and foil pack lime cilantro salmon. You’ll be eating well all summer long!
Ingredients and Notes
A handful of ingredients is all you need for this molasses orange salmon recipe:
- Salmon – You’ll need about 1/2 to 3/4 pound of salmon filet for this recipe. I find center-cut works best. If needed, you can substitute frozen salmon. Just make sure it’s completely thawed, and pat it dry before you begin
- Orange – I used both orange slices and freshly squeezed orange juice to tenderize the fish and infuse it with a bright, sweet taste
- Veggies – I used sugar snap peas because I had them on hand. Or try zucchini, cherry tomatoes, potatoes, mushrooms, broccoli, asparagus, Brussels sprouts, or your favorite vegetables
- Molasses – This creates a thick, sticky glaze and enhances the natural sweetness of the oranges, creating a beautiful caramelized effect
- Olive oil – Substitute avocado oil, if preferred
- Soy sauce – Use regular or low-sodium soy sauce. The salty, umami flavor balances the sweetness of the marinade. For a gluten-free option, use tamari or coconut aminos instead
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Molasses Orange Salmon Foil Packs
With minimal prep time and no cleanup, this foil packet recipe is what weeknight dinner dreams are made of!
- Place the salmon skin side down in the center of a sheet of foil.
- Nestle the orange slices under the salmon, and arrange the sugar snap peas around the perimeter.
- Whisk the glaze ingredients in a small bowl, and pour the mixture over the salmon, and season with salt and pepper to taste. I sometimes add red pepper flakes or orange zest, too.
- Seal the foil packet tightly, and cook the salmon over medium-high heat. You’ll know it’s fully cooked when it’s pink, flaky, and reaches an internal temperature of 145°F.
- Drizzle molasses over the salmon, and enjoy warm over a bed of rice!
No Grill? No Problem!
Cook the salmon packets in the oven at about 400°F. Keep a close eye on the oven, and adjust the baking time as needed.
What to Serve with Molasses and Orange Glazed Salmon Packets
Foil Pack Molasses Orange Salmon
Equipment
- 1 Grill
- 1 Small Bowl
Ingredients
- about 1/2 to 3/4 pound center cut salmon fillet
- 1 medium orange, sliced thin for nestling under salmon
- ¾ cup sugar snap peas, may be substituted with bell peppers, zucchini, broccoli, etc.
- ½ medium orange, for the juice (about 2 to 3 tablespoons)
- 1 ½ tablespoons molasses, plus 1/2 tablespoon at the end if desired
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat outdoor grill to medium-high heat. Alternatively, preheat oven to 425F.
- Place 1 large sheet of foil on the counter, add the salmon to the center, nestle the orange slices from 1 orange under the salmon and arrange the sugar snap peas around the perimeter, set aside.
- To a small bowl, add the orange juice, 1 1/2 tablespoons molasses, olive oil, soy sauce, and whisk to combine.
- Evenly drizzle the orange juice mixture over the salmon.
- Evenly sprinkle with salt, pepper, seal up the foil pack very tightly, place it on the grill, and grill for about 8 to 10 minutes. Exact grilling time will vary based on the type of grill, the size, the heat level, how thick the salmon is, etc. If you’re baking this in the oven, I would start checking at 15 minutes and go from there.
- Optionally drizzle 1/2 tablespoon molasses (intensifies the flavor and lends nice color) over the salmon before serving immediately. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days.
- Adapted from Foil Pack Lime Cilantro Salmon
Notes
- Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I found the recipe to be overall rather bland. I used broccoli and it roasted nicely in the packet.
Could you use another type of fish?
Yes probably but I have not tested it with other fish so cannot comment on flavor or cooking time.
“Foolproof” and “ready in 10 minutes” are seriously magic words to me! And dang, that salmon looks crazy flavorful!
They are magic words to me as well :)
I love these foil pack recipes for the grill this time of year–would love to try this one too over the weekend!
They’re so fast and easy, perfect for summer!
You always have the most delicious, restaurant-worthy salmon recipes!!! :)
Thank you! I’ve been trying to make more of it lately because it’s fast, easy, and healthy!