Foil Pack Orange Molasses Salmon - EASY, ready in 10 minutes, and a FOOLPROOF way to make grilled salmon!! Tender, juicy, and bursting with layers of FABULOUS flavors!!
1medium orangesliced thin for nestling under salmon
¾cupsugar snap peasmay be substituted with bell peppers, zucchini, broccoli, etc.
½medium orangefor the juice (about 2 to 3 tablespoons)
1 ½tablespoonsmolassesplus 1/2 tablespoon at the end if desired
1tablespoonolive oil
1tablespoonsoy sauce
kosher salt and freshly ground black pepperto 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.