Grilled Salmon in Foil with Lemongrass and Chile

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Grilled Salmon in Foil with Lemongrass and Chile
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Health Score:
9,1 / 10
30 min.
ready in 1 hr
Ready in


1 1 to 2 kg Salmon (2 to 4 pounds)
2 Limes
250 grams Snow peas
2 Red Bell pepper
150 grams canned, sliced Water chestnut
2 chili peppers
1 sprig Lemongrass
3 centimeters fresh ginger (about 1inch)
3 garlic cloves
250 grams Baby corn cob
1 splash white wine
1 tablespoon sesame oil
Sea salt
cilantro (for garnish)
How healthy are the main ingredients?
Snow peagingersesame oilSalmonLimegarlic clove

Preparation steps


Wash the salmon, pat dry and possibly remove bones. Cut the lime into slices. Wash and peel the snow peas. Wash the red peppers, cut in half, remove ribs and seeds, and cut into small cubes. Drain well the water chestnuts and baby corn. Wash the chile peppers and cut into rings. Cut lemongrass lengthwise into quarters. Peel the ginger and cut into slices. Peel the garlic cloves and cut in half.


Cut and assemble a large piece of aluminum foil (about twice the length and four times the width of the fish). Place in the center of the foil packet, as a bed for the fish, the snow peas, red peppers, water chestnuts and baby corn. Sprinkle the vegetables with salt and top with the slices of lime. Fold up the ends of the foil slightly and sprinkle the vegetables with white wine.


Place the fish on top of the vegetables, top with the ingredients. Season with salt and drizzle with sesame oil. Tightly seal the foil  around the fish. Place the fish packet on a hot grill and cook for about 30 minutes, checking after about 15 minutes doneness.  Serve sprinkled fresh cilantro sprinkled.